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Tandoori Chicken Kabobs with Cilantro Yogurt Dip
    Servings Prep Time
    10-12 kabobs 45minutes
    Cook Time
    15minutes
    Servings Prep Time
    10-12 kabobs 45minutes
    Cook Time
    15minutes
    REPLACE
    Ingredients
    Chicken Kabobs
    • 2pounds boneless skinless chicken breasts or thighs
    • 1pint grape or cherry tomatoes
    • 2 green bell pepperscut into 1 1/2” chunks
    • 3/4 large red onioncut into 1 1/2” chunks
    • salt and pepper
    • olive oil
    Marinade
    • 1cup plain yogurt
    • 2tablespoons olive oil
    • 2tablespoons lemon juice
    • 6 garlic cloves, peeled
    • 1inch ginger, peeledroughly chopped
    • 1tablespoon garam masala
    • 1 1/2tsp EACH ground cumin, chili pwdr, smoked paprika
    • 1tsp EACH ground coriander, salt
    • 1/2tsp EACH ground turmeric, cayenne pepper
    Cilantro Yogurt Dip
    • 3/4cup plain yogurt
    • 3tablespoons Reserved marinadein directions
    • 2tablespoons chopped cilantro
    • 1teaspoon honey
    Instructions
    1. Cut chicken into 1 ½ inch cubes. Add to a large shallow dish or large freezer bag (whatever you are going to marinate in).
    2. Add all of the marinade ingredients to your blender and process until smooth. Add 3 tablespoons marinade to a medium bowl followed by all the Cilantro Yogurt Dip ingredients. Mix to combine, cover and refrigerate.
    3. Add all remaining Marinade to chicken and toss to coat. Marinate 2-4 hours (no longer).
    4. NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
    5. When ready to cook, add tomatoes, peppers and onions to a large bowl or 9×13 pan and drizzle with 2 tablespoons olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat.
    6. Let excess marinade drip off chicken and thread chicken, peppers, tomatoes and onions onto skewers. Cook kabobs according to directions below.
    7. Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.
    TO GRILL
    1. Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through (chicken registers 165 degrees F).
    TO OVEN BROIL
    1. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until chicken is cooked through (chicken registers 165 degrees F), about 10- 15 minutes depending on thickness of chicken.
    Serve
    1. Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.
    Recipe Notes

    I don’t consider this chicken overly spicy but just very flavorful.  It should be mostly kid friendly as is but you can leave out the cayenne pepper to make it extra safe for the kiddos if desired.

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