GRILLED TANDOORI CHICKEN KEBAB

INGREDIENTS

• 4 boneless, skinless chicken breasts, cut into bite sized pieces
• Optional: 1 onion and red bell pepper cut into chunks
• Metal or bamboo skewers

MARINADE:

• 1 cup plain yogurt (I like Bulgarian or Greek style)
• 2 garlic cloves, peeled
• 1 thumb-sized knob of ginger, peeled
• 1/2 small onion, peeled
• Juice of 1 lemon (about 3 tablespoons)
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon Himalayan or sea salt
• Pinch of cayenne or to taste

INSTRUCTIONS

1. Blend together marinade: Place marinade ingredients in a blender or food processor and blitz until smooth.
2. Marinate chicken: Combine chicken pieces and marinade in a container, glass dish or large Ziploc bag.  Place in the fridge to marinate for at least 3-4 hours or overnight.
3. Place on skewers: Thread the chicken onto skewers.  Option to alternate with some onion and bell pepper chunks.
4. Grill: Cook on a preheated grill over medium-high heat for approx. 10 minutes or until cooked through, turning occasionally to brown all sides.  Let rest for 5 minutes before serving.