August 13, 2019
Who doesn’t love dinner on a stick? Freshly cut, pre-assembled chicken, onion and pepper kabobs are the ultimate convenience food—they’re ready to go and cook quickly, whether they’re pre-marinated or ready to be customized however you like them. The thick wood sticks even stand up to the heat of the grill.
Tandoori chicken, so named for the clay oven it’s traditionally cooked in, is typically marinated in garlic, chili powder, turmeric, cumin and other spices, stirred into thick plain yogurt that acts as both tenderizer and flavour carrier. It’s simple to stir together (and a great use of the end of a container of yogurt - measurements don’t need to be precise) and paint over the chicken kebabs before you cook them in the oven or on the grill.
Tandoori Chicken Kabobs
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
4 chicken kabobs
steamed rice or naan, for serving
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 kabobs 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.
- Julie Van Rosendaal
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