2019-06-24

Tandoori Chicken Kabobs with Yogurt Dip

Ingredients

Marinade

  • 1 cup plain non-fat Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 6 garlic cloves, peeled
  • 1 tablespoon ginger
  • 2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

Yogurt Dip

  • 3/4 cup plain non-fat Greek yogurt
  • 1/4 cup reserved marinade
  • 2 tablespoons dried parsley
  • 1 teaspoon honey

Kabobs

  • 4 boneless skinless chicken breasts, cut into 2 inch cubes
  • 2 cups cherry tomatoes
  • 2 red bell peppers, cut into 2 inch square pieces
  • 1 red onion, cut into 2 inch square pieces

Method

Marinade

  1. Add all marinade ingredients to a blender and process until smooth.
  2. Remove 1/4 cup of the marinade and put aside in a small bowl.
  3. Combine chicken and marinade in a large shallow dish and toss to coat.
  4. Cover chicken and marinate in the fridge for 2-4 hours.

Dip

  1. Add rest of dip ingredients to reserved marinade and mix together.
  2. Cover dip and keep in fridge until ready to serve.

Kabobs

  1. If using wooden skewers, begin soaking in water about 30 minutes before preparing the kabobs.
  2. Let excess marinade drip off chicken.
  3. Thread chicken, peppers, onions, and tomatoes on skewers.
  4. To grill, oil grill and pre-heat to medium-high heat. (Can be cooked in the oven using high broil and a baking pan).
  5. Grill kebabs until chicken is cooked through (internal temperature of 165°F), nicely browned, and lightly charred, rotating a few times.
  6. Serve with dip and naan.

Source

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