Chicken Kebabs

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Here’s what’s cooking in The Nite Lite Kitchen this week. Bon Appetit!   Fran~

Summer is here and its time to grill! This spicy kebab dish uses a tandoori marinade and undergoes a two-stage marinating process. I got this recipe from The World of Kebabs by Anand Prakash. Enjoy.  Tom~

Chicken Kebabs

Marinade~ 1/2 cup yogurt / 2 Tbsp vegetable oil / 1 tsp ground coriander / 1 tsp ground cumin / 1 tsp garlic paste / 1 tsp ginger paste / 1/2 tsp garam masala / 1/2 tsp cayenne pepper / 1/4 tsp turmeric / 1/4 tsp ground nutmeg / 1/8 tsp tandoori orange-red food color

Kebabs~  2 Tbsp lemon juice / 1 tsp salt / 1 lb boneless chicken thighs, cut into 1 1/2-inch pieces / skewers / 1/4 cup of vegetable oil and water mixture for basting

Combine lemon juice and salt in a non-reactive bowl, add chicken pieces and toss well to combine. Marinate in refrigerator for at least 1 hour. / In another non-reactive bowl, combine marinade ingredients thoroughly to obtain a smooth paste. Add chicken, along with any juices, to the paste. Mix well to coat each piece. Cover and marinate in the refrigerator overnight.

Thread about 8-10 chicken pieces onto each skewer. I alternate bell pepper and onion between the chicken. Grill over medium heat, turning frequently and basting with oil and water mixture occasionally for 6-8 minutes. Let cooked chicken skewers rest for 2-3 minutes. / Remove chicken from skewers and serve over a bed of raw sliced onions with lemon wedges.


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