Grilled Tandoori Chicken Kabobs
This mildly spicy flavorful Grilled Tandoori Chicken Kabobs recipe is a great introduction to the flavors of India! Serve these kabobs at your next BBQ, you won’t be disappointed.
Ingredients
- 2 pounds chicken (boneless skinless thighs preferred)
- 1 1/4 cups plain Greek yogurt
- 2 teaspoons Garam Masala (available in the spice section of most supermarkets)
- 1 teaspoon cayenne pepper
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 White onion, finely chopped
What You’ll Need:
- Wood Skewers
- 9 x 13 glass baking dish
Instructions
- Submerge wood skewers in water for, at a minimum, an hour.
- Cut lengthwise into approximately 1 1/4” strips.
- Combine in a bowl the yogurt, ginger, garlic, onion and spices.
- Weave chicken pieces onto skewers.
- Thoroughly coat both sides of chicken kabobs with yogurt mixture and stack in baking dish.
- Cover with plastic wrap and refrigerate for as few as 5 hours. Overnight is best, the longer the skewers marinate the better.
- Grill skewers over medium heat, turning once, until juices run clear.
Notes / Suggestions
Red food dye is usually called for in Tandoori chicken recipes, however I omit this ingredient. These Grilled Tandoori Chicken Kabobs pair great with the Easy Tzatziki Dip recipe.
Total Time (duration): 35 minutes
