I love a good skewer/kabob as much as the next girl, but sometimes I like something a little different in the kabob department.
This recipe really delivers!
Much like the Chimichurri Steak Kabobs, these Chicken Tandoori Skewers have a fresh punch of flavor!
Here's the line up!
1.) 1 and 3/4 teaspoons ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, 1 pinch ground cardamom, 1 dash black pepper, 1/2 teaspoon salt
2.) 1 and 3/4 teaspoons chopped garlic
3.) 1 and 3/4 teaspoons minced ginger root
4.) 1 tablespoon plus 1/2 teaspoon lemon juice
Add all of those ingredients to:
6 ounces of plain yogurt.
Put everything into a freezer bag and squish it all up to mix.
Add about 1 and 1/2 pounds of boneless, skinless chicken thighs cut into 1 inch pieces.
Marinate in the fridge for 8 hours or overnight.
When ready to grill, remove the chicken from the marinade, scraping off the excess marinade. Put about 4 pieces of chicken onto bamboo skewers (if you are using shorter skewers, more for longer skewers).
Whatever you do, don't crowd your skewers.
I realize that sounds over-dramatic, but really, don't crowd the skewers or the chicken won't cook evenly.
Ain't nobody got time for under-cooked chicken!
Grill the chicken over medium heat for 3 or 4 minutes on each side.
I served this with rice, cucumber and pineapple salad, and grapes.
Sprinkle the chicken with some freshly minced cilantro to bump the fresh flavor up a notch!
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