These grilled chicken skewers are incredibly quick and easy to make plus they are so healthy. They are flavoured with yogurt, cardamom, ginger, cayenne, and smoked paprika.
Grilled Chicken Skewers
Nothing beats grilled chicken skewers for lunch or dinner. They are quick, easy and always a hit with family and friends.
Seriously, is there anything better than meat on a stick? I think not. I love chicken cooked on the grill. In all honesty, I love it even more in kebab form.
Whether you call them kebabs, kebobs, skewers, or meat on a stick, you will want to sink your teeth into these grilled chicken.
I could eat chicken every single day. It’s so versatile, plus it’s pretty healthy. So, I never feel guilty eating it. I can munch down on a whole bunch of it without feeling like I should cut back.
For this recipe I used brewed tea for flavouring the chicken. I’ve cooked with tea before, in fact I use it fairly often when working with chicken.
Tea adds great flavour to recipes. You can use leftover tea, or whip up a whole batch just to cook with. There is no right or wrong way to handle your tea brewing skills.
My mom was a huge tea drinker so I grew up knowing it could be enjoyed for drinking, among a ton of other uses. Mom always had a pot brewing. Tea is woven into almost every memory of my mom.
This grilled chicken skewer recipe was a ton of fun to make. Particularly with Mothers Day looming on the horizon. I was able to do two things I love, play with my food and reminisce about my mom.
Let’s just be honest here, any chance I get to pop some meat on a stick and fire up one of my grills is a good day in my book. Hope you feel the same way.
More grilled chicken recipes
- Brick Chicken
- Chicken, Mango and Papaya Kebabs
- Grilled Chicken Salad with Strawberries
- Buffalo Chicken Pizza
- Grilled Chicken, Garlic and Broccoli Kebabs
- Smoked Chicken
Places to stalk Kiss My Smoke!
Grilled Chicken Skewers
- Brew a small batch of cardamom tea, I used two tea bags to 1 cup of boiling water because I wanted the flavour of the cardamom to be strong for cooking. Allow to stand until dark in colour, remove tea bags, and discard. Allow tea to cool completely.
- Clean your grill grates. The cleaner they are the less chance your food will stick.
- Preheat grill to high heat. Reduce heat to medium low. Use a brush with a long handle to oil the grates before placing food on the grill.
- You want your tea cooled before starting this recipe.
- Cut chicken into long, thin strips, much like you would use for making a satay. No cubes because of how we're placing them on the skewer. So about 3 inches long by an inch wide or a bit less. Now thread the chicken onto the skewer so it's in a long thin line instead of bunched up thick. This helps it cook quickly and evenly. Fill all the skewers but leave so room on each end.
- In a small bowl combine the yogurt, 1/2 cup of brewed and cooled tea, and all the spices. Whisk until combined. Brush all over the skewers so it coats all of it. Use about 1/2 the mixture before cooking then half during the cooking process.
- Brush grill grates carefully with a bit of oil. Place skewers on grill grate. Close lid and cook for about 2 to 3 minutes. Flip over, close lid, and cook for 2 to 3 minutes.
- Now brush remaining mixture over the skewers and continue to cook with lid up until golden brown, this will only take 2 to 3 minutes on each side. If you need more moisture you can carefully brush on a bit more oil. Always be careful when brushing on oil because of flare ups. I tap my brush on a plate to remove excess before brushing grates or food. Too much oil can spark flames. So use caution.
- Remove from grill carefully.
- Serve with a big old cardamom loving smile!
Now be confident and get your grill on!