Tandoori Chicken Kababs
No need to go to a high end steakhouse for an Tandoori Chicken Kababs dinner. Fire up the Charcoal-Grill and create this entire decadent meal . Tandoori Chicken Kababs, triple herb come together to make this meal one to remember.
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Wooden skewers, soaked in water for 30 minutes
Cut the chicken breasts into bite-sized pieces.
In a bowl, whisk together the yogurt, lemon juice, olive oil, cumin, paprika, coriander, ginger, garlic powder, salt, and cayenne pepper.
Add the chicken to the bowl and stir to coat the chicken with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat your grill to medium-high heat.
Thread the chicken pieces onto the soaked wooden skewers.
Grill the chicken skewers for 8-10 minutes, flipping occasionally, until the chicken is cooked through.