Grilled Tandoori Chicken Shish Kebabs

Recipe by
Total Time:
9 hours
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chettinad Fish Curry, Best Chilli Chicken Mushroom, Easy Punjabi Mutton Curry

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4

Ingredients

  • For marinate:
  • 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 chilli powder)
  • 1 tsp - pepper
  • Salt - to taste
  • 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 chunks
  • Skewers or Grilling basket
  • Charcoal

How to Make Grilled Tandoori Chicken Shish Kebabs

  • Marinate the chicken, tomatoes and vegetables in the refrigerator overnight. String the chicken and vegetables onto metal or wooden skewers.
  • 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 aluminium foil tent) so the food will absorb the smoke flavour.
  • Serve with rice.