Herb-Infused Chicken Rosemary Tikka

1.In a large mixing bowl, combine the plain yogurt, chopped rosemary, ginger-garlic paste, lemon juice, ground cumin, ground coriander, garam masala, paprika, turmeric powder, salt, and black pepper. Mix well to create a marinade.

2.Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat your grill or oven to medium-high heat (about 200°C or 400°F).

4.Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking.

5.Brush the skewers lightly with vegetable oil to prevent sticking.

6.Place the skewers on the grill or in the oven. Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.

7.Once cooked, remove the skewers from the grill or oven and let them rest for a few minutes before serving.