Recipe: Indian Chicken Skewers With Potato-Cucumber Salad

Grilled, flavorful chicken with curry and cumin

This chicken marinates in mouthwatering Indian spices, which also happen to be loaded with anti-inflammatory phytonutrients. It comes off the grill juicy, zesty and ready to serve with a cool potato-cucumber salad.

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½ cup no-fat Greek yogurt
1½ teaspoons curry powder
½ teaspoon ground cumin
⅛ teaspoon kosher salt
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound small potatoes
1 tablespoon whole grain mustard
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
3 tablespoons chopped fresh dill
2 scallions, chopped


  1. In a medium bowl, combine the yogurt, curry, cumin, and salt.
  2. Add the chicken and stir to coat. Let marinate in the refrigerator while you make the salad, about 25 minutes.
  3. Put the potatoes into a medium saucepan and cover with cold water by 2 inches. Place over medium-high heat and let come to a boil. 
  4. Reduce the heat to medium and simmer until tender, 15 to 18 minutes. 
  5. Drain and pass under cold water to cool.
  6. Cut the potatoes into halves or quarters to make bite-sized pieces.
  7. In a large bowl, whisk together the mustard, lemon juice, olive oil, and pepper.
  8. Add the potatoes, cucumber, dill, and scallions.
  9. Toss gently.Heat the grill to medium.
  10. Divide the chicken evenly among 4 skewers.
  11. Grill 10-15 minutes, turning occasionally until cooked through. Serve alongside the salad.

Nutritional information

Calories 338
Total fat 10g
Saturated fat 2g
Protein 32g
Carbohydrate 29g
Dietary fiber 5g
Sugar 8g
Cholesterol 72mg
Sodium 296mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

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