Chicken Sekuwa

Ingredients

• Chicken thighs (2 pounds, boneless and skinless)
• Yogurt (1 cup, plain)
• Lemon juice (2 tablespoons, freshly squeezed)
• Red chili powder (2 teaspoons)
• Turmeric powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Salt (1 teaspoon, or to taste)
• Vegetable oil (2 tablespoons, for grilling)
• Fresh cilantro (for garnish)
• Skewers (as needed)

Instructions

1. In a mixing bowl, combine the grated ginger, minced garlic, cumin powder, coriander powder, turmeric powder, red chili powder, lemon juice, yogurt, and salt. Stir well to create a flavorful marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor.
3. Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken pieces onto the skewers, leaving a bit of space between each piece for even cooking.
5. Brush the grill with vegetable oil to prevent the chicken from sticking.
6. Place the skewers on the grill and cook for about 6-8 minutes on each side, or until the chicken is cooked through and has a nice char. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. Serve the Chicken Sekuwa hot, garnished with fresh cilantro. Pair it with fragrant rice, warm naan bread, or a fresh salad for a complete meal.