Enjoy These Delicious Yogurt Turmeric Tikka Skewers in the Great Outdoors
If there is one stereotype about South Asians that might have some root in reality, it’s that we are obsessed with spice-rich food. My dad rarely cooks, but when he does, I always end up licking my fingers and scraping my plate. Every bite is an explosion of Pakistan at its core, the deep aroma of the tandoor oven and the bright colours of turmeric, paprika and cinnamon. After all, what is life without some spice?!
My earliest memory of tasting my dad’s tikka skewers goes back many years when the days felt too short but sunny, and the nights were hazy and warm. In my childhood kitchen, I could smell the rich Tandoori Masala, hear the sizzling come from the chargrilled skewers in the oven and see my dad move swiftly from one corner to another, adding in turmeric, herbs, and Chaat Masala while chopping up vegetables. Those days, I knew the dinner would be one I’d remember for a long time.
These yogurt-turmeric tikka skewers started in South Asia, travelled into my small childhood kitchen and have now been passed onto you, reader! I began recreating my dad’s recipe at campsites a few years back and it never fails to remind me of my childhood in Pakistan, even in the Great Outdoors. Get ready to fall in love with your next mouth-watering campsite dinner!
Skewers’ Ingredients
- 400 grams of boneless chicken (or four boneless chicken breast pieces)
- 1 teaspoon salt
- 2 teaspoons crushed black pepper
- ½ teaspoon turmeric
- ¾ teaspoon roasted cumin powder
- 1 teaspoon Chaat Masala (mix of mango powder, cinnamon, cloves, bay leaves and sugar)
- 1 tablespoon crushed dried fenugreek leaves
- 1 tablespoon Tandoori Masala (from your local grocery store)
- 1 teaspoon crushed red chilli
- 1 ½ tablespoons garlic and ginger paste (or 1 tablespoon each of ginger and garlic minced)
- 1 tablespoon cooking oil (preferably mustard or canola oil)
- ½ cup of Greek yogurt
- 1 large red bell pepper
- 1 large green bell pepper
- 1 red onion
Materials
- Cutting board
- Knife
- Large bowl
- Mixing spoon
- Wooden or metal skewers
Cooking Instructions
- At home: Wash, dry, and cut the chicken breasts into one-and-a-half-inch cubes. Make sure there is no excess moisture by patting the chicken breasts dry. Place the pieces into a large mixing bowl.
- Add in your delicious spices and herbs. Mix for five minutes until thoroughly combined.
- Add in the garlic and ginger paste, yogurt and oil. Continue mixing until combined and a deep orange colour emerges. The marinade shouldn’t be runny, but nice and thick.
- Cover and place in the refrigerator for three to eight hours. If you’re in a hurry, a minimum of thirty minutes works.
- Cut up the bell peppers and onion into small squares. Don’t worry about doing this step perfectly; Follow my dad’s advice: Taste over looks!
- Once your chicken has marinated in the refrigerator, add your bell peppers and onions to the chicken mixture and combine to coat them with the marinade.
- At the campsite/park, set up a heat source. It’s ideal to cook over a portable stove, BBQ or campfire, for this recipe, but make sure to check the regulations in your area beforehand. Preheat your portable oven to 240 C or 450 F.
- Thread the skewers with the bell peppers, onion pieces and chicken cubes in an alternating pattern. I used wooden skewers, but metal ones also work. Coat the wooden skewers in water beforehand to prevent them from burning.
- Bake on each side, flipping after every 10 minutes until slightly charred.
- For a creamier flavour, brush over the skewers with melted butter after they’re ready or lightly squeeze some lemon juice over them.
- Serve hot! These skewers can be enjoyed with any sauce or chutney and pita bread.
