Tandoori Chicken Kebabs
We Also Love
1 of 3
- Comments()
Everyday Food, July/August 2004
- Prep Time 20 minutes
- Total Time 2 hours 20 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 tablespoons fresh lime juice
- 4 garlic cloves
- 1 piece fresh ginger (2 inches)
- 2 jalapeno chiles, chopped
- 1 cup plain yogurt
- 8 boneless, skinless chicken thighs (about 1 3/4 pounds)
Directions
-
In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.
-
Halve each chicken thigh lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over,
and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically. -
Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.
This is a tasty dish. It was a little to sour for my kids only one out of my 4 liked it. I marinated it for 48 hours so maybe that was why it was overly sour? I served it with quinoa and cucumber salad. I would make this dish again for sure, but not to often.
I love this recipe. The yogurt makes the chicken so tender (I leave it in the fridge overnight). And the blend of spices are also very flavorful. This is a very easy recipe to prepare the night before and then grill before dinner. Throw some fresh veggies on the grill, and you've got a great meal.