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Monsoon Grill recipe served on a plate, by Monsoon Indian Grill

Jun 09 2026

Restaurants›Monsoon Indian Grill›Monsoon Grill Recipe

Monsoon Grill Recipe

Inspired by Monsoon Indian Grill

Time1h 30m

Serves4

Make Monsoon Grill Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 cup Greek yogurt

2 tbs Garam masala

1 tsp turmeric powder

1 tsp Cumin powder

1 tsp Chili powder

1 tbs Ginger, grated

2 cloves Garlic, minced

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

Grill Ingredients

1 1/2 lbs Chicken thighs, boneless and skinless

2 cups Bell peppers, assorted colors, cut into chunks

1 medium Red onion, cut into chunks

1 medium Zucchini, sliced

2 tbs olive oil

1/2 cup Fresh cilantro, chopped

Serving

1 to taste Lemon wedges

4 pieces Naan bread

Method

Preparation of Marinade

1

Mix the Marinade

In a large bowl, combine Greek yogurt, garam masala, turmeric powder, cumin powder, chili powder, grated ginger, minced garlic, lemon juice, and salt. Mix well until smooth.

2

Marinate the Chicken

Add the chicken thighs to the marinade. Ensure the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.

Grilling Process

3

Preheat the Grill

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

4

Prepare Vegetables

In a bowl, toss bell peppers, red onion, and zucchini with olive oil and a pinch of salt.

5

Skewer the Ingredients

Thread marinated chicken and the prepared vegetables onto skewers, alternating between chicken and vegetables for a colorful presentation.

6

Grill the Skewers

Place the skewers on the preheated grill. Grill for about 15-20 minutes, turning occasionally, until chicken is cooked through (internal temperature should reach 165°F / 75°C) and vegetables are tender.

7

Garnish and Serve

Remove the skewers from the grill. Sprinkle with fresh cilantro before serving. Serve with lemon wedges and naan bread.