Jul 08
Tandoori Chicken KabobsLeave a comment

1-2 lbs. chicken breasts or chicken thighs
4 garlic cloves
1 piece (2 inches) fresh ginger, chopped
2 jalepenos, chopped
1 cup plain yogurt
2 tablespoons fresh lime juice

For the rice:
1 tbsp. olive oil
1 large onion, diced
1 large carrot, shredded
2 minced garlic cloves
1 tbsp. minced fresh ginger
1 cup basmati rice
1 3/4 cups water
3/4 tsp. coarse salt

What you’ll do:
In a blender, puree lime juice, garlic, ginger and jalepenos. Add in yogurt and blend until smooth. Trim and cut chicken breasts or thighs into bite-size pieces. Thread 4 pieces on to 4 long skewers. Arrange skewers in a dish, pour marinade over chicken, and turn to coat. Cover; refrigerate for at least 2 hours or up to overnight, turning periodically. Heat grill to high, lightly oil grates. Place skewers on grill, cover grill; cook, turning occasionally until grill marks appear and chicken is no longer pink, about 8 to 10 minutes.

What you’ll do:
In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is tender, about 15-20 minutes. Add the garlic cloves and ginger; cook 2 minutes. Add rice, stirring to coat. Add in water & salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes. Add a little more water if pan becomes dry.

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