Chicken Tikka Skewers with Chana Pulao and Kachumber Salad

Succulent chicken tikka skewers, marinated in a vibrant yogurt-spice blend (dairy-free for kosher), served alongside aromatic chickpea pilaf and a refreshing kachumber salad.

• Prep: 35 min
• Cook: 30 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Kosher
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• grill
• roast
• spicy
• savory
• fresh
• crowd-pleaser

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1.5-inch cubes)
• 0.5 cup coconut milk yogurt alternative (plain, unsweetened)
• 4 tablespoon lemon juice (for salad)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1.5 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala powder
• 1.5 teaspoon salt (for pulao)
• 3 tablespoon vegetable oil (for pulao)
• 1 wood skewers
• 2 cup basmati rice (uncooked)
• 3.5 cup water (for rice)
• 1 teaspoon cumin seed (whole, for pulao)
• 15 ounce chickpea (rinsed and drained)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 cucumbers (medium, diced)
• 1 red onion (small, finely diced)
• 1 Roma tomato (medium, seeded and diced)
• 0.25 teaspoon black pepper (for salad)
• 1 pinch salt (for salad)

Instructions

1. For the Chicken Tikka: If using wooden skewers, soak them in water for at least 30 minutes. In a large bowl, combine 1/2 cup plain unsweetened coconut milk yogurt alternative, 2 tablespoons lemon juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 1/2 teaspoons red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1 teaspoon salt, and 1 tablespoon vegetable oil. Mix well to form a smooth marinade.
2. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably 4-6 hours, up to overnight.
3. Preheat your grill or oven broiler to medium-high heat. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece. For oven broiler, line a baking sheet with foil and place skewers on a rack.
4. Grill or broil the chicken skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and has charred spots. For grilling, cook 3-4 minutes per side. For broiling, cook 4-5 minutes per side, about 6 inches from the heat source.
5. For the Chana Pulao: Rinse 2 cups basmati rice until water runs clear. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the thinly sliced yellow onion and cook until golden brown, about 7-10 minutes.
6. Add 1 teaspoon whole cumin seeds and cook for 30 seconds until fragrant. Stir in the rinsed and drained chickpeas. Cook for 2 minutes.
7. Add the rinsed basmati rice, 3 1/2 cups water, and 1/2 teaspoon salt. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until all water is absorbed and rice is tender.
8. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1/4 cup chopped fresh cilantro.
9. For the Kachumber Salad: In a medium bowl, combine the diced cucumbers, finely diced red onion, and seeded and diced Roma tomato.
10. Dress the salad with 2 tablespoons lemon juice, 1/4 teaspoon black pepper, and 1 pinch salt. Toss gently to combine.
11. Serve the Chicken Tikka Skewers hot alongside the Chana Pulao and fresh Kachumber Salad.

Notes

Marinating the chicken for a longer period will yield more tender and flavorful tikka. You can use an oven broiler, outdoor grill, or grill pan for cooking the skewers.

Nutrition (per serving)

• Calories: 710
• Protein: 52.8 g
• Carbohydrates: 76.5 g
• Fat: 19.5 g
• Fiber: 10.3 g
• Sodium: 1350 mg
• Saturated Fat: 5.2 g
• Sugar: 5.1 g
• Cholesterol: 120 mg