Gluten-Free Pakistani Chicken Boti Kabab

Ingredients:

1.5 pounds boneless chicken, cut into cubes
1/4 cup gluten-free plain yogurt
2 tablespoons gluten-free cooking oil
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
Salt and black pepper, to taste
Skewers (wooden skewers soaked in water for 30 minutes or metal skewers)

Instructions:

In a bowl, combine the gluten-free plain yogurt, gluten-free cooking oil, ginger-garlic paste, ground cumin, ground coriander, ground paprika, ground turmeric, garam masala, salt, and black pepper. Mix well to create the marinade.

Add the boneless chicken cubes to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the chicken to marinate.

Preheat your grill to medium-high heat.

Thread the marinated chicken pieces onto the soaked wooden skewers or metal skewers.

Grill the chicken skewers for about 10-12 minutes, turning occasionally, or until they are cooked through and have nice grill marks.

Once the Chicken Boti Kabab is cooked and has a beautiful char, remove from the grill.

Serve your gluten-free Chicken Boti Kabab hot with naan, rice, or your favorite side dishes. Enjoy this flavorful Pakistani dish!