Marinating chicken in yogurt and spices makes it super tender and juicy, not to mention incredibly flavorful. This is one of our favorite recipes for summer grilled skewers and can be done with other meats like lamb or try it with fish or shrimp (reduce marinating time to 1 hour). Serve with warm naan if desired, fresh spiced basmati rice and local chutneys.
Serves: 6
Difficulty: easy
Diet: GF
Prep time: 20 mins
Cook time: 15-20 mins
Ingredients
2 T safflower or neutral oil
¼ c lemon juice
2 T ginger puree
2 T garlic, crushed
¾ c yellow onion, rough chopped
3 T Tandoori seasoning (Bulk)
1 T turmeric
1 T Jacobsen’s salt
1 t cayenne
½ c Nancy’s full fat plain yogurt
2 lb boneless, skinless chicken breast, 1” chunks
8 bamboo skewers, 8”
Naan (as desired)
Tomatoes, cucumbers, lemons for serving
Steps
- Preheat the grill with a lid.
- Marinate chicken 2 hours or overnight. Remove from marinade and thread strips of chicken onto skewers.
- Grill chicken skewers on medium hot grill covered with lid, turning a few times until slightly charred and 165F internal temp.
- Serve with basmati rice, chutney, cucumber, tomatoes and naan (optional), garnishing with lemon wedges.
