Inspired by Rasika’s “Kashmiri Cinnamon Salmon” skewers in their cookbook’s Tandoori-style grilling section.
These spicy skewers from Rasika's cookbook hit the spot in nearly every way - the Kashmiri chilies give them a remarkable red hue and not-too-fiery heat, while the cinnamon adds a warming spice to the marinade. All of these flavors pair perfectly with the mint-cilantro chutney.
Aside from Kashmiri chilies, this recipe is comprised of pantry staples. You can find dried Kashmiri chilies at any South Asian grocery store (or the international foods section of your local grocery store, if you’re lucky). I use these Kashmiri chilies from Amazon for all my recipes that call for them.
Once you’ve got the chilies and chutney prepped, this recipe is a hands-off, marinate & grill type. I like to marinate the chicken for at least 4 hours and prepare the chutney in the meantime.
If you do make these skewers, definitely take a picture of your vibrantly-colored skewers and tag @cleaneatsfactory on Instagram!
Super colorful and vibrantly-flavored dish. You can’t miss out on this.
Kashmiri Cinnamon Skewers w/ Mint-Cilantro Chutney (Paleo)
Ingredients
- 1 cup water
- 1 oz dried Kashmiri chilies (stemmed and de-seeded)
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup whole-milk yogurt
- 1/2 tbsp minced ginger
- 1 tbsp minced garlic
- 3 tablespoons canola oil
- 1 pound boneless chicken, cut into 1-2 inch cubes
- 2 tbsp freshly squeezed lemon juice
- 1 tsp minced minced ginger
- 2 tsp minced garlic
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/2 cup chopped cilantro, including stems
- 1/4 cup packed mint leaves, finely chopped
- 2 tbsp water
- 1.5 tbsp fresh lemon juice
- 1/2 tsp minced garlic
- 1/4 tsp minced ginger
- 1 tsp minced Thai green chili (no seeds, omit if spice-averse)
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp sugar
Instructions
- Coat the chicken with the salt, garlic, ginger, turmeric, and lemon juice. Set aside.
- Prepare the marinade by pureeing all the ingredients. Toss the marinade with the chicken until coated completely, then leave to marinate for 4 hours or minimum overnight.
- Combine all the ingredients for the mint-cilantro chutney and set aside.
- Thread the chicken onto skewers, leaving 1/2 space between each piece. On a grill or heated cast iron, cook the skewers until they're slightly charred and cooked through.
- Serve with mint-cilantro chutney!
