Chicken Tikka Skewers

You know you have too many cookbooks when you realize you've forgotten about some really good ones you haven't even tried yet. This happened to me recently when I saw my copy of Indian Inspired Gluten-Free Cooking staring back at me as if I'd never laid eyes on it before. Sssh, don't tell my BFF and fellow bringer of hot dinner Andrea; it was a gift from here MORE THAN A YEAR AGO.

OK, so new year, new goals, and one of mine is to use all of my cookbooks more.

With my one and only Indian cookbook, I decided to start with the Chicken Tikka Skewers, because my children recently discovered they love chicken tikka masala at one of our favorite Indian restaurants in Charlotte.

I also appreciated this dish because it goes with another goal: eating lighter. No sauce, no rice required. Next week, I'll tell you all about the side dish I made: Indian-spiced Brussels Sprouts.

XOXO,
Amy

Chicken Tikka Skewers
Adapted from Indian Inspired Gluten-Free Cooking

PROTEIN
4 boneless chicken breasts, cut into bite-sized chunks

MARINATE
1/2 teaspoon cayenne pepper
1/2 teaspoon cardamom
1/2 teaspoon curry powder
1/4 teaspoon salt (plus more to taste)
1 tablespoon fresh lemon juice
1/2 tablespoon fresh grated ginger
3-4 garlic cloves, minced

EQUIPMENT
8 (6-inch) wooden skewers, soaked in water for 30 minutes.

Whisk marinade ingredients together in bowl and add cubed chicken. Cover and refrigerate for 30-60 minutes.

Preheat broiler to 500 degrees. Line a baking sheet with foil and spray lightly with olive or vegetable oil.

Thread chicken pieces onto skewers, leaving about 1/4-inch space between piece to allow for even cooking. Place skewers on lined baking sheets. Spray chicken lightly with oil.

Broil for 20-25 minutes, turning halfway through.