Indian Chicken BBQ Skewers

Looking for something a bit different to put on your barbecue or grill this summer? Try these tasty chicken skewers, spiced and smoky. Allergy friendly and totally AIP compliant. 

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What a summer we've had, eh? 

Chilled drinks, sipped in the garden under the shade. The slowing down of the day, because it's too hot to rush anywhere. And the barbecues. I always look forward to the barbecues. 

I had the idea of making these Indian skewers some time ago, after I made my Lamb Sheek Kebabs. I wanted to make chicken this time, with a Tikka-style flavour and I wanted it to be AIP compliant, too. I started to think about how the smoke from the barbecue would swirl up and add flavour to the chicken. 

Oh yes. I was making these next time we lit the BBQ up. 

They're easy to make, and very quick. You just skewer the chicken and veg together and grill, turning, until cooked all the way through. Keep an eye on it, and don't overcook it. 

Happy grilling. 

Indian Chicken BBQ Skewers
Serves 4
3 large chicken breasts, skinless and boneless
quarter teaspoon garlic salt
1 tsp ground ginger
1 heaped teaspoon ground turmeric
2 tbsp coconut yoghurt
zest and juice from one lemon
small pinch of ground cloves
1 red onion, peeled and quartered
2 courgettes/zucchini, trimmed and sliced into thick rounds
1-2 tsp freshly chopped coriander leaf/cilantro

Chop the chicken breasts into bite-sized pieces and put to one side. Wash your hands. Measure out the garlic salt, ginger, turmeric, yoghurt, lemon and cloves into a medium-sized bowl and stir to combine. Add the chicken chunks and stir well, so that everything is well coated. 

Take a metal skewer (or you can use a wooden one, but soak first in water so they don't burn) and thread the chicken onto the skewers, alternating with the prepared courgette/zucchini and red onion chunks. You should end up with 4-6 skewers. 

Light up the barbecue, and, once the coals are hot and white, and the flames have died down, place the skewers directly onto the bars of the barbecue. Allow to cook for 4-5 minutes and then turn them over. Make sure, when you turn them, that the whole skewer turns - sometimes the chicken will rotate by itself as you turn the skewer, meaning it stays in the same place. Make sure the chicken and veggies cook evenly. 

Once the chicken is cooked through (cut into a thick piece of chicken to make sure), transfer to a chopping board and slice up the chicken on the skewers. Scatter with the chopped coriander/cilantro and serve. 

Made this recipe? Tag me in with a photo on Instagram at @joromerofood. I'd love to see!

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