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Tandoori Chicken Skewers

skewers

Ingredients:

2 large, organic boneless, skinless chicken breasts, cut into bite-sized pieces.
1 large yellow onion, cut into chunks
1 cup plain 0% Greek yogurt
2 garlic cloves, minced
juice of 1 lemon
2 tsp freshly grated ginger
1 tsp garam masala
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
3/4 tsp ground cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
5 wood or metal skewers

Instructions:

If using wooden skewers soak in water for at least 20 minutes. Skip this step if using metal skewers. In a large bowl combine greek yogurt, garlic, lemon juice, ginger and all spices. Thread the chicken onto the skewers, alternating with chunks of onion. Each kebab will fit 5-6 pieces of chicken + onion. Do not overcrowd. Place kebabs in a large ziplock bag or large tray and coat well with marinade. Let marinate in fridge for at least 3 hours (longer is even better).

When ready to cook, heat your grill to medium-high heat and spray with non-stick spray. Place kebabs directly on grill and cook for 10-12 minutes (time will vary between BBQs), turning occasionally to cook all sides. Let sit for 5 minutes before serving.