Ingredients
For the tandoori marinade:
- 1 tablespoon garam masala
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 1 tablespoon ginger, peeled and grated
- 175 g natural yogurt or Skyr
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
For the chicken-vegetable-kebabs:
- 800 g boneless skinless chicken breasts (sustainably sourced), cut into 2,5 cm pieces
- 125 g grape or cherry tomatoes (or more)
- 2 bell peppers, cut into 2,5 cm chunks
- 2 small red onions, quartered
For the yoghurt dip:
- 175 g Greek yogurt or Skyr
- 1 generous handful fresh mint, chopped
- 2-3 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- sea salt and freshly ground pepper to taste
Instructions
- In a medium glass or ceramic bowl, combine the spices. Then add the garlic, ginger, yoghurt, lemon juice and oil. Stir until well combined.
- Add the chicken to the marinade and toss until evenly coated. Cover and transfer to the refrigerator to marinate for at least 1 hour and up to 5 hours.
- Meanwhile, in a small bowl, combine the yoghurt, mint, lemon juice, garlic, cumin, salt and pepper until combined. Cover and refrigerate until ready to use.
- When ready to cook the kebabs, thread the marinated chicken, peppers, onion, tomato onto the skewers. (Note: If using wooden skewers, soak in water for at least 30 minutes).
- Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
- Grill the chicken kebabs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through.
- Serve the tandoori chicken kebabs with yogurt dip. Enjoy!
Nutrition
Notes
- These tandoori chicken kebabs are spicy, without being overly spicy, depending on your tolerance. If you are sensitive to spicy food, then reduce the cayenne pepper accordingly (to either 1/2 or 1/4 teaspoon). If serving for kids, even less.