Tandoori Chicken Kebabs Recipe
Tandoori chicken kebabs are great served with fresh jasmine rice and a nice fresh tomato cucumber salad.
4 boneless skinless chicken breasts, cut into 1-inch chunks
1 Tablespoon lemon juice
1 teaspoon salt
For the Curry Paste
3/4 cup Greek yogurt
1/2 onion, minced
1 Tablespoon fresh ginger, grated
1 teaspoon garlic, minced
1 green chili, deseeded and finely chopped
2 teaspoons garam masala
2 Tablespoons tandoori curry paste
Flat leaf parsley for garnish
8 wooden skewers
In a glass container with a tight fitting, combine the chicken, lemon juice and salt. Put container in the refrigerator and allow to marinate for 20 minutes, turning container occasionally.
Meanwhile, in the bowl of a food processor, combine the yogurt, onion, ginger, garlic, green chill, garam masala, and tandoori curry paste. Blend until a smooth paste forms.
Add the chicken and mix until well coated.
Cover and refrigerate the chicken for 3hrs, or up to overnight.
30 minutes before cooking, remove the chicken from the refrigerator.
Soak the wooden skewers in water for 20 minutes before using, to prevent burning.
Thread the chicken pieces onto the wooden skewers, shaking of any excess marinade.
Heat your grill to 350ºF.
Barbecue the chicken skewers for 8 to 10 minutes, turning once, until the meat is cooked through and lightly charred.
Transfer to a serving platter and garnish with parsley.