Tandoori Style Chicken Kabobs
4

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Tandoori Style Chicken Kabobs

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Directions

Step one
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 two
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 three
In a small bowl combine cucumber raita ingredients with a spoon. Taste and adjust seasoning. Cover and chill in the refrigerator until served.
Step four
Serve kabobs with cucumber raita and warmed naan or steamed basmati rice, if desired. Enjoy!

TIPS

For 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.

Ingredients

1 lb RANGER® Free Range Boneless Skinless Chicken Breasts
1/2 cup Greek Yogurt, plain
1 tbsp Fresh Ginger, peeled & chopped
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
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
Lemon, wedged

Directions

Step one
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 two
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 three
In a small bowl combine cucumber raita ingredients with a spoon. Taste and adjust seasoning. Cover and chill in the refrigerator until served.
Step four
Serve kabobs with cucumber raita and warmed naan or steamed basmati rice, if desired. Enjoy!

TIPS

For 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.