Talk of The Villages Florida - Grilled tandoori chicken kabobs

GRILLED TANDOORI CHICKEN KABOBS:

1-1/4 cups plain yoghurt
1/3 cup chopped onion
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 teaspoons garam masala (in the spice aisle)
2 teaspoons minced fresh ginger root
1 teaspoon salt
1 teaspoon cayenne pepper
3 drops yellow food coloring, optional
3 drops red food coloring, optional
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
2 teaspoons minced fresh cilantro
1 medium lemon, cut into 6 wedges

IN A LARGE RESEALABLE PLASTIC BAG, COMBINE THE FIRST 10 INGREDIENTS.

ADD THE CHICKEN; SEAL THE BAG & TURN TO COAT.

REFRIGERATE FOR AT LEAST 8 HOURS OR OVERNIGHT.

THE FLAVORS OF THE SPICES ENHANCE THE MARINADE.

DRAIN & DISCARD MARINADE.

THREAD CHICKEN ONTO SIX METAL or SOAKED IN WATER WOODEN SKEWERS. (SO THEY DON'T CATCH ON FIRE)

MOISTEN A PAPER TOWEL WITH COOKING OIL.

USING LONG HANDLED TONGS, LIGHTLY COAT THE GRILL RACK.

GRILL THE CHICKEN KABOBS , OVER MEDIUM HEAT FOR 10 to 15 MINUTES OR UNTIL JUICES RUN CLEAR.

TURN OCCASIONALLY.

SPRINKLE WITH CILANTRO.

GARNISH WITH LEMON WEDGES.

6 SERVINGS

Serve with a nice SAFFRON YELLOW RICE........

or, Basmati Rice or Jasmine Rice.....whatever you prefer.

Thinly sliced cucumbers also go nicely with this dish.

************************************************** **

Tandoori chicken was always made by our Indian friends using chicken thighs & legs as the children liked them, or else the entire thigh/leg portion.....

However, you can use your own favorite chicken parts.....

The skin is traditionally removed & slits cut into chicken so that the yoghurt marinade gets into the meat......

This kabob version is easy since it uses boneless chicken, cut into cubes.........

For an "International Buffet" party.......try these kabobs along with the Tortellini "Antipasto Kabobs".......

Fruit kabobs are a nice addition.....strawberries, pineapple, melons, etc

　

　

　

　