Charcoal Chaat

Grilled Indian Chicken and Carrot Kebabs with Aromatic Spices

40 minutes
Serves 4
DinnerIndian
Herb's take

These kebabs are a riff on northern Indian seekh kebabs, but with a colorful twist, grated carrots lend sweetness, moisture, and a little extra fiber. You’ll learn how to make ground chicken behave on a skewer and why blooming spices makes all the difference.

Ingredients

Yield
4

Instructions

  1. 01
    In a small skillet over medium heat, toast 2 tsp cumin, 2 tsp coriander, 1 1/2 tsp garam masala, 1 tsp Kashmiri chili powder, and 1/2 tsp turmeric until fragrant, about 1 minute.
  2. 02
    In a large bowl, combine ground chicken, grated carrots, grated onion, garlic, ginger, cilantro, green chili, toasted spices, 2 tbsp lemon juice, chickpea flour, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper. Mix until thoroughly combined.
  3. 03
    Cover and refrigerate the mixture for at least 20 minutes to firm up.
  4. 04
    While the mixture chills, soak 8 wooden skewers in water if using. Preheat a grill or broiler to medium-high.
  5. 05
    For the raita: In a small bowl, combine Greek yogurt, 1/2 tsp ground cumin, 2 tbsp chopped mint, and 1 tbsp lemon juice. Mix well and refrigerate.
  6. 06
    With damp hands, divide the chicken-carrot mixture into 8 portions. Mold each portion around a skewer, pressing to form a sausage shape about 6 inches long. Repeat for all skewers.
  7. 07
    Brush the kebabs lightly with vegetable oil on all sides.
  8. 08
    Grill or broil kebabs for 10-12 minutes, turning every 2-3 minutes, until charred in spots and cooked through.
  9. 09
    Transfer kebabs to a platter and let rest 5 minutes before serving.
  10. 10
    Serve hot with the mint raita and lemon wedges.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.