Grilled chicken tikka skewers (picture not from recipe)
Grilled chicken tikka skewers (picture not from recipe)

Once Hurricane Earl passes today, it should be a beautiful weekend for grillin’.  If you want something a little more interesting than burgers and hot dogs, how about some chicken tikka skewers.  For city folk like me, you can also do this one on the broiler.


1/2 cup thick plain whole-milk yogurt such as Greek

1 tbsp fresh lime juice

1 tsp grated ginger

1 tsp grated garlic

3/4 tsp garam masala

1/2 tsp salt

1/4 tsp cayenne

1 lb skinless boneless chicken thighs cut into 1-inch cubes

18 6-inch wooden skewers soaked in warm water for 30 minutes

  • Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
  • Prepare a grill for cooking over medium-hot charcoal.
  • Thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
  • Oil grill rack, then grill chicken, turning occasionally until browned and just cooked through, about 5-7 minutes total.  Close cover if using a gas grill.
  • Serve with cilantro-mint chutney (see recipe below) or your favorite chutney.

Note: This can also be broiled on a foil-lined broiler pan.

Cilantro Mint Chutney

2 cups fresh cilantro sprigs

1 cup fresh mint leaves

1/2 cup chopped white onion

1/3 cup water

1 tbsp fresh lime juice

1 tsp chopped green chilies such as serrano

1 tsp suger

1/2 tsp salt, or to taste

Puree all ingredients in a blender, leaving some texture.