Tandoori Chicken Kebabs

Tandoori chicken kebabs are a beloved Indian dish known for their rich, smoky flavor and tender, marinated chicken. This recipe captures the essence of traditional tandoori cooking without the need for a tandoor oven, making it accessible to home cooks. These kebabs are perfect for grilling and are sure to be a hit at your next barbecue or dinner gathering.

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 3 tablespoons tandoori spice mix
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• Salt to taste
• Metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before use)

Instructions:

1. Marinate the Chicken: In a large mixing bowl, combine the yogurt, tandoori spice mix, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, and a pinch of salt. Mix everything together until you have a smooth and well-blended marinade.
2. Coat the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1-2 hours, or preferably overnight. The longer the marination, the more flavorful your kebabs will be.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C).
4. Thread the Chicken: Thread the marinated chicken pieces onto metal or wooden skewers, leaving a small gap between each piece to ensure even cooking.
5. Grill the Kebabs: Place the chicken skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks. The chicken should have an internal temperature of 165°F (74°C).
6. Serve Hot: Once the chicken is cooked to perfection, remove the skewers from the grill. Let them rest for a few minutes. Serve the tandoori chicken kebabs hot, garnished with a sprinkle of fresh cilantro and a side of cooling yogurt raita.

Note: You can also cook these kebabs in an oven. Preheat your oven to 425°F (220°C) and place the skewers on a baking sheet lined with aluminum foil. Bake for about 20-25 minutes, turning the kebabs halfway through.

Serving Suggestions: Tandoori chicken kebabs are delicious when served with naan or basmati rice. You can also accompany them with a fresh cucumber and yogurt raita to balance the spiciness. Squeeze some extra lemon juice over the kebabs for an added burst of flavor.

Enjoy the smoky, aromatic goodness of homemade tandoori chicken kebabs, a dish that’s both flavorful and satisfying.

Source: eatenjoybyraneem.com

Yield: 6

spicy honey mustard pretzel chicken Recipe

Print

Spicy Honey Mustard Pretzel Chicken is a delightful and flavorful dish that's perfect for any occasion. The combination of spicy mustard, sweet honey, and crunchy pretzels creates a mouthwatering chicken recipe that’s easy to prepare and sure to impress. Let's dive into this delicious recipe!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1/4 cup dijon mustard
• 1/4 cup plain yogurt, sour cream, or olive oil mayo
• 2 tablespoons honey
• 2 pounds boneless chicken tenders
• 2 cups finely crushed salted pretzel twists
• 1 teaspoon each garlic and onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon black pepper
• extra virgin olive oil for brushing
• ranch dressing for serving (optional)
• SPICY HONEY SAUCE
• 1/4 cup honey
• 3 tablespoons salted butter
• 1 teaspoon cayenne pepper using more or less to your taste
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• kosher salt

Instructions

1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt. 

6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I'd add a side of ranch too. Enjoy!