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Grilled Tandoori Chicken Shish Kababs
By : MyraMethod
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Marinate the chicken, tomatoes, and vegetables in the refrigerator overnight.
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String the chicken and vegetables onto metal or wooden skewers.
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Lightly salt and pepper the brochettes and grill on a barbeque grill or Hibachi, taking care not to let them burn. Keep the heat moderate and cover the grill (if you have a Hibachi, just make an aluminum foil tent) so the food will absorb the smoke flavour.
- Serve with Rice.
Ingredients:
1 cup low fat Yogurt
1/4 cup Olive Oil
1 small Onion, minced
2 tbsp. Paprika
2 tbsp. Lemon Juice
1 tbsp. grated fresh gingerroot
2 tsp. Madras Curry Powder
4 garlic Cloves, crushed
1 tsp. ground Coriander
1 tsp. ground Cayenne (Red Chili Powder)
1 tsp each Salt and Pepper
1/2 tsp. ground Cumin
1 cup low fat Yogurt
1/4 cup Olive Oil
1 small Onion, minced
2 tbsp. Paprika
2 tbsp. Lemon Juice
1 tbsp. grated fresh gingerroot
2 tsp. Madras Curry Powder
4 garlic Cloves, crushed
1 tsp. ground Coriander
1 tsp. ground Cayenne (Red Chili Powder)
1 tsp each Salt and Pepper
1/2 tsp. ground Cumin
For the brochettes:
4 Chicken Breasts, skinned and cut into chunks
2 Bell Peppers, cut into pieces
1 large Onion halved, then quartered
8 Cherry Tomatoes or two large tomatoes halved and quartered
2 Zucchini or Yellow Squashes, cut into chunk
Salt and Pepper
Skewers or Grilling Basket
Charcoal
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