Ingredients
-
400 g
boneless, skinless
chicken thighs
, cut in 1-in. pieces
-
4 tsp
canola oil
-
3 tbsp
all-purpose flour
-
1 tbsp
chili powder
-
1 tbsp
garam masala
-
¾ tsp
salt
-
½ tsp
turmeric
-
30
short
wooden skewers
-
3
mini
cucumbers
, cut into 30 thick coins
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment.
- Place chicken in a large bowl and toss with oil. In a small bowl, stir together flour, chili powder, garam masala, salt and turmeric. Sprinkle over chicken and toss to coat.
- Spread chicken on prepared sheet and bake until crispy and cooked through, flipping halfway, about 10 min.
- Thread 1 cucumber coin, then 1 piece of chicken on a skewer and arrange on a serving platter. Repeat with remaining ingredients. Serve with raita for dipping.
The dip
To make raita, stir together 1 cup Balkan-style plain yogurt, 2 mini cucumbers, grated, 3 tbsp chopped fresh mint, 1 tbsp lemon juice, ½ tsp garam masala, 1 small clove garlic, minced, and a pinch of salt. Cover and refrigerate until ready to serve.
Nutrition (per skewer)
- Calories
- 60,
- Protein
- 6 g,
- Carbohydrates
- 3 g,
- Fat
- 3 g,
- Sodium
- 146 mg.
Originally published in the November + December 2017 issue. Photo by Roberto Caruso.
