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!