Tandoori Kebabs – Pack x5 – Outstanding
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Chicken – Available – Each – With Onions Pepper
Beautifully Marinated so as to deliver on Flavour
Kebabs, or meat on a stick, is one of the most popular and deliciously simple grilled dishes.
You’ll find them as part of many cuisines around the world, from the Middle East to regions of Asia, and are easy enough to recreate on your grill.
Whether you are looking for something to prepare for guests or a quiet summer evening supper, you can stick almost anything on a skewer from traditional meat or making vegetarian kebabs.
If you choose to grill meat kebabs, you can also grill vegetable kebabs at the same time to round out the meal.
Or, pair the meat kebabs with a green salad, coleslaw, Greek salad, and rice or baked potatoes, as well as any traditional side dishes of the same cuisine as the kebabs you are making.
Tandoori Chicken Kebabs
In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs.
Serve with brown basmati rice and a spinach salad.
Ingredients
- 1 cup low-fat plain yogurt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 ½ tablespoons tandoori spice blend or hot curry powder
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
- 1 large bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
Directions
Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
Add chicken to the remaining yogurt mixture and stir to coat.
Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
Preheat grill to high. Tandoori Kebabs
Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers. Tandoori Kebabs
Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side.
Serve with the reserved yogurt sauce for dipping.
Tips
Make Ahead Tip: Marinate chicken (Step 2) for up to 1 day in the refrigerator; refrigerate yogurt dipping sauce separately. Tandoori Kebabs
Equipment: Eight 7- to 9-inch skewers
An oiled grill rack keeps your food from sticking.
Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack. tandoori kebabs
tandoori kebabs
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recipe ingredients instructions
