Chicken Shish kebab

Grilled foods like kebabs are popular in Middle East countries. Among them, Shish kebab is very easy to make and cherished by people of America also. My first authentic kebab tasting experience happened after coming to US only. I started making them after tasting the kebabs of  New york street vendors, which is one of the most sought experiences one should have there. Middle East kebab made in NYC would be served as 'chicken over rice' or as kebab stuffed flat breads with a creamy white sauce.  According to my knowledge, this shish kebab is a colorful kebab with many vegetables likes bellpepper, tomato, onion , pineapple etc skewered together with meat pieces and grilled.
I made this Shish kebab with boneless chicken thigh , green bellpeper and onion and Indian touch. Instead of grilling I baked and broiled them (which is also equally delicious). Any Halal shop can cut this kind of pieces if requested.  I am narrating a baked kebab version with Indian spices and a juicy marination method which I learned through foodnetwork channel.
Enjoy the Independence day with these healthy colorful kebabs !

Baked chicken shish kebab

Kebab before baking.

Ingredients:
Chicken - 1.5 lb
ginger garlic paste - 1 tbsp
turmeric - 1 tsp
red chilly powder - 2 tsp
black pepper powder - 1 tsp
cumin powder - 1 tsp
curry masala powder - 1 tsp
vinegar - 1/4 cup
Indian yogurt - 1/4 cup
Extra virgin olive oil / butter - 2 tbsp + 1 tbsp
all purpose flour - 1 tbsp
salt - to taste ( 2 tsp)
Vegetables like mushroom, bell pepper, pineapple, cherry tomato, onion, zucchini can be skewered along with meat.
lemon - 1 (to garnish)

Method:
Rinse the meat and cut it into 2 inch size cubes (approx).
Mix salt 1 tsp, red chilly powder, 1 cup water and vinegar and marinate the  chicken pieces in this solution overnight or 2 - 6 hours inside refrigerator. This step makes the chicken juicy and tender and a must if using chicken breast (white meat).
Take out the chicken pieces by draining the marination completely. Pat dry if possible.
In a mixing bowl add ginger garlic paste, curd (yogurt), red chilly powder 1 tsp,  salt , pepper powder, curry masala powder, cumin powder, oil / butter and All purpose flour. Mix this into a thick paste and marinate the chicken pieces for 1 hour in this paste or longer inside fridge. (we can prepare this paste ahead and save it in fridge till marination).
In the mean time soak the skewers in water.
Thread the chicken pieces in the skewer in the following fashion or any thing as we wish....chicken piece ..1/2 inch gap... chicken piece 1 ..gap.... bell pepper square ...gap...2 chicken pieces... gap ...onion wedge ...gap...2 chicken pieces ....like this.
The 1/2 inch gap is necessary to save the kebab from getting soggy.
Heat oven to 350 deg . Line a  baking tray with Aluminum foil. Coat it with 1 tbsp oil / butter.
Arrange the skewers without touching each other.
Bake for 20 minutes on one side, flip and bake for 10 minutes the other side.
Broil for 2 minutes. Take out and enjoy!
(The above can be made in a  grill also).
Chicken shish kebab is ready!

Serving suggestion:
Squeeze lemon above ( if needed) before serving.
Serve over any rice like briyani or ghee rice.
Serve as appetizer or main course.

Note:
Here is one more marination recipe with Americanized kebab flavor, which is easy to follow and an alternative to Indian marination.
Do the first marination if using white meat and use the below for marination for 1 hour:. or simply marinate in the below for 1-2 hours before grilling.
chicken - 1 lb,  salt - as per need, pepper powder - 1/2 tsp, turmeric - 1/2 tsp, cumin - 1/2 tsp, dry powdered oregano - 1 tsp, basil powder - 1/2 tsp,  dry garlic powder - 1 tsp, cayenne pepper - 1/2 tsp, vinegar - 2 tsp, butter / EVOO - 2 tbsp
Serve with white sauce or ranch dressing.