Directions

1. Begin by rehydrating the chicken cubes. After opening the packets, transfer the chicken cubes into a bowl, and pour enough water to soak the meat entirely. Keep aside for 20 minutes to rehydrate.

2. Meanwhile, prepare the marinade by mixing the yogurt with ginger-garlic paste, cumin, coriander, turmeric, cayenne pepper, salt, black pepper, lemon juice 2 tsp oil.

3. Drain the water and transfer the rehydrated chicken cubes into a dish—Pat dry with paper towels. Add the marinade mix and coat all the chicken cubes nicely with it. Cover the bowl and keep it in the fridge to marinate for 25-30 minutes.

4. Brush the grill grates with oil. Then, preheat the grill to medium-high.

5. Thread the marinated chicken cubes into the skewers. Add 2 tsp olive oil into the leftover marinade, combine well, and keep aside to use for basting.

6. Carefully place the skewered chicken cubes on the hot grill. Grill for 12-15 minutes until the meat is cooked and slightly charred. At every 3-4 minutes interval, flip them, and bast with the leftover marinade-oil mixture.

7. Finally, place the grilled chicken cube kebabs into a dish. Serve immediately!