Grandma’s Spiced Chicken Kebabs

Ingredients

2 chicken breasts
2 cloves garlic, minced
¼ cup greek yogurt
Salt / Black pepper
2 tbsp spice mix
(1 tsp turmeric + 1 tsp cumin, ground + 1 tbsp coriander, ground + ¼ tsp mace + 1 tsp cinnamon, ground + 1 tsp ginger, ground + ½ tsp green cardamom, ground + ¼ tsp cloves, ground)
1 lemon juiced and zested
Oil

Maple mustard vinaigrette

Cut chicken breast into medium sized chunks.
Marinate using all the spices, salt, lemon juice, and lemon zest, and 2 tbsp oil.
Skewer the meat and set aside in the refrigerator. You may skip skewering the meat if choosing to sear it in a pan.
Preheat the oven at 350°F. Bake chicken until cooked (12 to 15 minutes)
If searing in a pan: Heat the pan with 2 tbsp oil in it. Gently add marinated chicken pieces. Sear on high heat- 1 minute on each side. And then transfer the pan into the oven and bake for 5 to 7 minutes.
Add more lemon juice and freshly chopped herbs like cilantro when finished. You may also use a sprinkle of Chaat Masala.

Maple mustard vinaigrette

In a clean bowl, add an egg yolk and mustard- whisk.
Add vinegar and continue whisking.
Now, slowly begin to add the oil. Keep whisking non stop. Add 1 to 2 tbsp oil at a time and whisk until it’s emulsified. Then add another 2 tbsp.
After all the oil has been emulsified, add salt, pepper, and maple syrup. Adjust the sweetness as per liking.
Store in an airtight mason jar in the refrigerator for 2 weeks.