Best 3 Tandoori Chicken Kebabs 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 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.

TANDOORI CHICKEN KABOBS

Steps:

• Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.