Tandoori chicken kabobs are one of my favorite things to make. They are super easy to prepare and always come out tasting great. This is another recipe from my favorite cookbook, William Sonoma’s Eat Well. I swear I will try and venture away from this recipe book next time but there are just so many great recipes in it.
Plain yogurt-3/4 cup
Lemon juice-1 Tbsp
Garlic-1 clove, minced
Ground cumin-1 tsp
Ground coriander-1 tsp
Ground ginger-1/2 tsp
Cayenne pepper-1/4 tsp
boneless, skinless chicken breast halves, 1 1/2 lb, cut into 1 1/2-inch pieces
In a large bowl, add all the ingredients, minus the chicken. Once it’s mixed well, add the chicken and cover and chill for 30 minutes.
Heat a grill to medium-high. Divide chicken pieces equally among 4-5 flat metal skewers.
Grill turning once, until cooked through, about 9 minutes total.
Push chicken from skewers onto plates and serve.
A few takeaways:
- This recipe is super easy to make. I don’t follow all of the measurements listed above and it always turns out great. I sometimes do more chicken than just 1 1/2 pounds so I also add more of the other ingredients as well.
- My husband and I have found turning the skewers on the grill to be very difficult. I’m not sure if we lack grilling skills or what but we often take a fork and turn the pieces of chicken manually-this is the toughest part of the entire recipe.
- My husband and I always burn things on the grill. The recipe says to grill for about 9 minutes but we don’t usually trust that time so we usually do more. I think this is the hardest part of the recipe but we are really bad at timing things on the grill.
- This recipe goes great with cucumbers and basmati or jasmine rice-a great summer meal!