Sizzling Indian-Spiced Chicken Skewers

Method

1. 1

   Gently thaw your Chicken Shish Tawook pieces. Pat them thoroughly dry with a paper towel; this is crucial for achieving a beautiful, crisp char.

2. 2

   In a medium bowl, combine 3 tablespoons of Sambar Veg Mix with 2 tablespoons of olive oil, 1 tablespoon of water, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously until a fragrant, coarse paste forms.

3. 3

   Add the prepared chicken pieces to the vibrant marinade, ensuring each tender morsel is thoroughly coated. Massage the aromatic spice mixture into the chicken for maximum flavour absorption. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes for an even deeper infusion.

4. 4

   Preheat your grill or a heavy-bottomed grill pan to a medium-high heat. Lightly brush the grates with a touch of oil to prevent any sticking, ensuring a perfect release.

5. 5

   Carefully place the marinated chicken skewers onto the sizzling hot grill. Listen for that satisfying sizzle as the spices begin to caramelise, releasing their intoxicating aromas into the air.

6. 6

   Grill for 10-12 minutes, turning the skewers frequently (every 2-3 minutes) to achieve an even golden-brown char on all sides. The chicken should be cooked through, juicy, and tender, with an internal temperature reaching 165°F (74°C).

7. 7

   Once cooked to perfection, transfer the glistening skewers to a clean plate. Tent loosely with foil and allow them to rest for 5 minutes. This crucial step locks in the precious juices, ensuring every bite is succulent and flavorful.

8. 8

   Serve these vibrant, aromatic skewers immediately. The rich, earthy notes of the Sambar spices, kissed by the grill's flame, make for an unforgettable summer delight that's both easy and exquisite.