Chicken Tandoori Kebabs
Yum. These kebabs were fantastic. I don’t know how to describe the flavors of the chicken besides being simply “Indian”. If you like Indian food, but have never tried it at home, find a bottle of garam masala at the grocery store and start sprinkling it on stuff. (If you don’t see it there, they have it on Amazon.com.) It’s a good way to begin playing with Indian flavors without committing to a lot of exotic ingredients. Garam masala is a spice blend, magically turning whatever it’s sprinkled on into Indian food. (Like what cumin does for Mexican.) The other two Indian recipes on this site also call for garam masala, if you’re looking to use it for more than just one recipe.
from Cooking Pleasures magazine Dec07/Jan08
1 lb chicken cut into about 24 pieces (I used chunks of boneless, skinless chicken breasts.)
1/2 tsp salt
1 lemon, cut into 6 wedges, divided
1 c plain yogurt
2 garlic cloves, minced
1 T minced fresh ginger
1 tsp garam masala
1/4 tsp cayenne pepper
24 cherry tomatoes (or chunks of a regular tomato)
2 tsp olive oil
2 small yellow bell peppers cut into pieces (as you can see I used green)
2 T chopped cilantro
Sprinkle chicken with salt and squeeze 1 wedge of lemon juice over top. Toss to coat.
Whisk yogurt, garlic, ginger, garam masala and cayenne in a bowl. Pour over chicken; toss to coat. Chill 3-8 hours.
Toss tomatoes and peppers with oil in a medium bowl. Thread chicken, peppers and tomatoes onto metal skewers.
Grill (or broil) until chicken is done and veggies are tender. Sprinkle with cilantro and remaining lemon wedges.