Tandoori Style Kebabs
- SERVES
- 6
- COOK TIME
- 12 Min
An Indian friend shared this flavor-packed kebab with us. The nice thing about it is that it uses spices most of us dont typically use too often with a combination of fresh ingredients. What do you think? Please let us know.
What You'll Need
- 1 cup low-fat plain yogurt
- 1/2 cup seasoned (red pepper or roasted garlic) rice vinegar
- 1/2 small onion, coarsley chopped
- 1/4 cup coarsley chopped ginger root
- 2 cloves garlic
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds chicken tenders
What to Do
- If using wooden skewers, soak them in water for 20 to 30 minutes.
- In a blender jar, combine all ingredients except chicken; cover and blend until mixture is smooth.
- Place chicken in a resealable plastic bag; add marinade, seal, and refrigerate 8 hours or overnight.
- Thread chicken onto skewers; discard marinade.
- Preheat grill to medium-high heat. Grill kebabs 6 to 8 minutes per side, or until no pink remains.
Note
Recipe courtesy of and adapted from Mizkan Americas, Inc.
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