Indian marinade for chicken and shashlik
A source of protein and probiotics, this marinade enriches dishes with antioxidants and anti-inflammatory properties thanks to turmeric and ginger. Its vibrant flavor with spicy notes makes it perfect for kebabs.
Grate ginger (2 cm of root) and garlic (2 cloves) on a fine grater until it forms a paste.
Combine natural thick unsweetened yogurt 5–10% (200 g), turmeric (1 tsp), ground coriander (1 tsp), ground cumin (1 tsp), and cayenne pepper or hot paprika (1 tsp). Add the garlic-ginger paste and mix thoroughly.
Cut the chicken into large pieces for skewers or steaks. Drizzle with lemon juice (1 tbsp), season with salt (to taste), and mix. Let it marinate for 30 minutes.
Add the yogurt marinade and mix well to coat each piece. Cover and refrigerate for 2–4 hours.
Grill or barbecue for 12–18 minutes, turning regularly, until the internal temperature reaches 75 °C. Alternatively, bake in the oven at 200 °C for 25–35 minutes until golden brown.
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