Tandoori Chicken Kebobs

Ingredients

Instructions

  1. If you are using bamboo skewers you will need to soak them in water for at least 30 minutes before grilling to prevent them from charring.
  2. Make a recipe of Tandoori Marinade.
  3. Save out 2 tablespoons of the marinade and refrigerate the rest.
  4. Place chicken in shallow dish.
  5. Sprinkle with salt; toss.
  6. Add 2 tablespoons marinade and mix.
  7. Cover and refrigerate for 2 hours.
  8. Thread chicken onto skewers. I usually use 4 skewers making sure the meat is not crowded too much.
  9. To Broil:
  10. Preheat oven broiler to highest heat setting.
  11. Brush the top side of the kebobs with a coating of vegetable oil.
  12. Place skewers oiled side down on broiler pan.
  13. Grill for 2 minutes.
  14. Before turning, brush the top of the kebobs with a light coating of vegetable oil.
  15. Gently run a metal spatula under the kebobs to loosen them from the broiler pan.
  16. Using a pair of tongs, turn the kebobs and broil for another 2 to 3 minutes.
  17. To Grill:
  18. Preheat the grill on direct medium to medium-high heat. If you have a temperature gauge try to keep the grill between 450° and 475°.
  19. Brush the top side of the kebobs with a coating of vegetable oil.
  20. Place skewers oiled side down on grill.
  21. Grill for 2 minutes.
  22. Before turning, brush the top of the kebobs with a light coating of vegetable oil.
  23. Gently run a metal spatula under the kebobs to loosen them from the grill.
  24. Using a pair of tongs, turn the kebobs and grill for another 2 to 3 minutes.

Comments

If you are using bamboo skewers you will need to soak them in water for at least 30 minutes before grilling to prevent them from charring.

Serve with the remaining tandoori marinade and steamed rice.

Looking for a complimentary side dish to go with your kebobs? How about carrot cumin slaw.

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