High-Protein Tandoori Chicken Tikka Skewers with Mint Raita

High ProteinLow FatLow Carb

A 980-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 400g boneless, skinless chicken breast, cut into 1.5-inch cubes
• 1/2 cup plain Greek yogurt (2% fat)
• 2 tbsp tandoori masala powder
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra spice)
• 1/2 cup fresh mint leaves
• 1/4 cup plain Greek yogurt (2% fat)
• 1 tbsp fresh lime juice
• 1/4 tsp cumin powder
• Pinch of sugar
• Salt to taste
• Wooden or metal skewers (if using wooden, soak for 30 minutes)

Instructions

1. Prep: In a medium bowl, combine the 1/2 cup Greek yogurt, tandoori masala, ginger-garlic paste, lemon juice, salt, and cayenne pepper (if using). Add the chicken cubes and mix well, ensuring all pieces are coated. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
2. While the chicken marinates, prepare the mint raita: In a small blender or food processor, combine the fresh mint leaves, 1/4 cup Greek yogurt, lime juice, cumin powder, pinch of sugar, and salt to taste. Blend until smooth. Taste and adjust seasoning as needed.
3. Preheat your grill to medium-high heat or air fryer to 375°F (190°C).
4. Thread the marinated chicken onto the skewers. For grilling, lightly oil the grates. For air frying, arrange in a single layer in the air fryer basket.
5. Grill for 8-12 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. If using an air fryer, cook for 12-15 minutes, flipping halfway, until golden brown and cooked through.
6. Serve the hot chicken tikka skewers immediately with the refreshing mint raita on the side.