Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.
Ingredients
- containers peach-mango yogurt: 2 piece (6 ounce)
- Garam Masala: 3 Tbsp
- lemon, zested and: 1 piece (juiced)
- ginger: 1 piece (1 inch piece, grated, fresh)
- curry powder: 1 tsp
- salt: 1 tsp
- ½ pounds skinless, boneless chicken thighs: 2 piece
Metric Conversion
Stages of cooking
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Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
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Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
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Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
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Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
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Bake skewers in the preheated oven for 15 minutes. Remove from oven.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.
