TANDOORI CHICKEN KABOB WITH CILANTRO YOGURT DIP

INGREDIENTS

CHICKEN KABOBS

• 2 pounds boneless skinless chicken breasts or thighs
• 1 pint grape or cherry tomatoes
• 2 green bell peppers cut into 1 1/2” chunks
• 3/4 large red onion cut into 1 1/2” chunks
• salt and pepper
• olive oil

MARINADE

• 1 cup plain yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 6 garlic cloves, peeled
• 1 inch ginger, peeled roughly chopped
• 1 tablespoon garam masala
• 1 1/2 tsp EACH ground cumin, chili pwdr, smoked paprika
• 1 tsp EACH ground coriander, salt
• 1/2 tsp EACH ground turmeric, cayenne pepper

CILANTRO YOGURT DIP

• 3/4 cup plain yogurt
• 3 tablespoons Reserved marinade in directions
• 2 tablespoons chopped cilantro
• 1 teaspoon honey

INSTRUCTIONS

1. Cut chicken into 1 ½ inch cubes. Add to a large shallow dish or large freezer bag (whatever you are going to marinate in).
2. Add all of the marinade ingredients to your blender and process until smooth. Add 3 tablespoons marinade to a medium bowl followed by all the Cilantro Yogurt Dip ingredients. Mix to combine, cover and refrigerate.
3. Add all remaining Marinade to chicken and toss to coat. Marinate 2-4 hours (no longer).
4. NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
5. When ready to cook, add tomatoes, peppers and onions to a large bowl or 9×13 pan and drizzle with 2 tablespoons olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon pepper and toss to coat.
6. Let excess marinade drip off chicken and thread chicken, peppers, tomatoes and onions onto skewers. Cook kabobs according to directions below.
7. Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.

TO GRILL

1. Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through (chicken registers 165 degrees F).

TO OVEN BROIL

1. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until chicken is cooked through (chicken registers 165 degrees F), about 10- 15 minutes depending on thickness of chicken.

SERVE

1. Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.