Grilled Chicken Tikka Skewers

Yield Serves 4
RECIPE Ingredients
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili
  • ¼ teaspoon ground cayenne pepper
  • 1 cup full-fat yogurt
  • 2 cloves garlic, smashed and chopped
  • ½” piece fresh ginger, peeled and chopped 
  • 2 limes, divided use
  • Kosher salt and freshly ground black pepper
  • Neutral oil, we used avocado oil
  • 2 packs Organic Chicken Tenderloins
  • Mint Raita for Grilled Meats, for serving, optional
Recipe notes
Our organic chicken tenderloins get an aromatic yogurt marinade before being skewered and grilled in this tasty recipe.
RECIPE Preparation
  1. In a small dry skillet over medium-high heat, toast the cumin and coriander seeds until fragrant, being careful not to burn. Place toasted spices in the pitcher of a blender along with turmeric, garam masala, cayenne, yogurt, garlic, ginger, juice and zest of 1 lime, 1 teaspoon salt, a few grinds of pepper, and 1 teaspoon oil; blend on high until completely smooth, about 1 minute.
  2. Cut each tenderloin into thirds and place in a non-reactive bowl. Cover with marinade and stir well to coat. Refrigerate for at least 4 hours, up to overnight, stirring occasionally.
  3. About an hour before you begin to cook, remove chicken from the refrigerator and soak bamboo skewers in water. Preheat an oiled grill to medium-high.
  4. Skewer the chicken, leaving a little space between each piece. Grill the chicken until just cooked through, about 8-10 minutes total time, turning as needed. Cut remaining lime into wedges. Serve skewers warm with lime wedges and raita, if desired.