Tandoorichickenkebabs Recipes

CHICKEN TANDOORI KEBABS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Place all of the ingredients, except the chicken into a bowl and mix.
• Dice the chicken thighs into large chunks, ensuring that any visible fat or skin have been removed. Place into the yoghurt marinade, cover and chill in the fridge for 2-4 hours.
• Remove from the fridge. Place the chicken onto skewers (metal or bamboo, just remember to soak bamboo skewers in water to prevent them from burning). Place onto a hot barbecue for around 30-35 minutes until the chicken has cooked through.If you prefer to cook these in the oven, skewer the meat as above, and place into an oven preheated to 180ºC for 35-40 minutes until cooked through.
• Once cooked, serve with your choice of accompaniment!

TANDOORI CHICKEN SKEWERS

Steps:

• Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, cayenne, and turmeric in a bowl. Place chicken breasts into yogurt mixture and flip to coat; cover bowl with plastic and refrigerate overnight.
• Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray.
• Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan.
• Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C). [See Note for grilling instructions.]

GRILLED TANDOORI CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

TANDOORI CHICKEN KEBABS

Steps:

• Chop the chicken into 1 inch cubes, place in bowl.
• Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
• Cover and marinate in the fridge for 2-3 hours.
• Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
• Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
• Serve straight off the grill over rice.

TANDOORI CHICKEN KEBABS

Steps:

• 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.
• 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.
• 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.