Chicken pieces marinated in yogurt and Indian spices are threaded onto skewers and baked in the oven. This home-style take on tandoori kebab has lightly charred edges and juicy meat, and is suggested with mint yogurt sauce.
Toss the cubed chicken thighs thoroughly with the yogurt, garlic, ginger, spices, lemon juice, and salt. Refrigerate overnight if possible.
Thread the marinated chicken pieces onto metal or soaked wooden skewers.
Arrange the skewers on a baking sheet and bake in a preheated 200°C / 390°F oven, turning them occasionally.
Important: Marinate the chicken for at least 2 hours so the spices can flavor the meat; refrigerate it overnight if possible. Allergens: contains milk and dairy (yogurt). Caution: Turn the skewers occasionally while baking so one side does not become too dark.
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