Garam Masala Grilled Chicken Skewers
Let me start by saying that what I’m about to share with you is the easiest, most delicious bite of fabulous I have thrown together in a long time. And, I throw together bits of fabulous frequently. This one was practically perfect in every way. Eat your heart out, Mary Poppins. The. Bomb. Diggity.
When you look at these skewers, it might remind you of chicken satay. Although, this dish doesn’t quite meet all the requirements of chicken satay.
Even though the main seasoning is an Indian spice mix called garam masala, a somewhat common ingredient in satay, it doesn’t include any high-calorie sauce to dip into, like a spicy peanut sauce.
Ehhhhh, see what I did there??? High-calorie. And, we’re making #betterchoices! Put the peanut sauce down!
Get this. Only 64 calories per skewer. I made 10 skewers with 12 oz of chicken, and it was more than enough for two. And, the calories are just an added bonus. These are phenomenal with zero sauce! Especially with the grilled shishito peppers, green onions, and lemons??? With the grilled red and green bells?? Pssshhhhh. Dude.
Note: You can grill these outside or use a heavy indoor grill pan like I did. Either way, you don’t want the bamboo skewers to burn because you placed dry wood on a heated surface. So, place 10 skewers into a dish or pitcher full of water. Leave them to soak, and be sure to turn over the skewers if they’re not completely immersed. Soak the entire skewer.
12 oz Boneless Skinless Chicken Breast
2 TBS Garam Masala Ground Spice
2 TBS Spanish Extra Virgin Olive Oil
1 TBS Sugar-Free Maple Syrup
1 tsp Hickory Liquid Smoke
In a large bowl, add the garam masala, olive oil, maple syrup, and liquid smoke. Stir together to incorporate fully. Set aside.
Thinly slice the chicken breast into semi-rectangular shapes about 1/4 inch in thickness. You’ll need them thin enough to skewer but not too thin that they fall apart on the skewer. And, we’re not making kabobs. So, no. Do not cut them into chunks. You can do this. Just concentrate. Add the semi-rectangular 1/4 inch thickness slices of perfection to the large bowl of seasoning. Coat them thoroughly with the seasoning. Carefully skewer the seasoned chicken onto the completely soaked bamboo. You should get about 4-5 pieces per skewer. Let them marinate while you prepare your veggies for grilling.
I didn’t call out the ingredients above because, really, you can grill just about any veggie to go with this. But, here’s what I did: shishito peppers (LOVE), a halved lemon, a few green onions, and a green and a red bell pepper. In a bowl, dump the shishito peppers and halved lemon. Sprinkle lightly with garam masala, and add a splash of olive oil, then salt. Toss to coat. Trim your green onions, drizzle lightly with olive oil, then salt. They’re now ready for the grill and will go first.
For the bell peppers. Blacken them directly on your burner (electrical or gas), or do it in a cast iron skillet. Either way, get them suckers BURNT! Throw them in a plastic bag once all sides are charred. Leave them in the plastic bag until the rest of the veggies and chicken are grilled. Then take the bell peppers out of the bag, peel off the outer charred bits and skin (comes off easily), and slice into large chunks. DO NOT WASH THE CHARRED PEPPERS. THIS IS A CRIME AGAINST COOKERY. If you have charred bits that stick. Yay for you! Eat it. You’ll love it.
Once you’ve prepped your veggies and chicken, heat up your grill pan to medium-high. Add the veggies first to grill off. You’re looking for some char. And, the grilled lemons are one of my absolute favorite cooking transformations. Similar to the roasted garlic explanation, the lemon’s acidic blast is tamed to a rich and complex tartness that heightens the dish without overpowering it. Love grilled lemons. Eat the whole thing, too. Rind and all. Mmm. Then take your seasoned chicken skewers and line them up to ensure even cooking. Don’t pile them up and get them too close, otherwise, you will steam them.
And, who wants steamed chicken?
Grill them until they’re cooked through.
Plate it up, squeeze some of that lemon over everything and lightly salt. If you’re anything like me, you will be dance-eating when you bite into these flavor bombs – don’t forget to take a bite of the whole lemon! Blow. Yo. Mind.
LET’S KEEP IT REAL: First and foremost, I do everything for the love of food. Most of what I write about is because I love it! If I don’t love it, I tell you about that, too. From time to time, I may receive monetary or product compensation for mentioning products, offering recommendations, providing endorsements, or including links to products or services when I blog. While that may be the case for some posts, it is not the case for all. When it’s sponsored, you’ll see #sponsored when I post. When I’m just sharing the love, I won’t use that particular tag or hashtag. What you need to know is that I only give shout outs when I actually use the product or love it so much it deserves a shout out, sponsored or not.