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Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala
Prep Time
15 mins
Cook Time
10 mins
Marinating Time
1 hr
Total Time
1 hr 25 mins

These Grilled Chicken Kebabs with Cilantro and Garam Masala are the perfect summer grilling recipe. Leftovers taste great on a salad the next day, too.

Course: Main Course
Cuisine: American, Mediterranean
Keyword: Chicken, Cilantro, Garam Masala, Kebabs
Servings: 4
Author: Rachel (littlechefbigappetite)
  • 1/2 cup packed fresh cilantro leaves, rinsed
  • 1/4 cup raisins
  • 2 large garlic cloves
  • juice of 1 lemon, about 1.5 Tablespoons
  • 1/4 cup olive oil
  • 1/2 teaspoon Garam Masala
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 lb boneless skinless chicken breast, cut into 1.5" cubes
  • 7-8 metal skewers (or bamboo skewers soaked in water for at least 30 minutes before grilling)
  1. Combine all ingredients besides the chicken in the bowl of a food processor fitted with a metal blade. Process until smooth for about 30 seconds. Stop the blade, remove the lit and scrape down the sides of the bowl with a rubber spatula. Return the lid and process again for an additional 20-30 seconds until the ingredients are well blended.
  2. Place the chicken cubes in a medium bowl and pour the cilantro mixture over the chicken. Mix to thoroughly cover the chicken with the marinade. Cover the bowl and place it in the fridge to marinate for at least an hour (the longer the better - overnight is the best).

  3. Remove the chicken from the fridge. Skewer the pieces onto the metal or bamboo skewers, making sure to leave a small amount of space between the chicken pieces (you do not want the chicken pieces to touch to ensure the flame from the grill can reach all sides of the pieces). Grill uncovered on medium heat until the meat is well browned all over, about 8 minutes.