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Tandoori Chicken Kabobs

A recipe by Julie Van Rosendaal

Tandoori Chicken Kabobs

Total Time:

35mins

Prep:

20mins

Cook:

15mins

Skill Level:

Easy

Ingredients

  • 4 chicken kebabs
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 1 Tbsp. lemon juice
  • 2 garlic cloves, crushed
  • 1 Tbsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. garam masala
  • 1/2 tsp. salt
  • steamed rice or naan, for serving

How to Make It

Combine the yogurt, oil, lemon juice, garlic, chili powder, turmeric, cumin, garam masala and salt and brush over the kebabs to coat them entirely. Refrigerate for an hour, or overnight.

When you’re ready to cook, preheat the grill to medium-high and grill the kebabs for about 10 minutes, turning often, just until cooked through. (Alternatively, roast on a baking sheet in a pre-heated 450˚F oven for about 15 minutes.) Serve with rice or naan.

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