Tandoori Chicken Kebabs

Name: Tandoori Chicken Kebabs
Prep time: 180 min
Cook time: 12 min
Total time: 192 min
Yield: 4 skewers
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 boneless skinless chicken breasts; 1 tbsp lemon juice; 3 tbsp tandoori paste; 3 tbsp low-fat plain yogurt; 1 garlic clove; 2 tbsp fresh coriander; 1 small onion; 1 tsp olive oil; black pepper

Chicken, yogurt and coriander grilled and spiced with clove for South Asian kebabs.

3 hr 12 min · Serves 4 · Medium

Ingredients

Method

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Time: Prep 180 min · Cook 12 min · 192 min total
Difficulty: medium

1
Chop the chicken into 1 inch cubes, place in bowl. Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
2
Cover and marinate in the fridge for 2-3 hours. Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
180 min
3
Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes. Serve straight off the grill over rice.
12 min