Tandoori Chicken Kabobs
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
35
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Lemon Juice2 tbsps
Food Coloring (yellow optional)1 tbsp
Red Food Coloring (optional)2 tbsps
Ground Cumin1 tbsp
Garam Masala2 tsps
Ground Red Pepper2 cups
Yogurt2 tbsps
Ginger (grated fresh)1 tbsp
Garlic (minced)Directions:
1
Pull the skin off the chicken pieces, remove all visible fat, and discard
2
Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat
3
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
4
Combine the yogurt, ginger, and garlic and pour over the chicken
5
Mix, turning several times, to coat the chicken pieces evenly with the marinade
6
Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days
7
If the chicken has been refrigerated, bring to room temperature before cooking
8
If placing on skewers, slide meat down metal skewers prior to grilling
9
If grilling, heat the grill and place the grill rack at least 5 inches from the heat
10
If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees
11
Remove the chicken from the marinade and coat generously with usli ghee
12
To grill, place meat side down, on the grill rack
13
To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan
14
Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes
15
Brush the chicken with the remaining usli ghee and transfer to a platter
16
Surround the chicken with slices of onion, tomato, and cucumber and serve
17
The tandoori marinade is traditionally colored bright orange using natural food coloring
18
This is purely for visual effect
19
You can omit the color if you prefer