Recipe-Homemade Chicken Kebabs with Garlic Herb Naan and Cucumber Mint Raita

Here is an original, completely copyright-free recipe tailored for your food blog. It features tender, spiced chicken kebabs paired with a cool, refreshing cucumber-mint raita and warm, fluffy garlic-herb naan for the ultimate balanced side.

Prep & Cooking Time

• Prep time: 30 minutes (plus 1 hour marinating)

• Cook time: 20 minutes

• Servings: 4

Ingredients

For the Chicken Kebabs:

• Chicken: 700g boneless, skinless chicken thighs, cut into bite-sized chunks (thighs stay juicier than breasts)

• Yogurt: $\frac{1}{2}$ cup plain yogurt (or Greek yogurt)

• Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated

• Spices:

  • 1 tablespoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • $\frac{1}{2}$ teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 1 teaspoon salt (or to taste)

  • $\frac{1}{2}$ teaspoon freshly ground black pepper

• Acid & Fat: 1 tablespoon fresh lemon juice; 2 tablespoons olive oil or melted butter

• Skewers: Wooden or metal skewers (if using wooden, soak them in water for 30 minutes prior)

For the Cucumber Mint Raita (Side Dip):

• Base: 1 cup plain whole milk yogurt

• Vegetable: $\frac{1}{2}$ medium cucumber, peeled and grated (squeeze out excess liquid)

• Herbs & Spices:

  • 2 tablespoons fresh mint, finely chopped

  • 1 tablespoon fresh cilantro, finely chopped

  • $\frac{1}{2}$ teaspoon roasted cumin powder

  • Salt to taste

For the Easy Garlic-Herb Naan (Side Bread):

• Flour: 2 cups all-purpose flour

• Leavening: 1 teaspoon baking powder; $\frac{1}{2}$ teaspoon baking soda; $\frac{1}{2}$ teaspoon salt

• Binder: $\frac{3}{4}$ cup plain yogurt

• Garlic Butter Topping: 3 tablespoons melted butter, 2 minced garlic cloves, and 1 tablespoon chopped fresh cilantro or parsley

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together the yogurt, minced garlic, ginger, lemon juice, olive oil, and all the spices (coriander, cumin, smoked paprika, turmeric, garam masala, salt, and pepper) until smooth.

2. Add the chicken pieces, ensuring every piece is thoroughly coated in the marinade.

3. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).

Step 2: Prepare the Cucumber Mint Raita

1. In a medium mixing bowl, whisk the yogurt until smooth.

2. Stir in the grated (and drained) cucumber, chopped mint, cilantro, roasted cumin powder, and salt.

3. Cover and place in the refrigerator to let the flavors meld while you cook the kebabs.

Step 3: Make the Garlic-Herb Naan

1. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.

2. Add the yogurt and mix until a dough begins to form. Knead gently on a floured surface for 3–5 minutes until smooth. Divide into 4 equal balls.

3. Roll each ball out into an oval or circle about $\frac{1}{4}$-inch thick.

4. Heat a cast-iron skillet over medium-high heat. Cook each piece of naan dry for 1–2 minutes until large bubbles form and the bottom is golden brown. Flip and cook for another minute.

5. Brush immediately with the melted garlic butter mixture. Keep warm.

Step 4: Cook the Kebabs

1. Preheat your grill, grill pan, or oven broiler to medium-high heat (around 200°C / 400°F).

2. Thread the marinated chicken pieces tightly onto the skewers.

3. Cook the kebabs for 12–15 minutes, turning every 3 to 4 minutes and basting with a little oil or leftover marinade, until the chicken is slightly charred on the edges and cooked through (internal temperature reaches 74°C / 165°F).

Step 5: Serve

Plate the sizzling chicken kebabs alongside the warm garlic-herb naan and a generous bowl of chilled cucumber-mint raita. Garnish with lemon wedges and fresh cilantro leaves.

Author: swoosh0018

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