Recipe: Spicy Indian Jerk Chicken Kabobs with Greek Tzatziki Sauce

Recipe: Spicy Indian Jerk Chicken Kabobs with Greek Tzatziki Sauce

This easy-to-make recipe packed with tasteful flavors is perfect as a light appetizer or as a crowd pleaser.

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A few years back during my trip to Jamaica, I fell in love with authentic jerk chicken. Its robust spicy and aromatic flavors were the inspiration for my spicy Indian jerk chicken kabob recipe. The recipe is a fusion approach which combines unique tastes of Indian garam masala, Jamaican pimento, and Greek tzatziki sauce with garlic, cucumber, and dill.

As a busy mom of two young children, I am always looking to find creative ways to prepare quick meals. This case holds especially true doing the holiday seasons. I get invited to parties/gatherings and am always left wondering, “What should I make or bring that is convenient and healthy?” This spicy Indian jerk chicken kabob recipe is quick and easy to make and is budget friendly with ingredients that are easy to find at your local grocery stores. Best part about this meal is that it involves zero clean up — pop it in the oven and it cooks in about 35 minutes.

This dish is perfect as a light appetizer and crowd pleaser. Not only is it packed with unique flavors but is a healthy low carb, protein packed, and gluten-free option. It pairs really well with a Sauvignon Blanco wine for a light cocktail hour or for a refreshing light lunch menu.

Greek Tzatziki Sauce with Cucumber, Garlic and Dill (Make a day ahead or buy one ready-made)

Ingredients:

1 cup of plain Greek yogurt

1 cup of peeled and diced cucumber (seedless)

2 cloves of minced garlic

2 tablespoons of finely chopped dill

¼ teaspoon salt (adjust to your taste)

Pinch of black or white pepper (optional)

1 tablespoon lemon Juice + 1 teaspoon of lemon zest

Directions for Greek Tzatziki Sauce:

In an air tight plastic container combine the Greek yogurt, diced cucumber, garlic, lemon juice, zest and dill. Season the mixture with salt and pepper to adjust the taste as per your preference.

Serve immediately or storage up to 3 days in fridge.

Ingredients:

1 lb. ground chicken (completely thawed meat)

2 small onions (one finely chopped and the other roughly chopped for roasting)

1 red bell pepper (or any other bell pepper of your preference roughly chopped for roasting)

1 serrano pepper (finely chop the seeds if you prefer higher spice level)

1 handful of fresh cilantro (finely chopped)

2 cloves of minced garlic

½ tablespoon of garam masala

½ tablespoon of salt

¼ teaspoon of ground black pepper

¼ teaspoon of ground ginger powder

Pinch of ground cinnamon

1 tablespoon lemon juice

1 tablespoon of Walkerswood Traditional Jamaican Jerk Seasoning (Hot & Spicy)

1 tablespoon of chili garlic Sauce (Tuong Ot Toi Vietnam Brand)

1 spray can of olive oil

Directions:

Preheat oven at 400 degrees Fahrenheit. Open the ground chicken package with some water and pat dry with a clean paper towel to remove the moisture; then place it in a foil pan (use this pan as your bowl to mix all the ingredients in).

Add all the ingredients listed (except the spray oil) and mix them with the ground meat with your hands. Make sure to mix all the ingredients well. Once complete, set aside your mixture and thoroughly wash your hands.

Take a new clean foil pan and spray it with olive oil and then spray your hands (this prevents the meat from sticking to your hands and makes it easy to form the hand rolled kabobs.)

Grab about 1 inch of meat and roll it to the size of half your hand and then place it in the tray. Repeat this method until all the kabobs are formed. Spray your hands with oil as needed. Make sure to space your kabobs out a tad so they do not stick together. Cover the kabob tray with foil, and poke four holes with a fork and set it aside.

Then take the last foil pan, place the onions and bell peppers in it. Spray it with oil and season with some salt and pepper (uncovered).

Place both the pans into the oven. In about 15 to 20 minutes uncover the kabob pan.

You will notice a lot of fat released by the kabobs. Remove the pan from the oven, drain out the fat liquid, the best you can. If a little is left in the pan, allow it to evaporate. Rotate the kabobs and cook them uncovered for about 10 to 15 minutes until they look dry and tender. The roasted veggies should be done approximately at the same time.

Remove the cooked spicy Indian jerk chicken kabobs and veggies from the oven. Transfer them onto a food platter (if you like) and serve along with the Greek tzatziki sauce in a bowl. Garnish the kabobs with a few onion and pepper pieces and enjoy!

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