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Tandoori Chicken Kebabs

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Ingredients
  Boneless, skinless chicken breasts 14 Ounce (4 Breasts, 130 Gram / 3 1/2 Ounce Each)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Tandoori paste 45 Milliliter (3 Tablespoon)
  Low fat natural yogurt 45 Milliliter (3 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
  Chopped fresh coriander 30 Milliliter (2 Tablespoon)
  Onion 1 Small, cut into wedges and separated into layers
  Oil 10 Milliliter (For Brushing, 1 Teaspoon)
  Salt To Taste
  Black pepper To Taste
  Coriander sprigs 1 (Fresh, For Garnish)
Directions

1. Chop the chicken breasts into 2.5 cm / 1 in cubes, put in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge for 2-3 hours.
2. Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
3. Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
4. Garnish the kebabs with coriander and serve at once with pilau rice and naan bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Party, Healthy
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
1

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