Tandoori Chicken Kabobs

I tried my hand at a tasty Indian dish a couple of nights ago! Tandoori Chicken! In the case of Indian food, much of it is about the spices. Please don’t use the old paprika that so and so gave you years ago. First you’ll need to make the Tandoori spice blend which includes 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp tumeric, 1 tsp salt, 1 tsp cayenne pepper. Blend, with a whisk, all ingredients in a small bowl. This can be done a week or so in advance so buy fresh spices!

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Marinade the chicken for 6 hours or overnight in the fridge. Use one cup plain greek yogurt, 1 tbls lemon juice, 1 tsp fresh ground pepper, 6 cloves chopped garlic, 1 medium size onion diced and 2 tablespoons of your Tandoori spice blend. Mix all this really well!

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Now, I cut my chicken breasts thin or buy thin cut chicken breasts. Place 4 or 5 in your marinade in a glass bowl or pan.  I used an 8×8 glass pan for my soak. I covered them with saran wrap and left them in the fridge for 8 hours since I was late coming in from work! They forgave me for that disgrace. 😉

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Once you arrive home from work, late or early, prep your grill. I brought out the cold chicken to thread on skewers. Yes, please soak your skewers in water for 20 minutes or so otherwise you might have a lit end. Once your grill is nice and hot place your chicken kabob/skewers on the grill. Baste those lovely chicken breasts with the marinade. Once done on one side, flip and baste again. I do this for 3 to 4 flips, baste and flip, baste and flip, etc. As long as you grill the side you basted!

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They are wonderful with saffron rice and Nann. I had to add them in here separately for easy indexing!

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2 thoughts on “Tandoori Chicken Kabobs

    • The way its listed it is not hot at all. You can add red pepper flakes to the spices for overall spiciness or if you want some individual heat, add Sriracha Hot chili sauce as a dipping sauce. Thanks for asking cousin!

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