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Grilled Tandoori Chicken Shish Kebabs Recipe

Grilled Tandoori Chicken Shish Kebabs is a popular Indian Side-Dish
Author :
 
On :
Monday, 21 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
BBQ Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
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:

    1. Marinate the chicken, tomatoes and vegetables in the refrigerator overnight. String the chicken and vegetables onto metal or wooden skewers.
    2. Lightly salt and pepper the brochettes and grill on a barbeque grill or hibachi, taking care not to let them burn.
    3. 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.
    4. Serve with rice.




     

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