Thursday, August 22, 2013

Chicken Tandoori Skewers

Here's another awesome recipe from the cooking class that Kim and I went to!

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!


I'm linking up with Abbie at Five Days Five Ways

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