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Tandoori Style Chicken Kabobs
Servings: 4
Prep Time: 10 MINS
Cook Time: 30 MINS
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Ingredients
| 1 lb | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 1/2 cup | Greek Yogurt, plain |
| 1 tbsp | Fresh Ginger, peeled & chopped |
| 1 | Clove Garlic, chopped |
| 2 tsp | Garam Masala |
| 1 tsp | Coriander, ground |
| 1 tsp | Cumin, ground |
| 1 tsp | Sweet Paprika |
| 1 tsp | Kosher Salt |
| 1/2 tsp | Cayenne Pepper |
| 1/4 tsp | Tumeric |
| 2 tsp | Lemon Juice, fresh squeezed |
| 2 tsp | Grapeseed Oil |
| 8 | 9“ Skewers, metal or wood |
| Cucumber Raita | |
| 3/4 cup | Greek Yogurt, plain |
| 1/2 cup | English Cucumber, finely diced |
| 1 tsp | Cumin, ground |
| 2 tbsp | Cilantro, chopped |
| 1/8 tsp | Kosher Salt |
| Cilantro Leaves | |
| 1 | Lemon, wedged |
Directions
| Step 1 |
| For marinade place all ingredients, except chicken, in a food processor or blender and puree until smooth. Place the chicken pieces in a dish you can cover and pour the marinade on top of the chicken. Stir to coat all the chicken, cover and place in the refrigerator overnight for maximum flavor, or at least 2-3 hours. |
| Step 2 |
| Brush the grill with a little oil. Preheat grill on medium heat for 20 minutes. While the grill is preheating, thread the chicken onto the skewers. Grill the kabobs for about 4 to 5 minutes. Turn the kabobs over and continue to grill for an additional 4 to 5 minutes. Check the temperature to make sure the chicken is completely cooked. Chicken is fully cooked when it reaches an internal temperature of 165 degrees. Remove from grill and tent with aluminum foil to keep warm. |
| Step 3 |
| In a small bowl combine cucumber raita ingredients with a spoon. Taste and adjust seasoning. Cover and chill in the refrigerator until served. |
| Step 4 |
Serve kabobs with cucumber raita and warmed naan or steamed basmati rice, if desired. Enjoy!
TIPSFor a meal with less fat choose a non-fat Greek yogurt. Any neutral flavored oil can be substituted for the Grapeseed oil. I like English Cucumbers because they are crispier and have less seeds. If using wooden skewers, soak for 20 minutes in cold water before threading the chicken onto them. |
