TANDOORI-INSPIRED OVEN CHICKEN SKEWERS
Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.
Provided by Bibi
Categories World Cuisine Recipes Asian Indian
Time 1h3m
Yield 6
Number Of Ingredients 7
Steps:
- Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
- Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
- Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
- Bake skewers in the preheated oven for 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.
Nutrition Facts : Calories 370 calories, Carbohydrate 15.6 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 523.9 mg, Sugar 10 g
TANDOORI CHICKEN SKEWERS
Make and share this Tandoori Chicken Skewers recipe from Food.com.
Provided by liketocook21
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
- In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
- Take the chicken pieces from the bowl and shake off as much of the marinade as possible.
- Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.
- Serve with chopped mango and spring onions.
Nutrition Facts : Calories 180.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.5, Sodium 694.9, Carbohydrate 12.5, Fiber 1.4, Sugar 8.9, Protein 28
TANDOORI CHICKEN KABOBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.
GRILLED TANDOORI CHICKEN AND RED ONION SKEWERS WITH COUSCOUS
These well-seasoned chicken skewers certainly beat plain grilled chicken. Bottled tandoori spice mix makes prep work a snap (just ease up on the amount if you can't stand too much heat). From W.W.
Provided by boomboomboom
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
- To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
- Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
- Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.
Nutrition Facts : Calories 226.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 119.6, Sodium 328.1, Carbohydrate 9.3, Fiber 0.6, Sugar 7.3, Protein 32.7
GRILLED TANDOORI CHICKEN KABOBS
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
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