Tandoori Chicken Skewers
Yogurt marinated tandoori chicken skewers are so tender and go perfectly with cilantro yogurt sauce for dipping.
Servings: 5 servings
Ingredients
Tandoori Chicken Skewers
- 1 1/2 pounds boneless skinless chicken breasts cut into approximately 1 1/2 inch chunks.
- 1/3 cup plain low fat or full fat Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated or minced garlic
- 1 tablespoon peeled and grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne powder
- Salt and freshly ground black pepper to taste
Cilantro Yogurt Sauce
- 1 cup low fat or full fat plain Greek yogurt
- 1/2 cup cilantro leaves
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Combine the yogurt, spices, lemon juice, olive oil, salt and pepper in a bowl. Whisk together until combined. Place chicken into a freezer bag and pour in the yogurt mixture. Seal the bag pressing out the air as you do. Massage the marinade into the chicken. Place the chicken in the refrigerator and let it marinate for 1-4 hours.
- Preheat your grill to 400°-425° F. Thread the chicken onto metal or wooden (that have been soaked in water) skewers. Oil the grill grates and place the skewers onto them. Cook for 4-5 minutes then flip them over and grill another 4-5 minutes or until cooker through.
- While the chicken is cooking add all of the ingredients for the cilantro yogurt sauce to a blender. Purée until smooth. Taste for seasoning and adjust as needed.
- Serve the chicken skewers and yogurt sauce over rice or with a side of naan.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 6g | Protein: 49g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 128mg | Fiber: 1g | Sugar: 4g