Change up your usual BBQ seasonings with this Indian-inspired marinade that tenderizes the meat and adds a ton of flavor!
For the marinade
1 cup low fat Greek style yogurt
4 garlic cloves, peeled and sliced in half
1 inch cube fresh ginger, peeled and minced (about 1 TB)
2 TB fresh cilantro leaves, chopped
1 TB olive oil
1 TB fresh lemon juice
1 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp kosher salt, plus more for seasoning
¼ tsp freshly ground pepper, plus more for seasoning
¼ tsp red pepper flakes
For the assembly
1 1/2 pounds chicken breast, cut into cubes, about 1 ½ inches each
4 wooden skewers, soaked in water for an hour, or metal skewers
1 cup diced cucumber
1 cup diced tomato
¼ cup finely chopped scallions
2 large naan or pita bread, sliced in half
lemon wedges for garnish
dollop of store bought tzatziki or yogurt (optional)
Mix all of the marinade ingredients in a bowl until well combined. Add the chicken cubes, mix to well to coat, cover and let marinate in the fridge for a couple of hours, or overnight.
When ready to grill, take the chicken out of the fridge 30 minutes in advance. Wipe off excess marinade, put 4 chicken cubes on each skewer, and season with salt and pepper. Pre-heat the grill to medium-high (400-450 degrees) and make sure grates are wiped clean to avoid having the chicken stick to the grill. Cook chicken about 5 minutes per side, until meat just cooked through and no longer pink. Place skewers on a plate, cover loosely with foil, and set aside.
While chicken is resting, lightly grill the bread on each side until warmed through. In a separate bowl, mix the cucumber, tomato and scallions, and season with salt and pepper. For the assembly, place one piece of bread on a plate, sprinkle with half a cup of chopped salad, top with one chicken skewer and serve with lemon wedge and tzatziki or yogurt, if using.