We aren't usually controversial (when we are, we do it with a bang), but after we tasted these Grilled Tandoori Chicken Skewers, we knew we had to take a stand. We would like to challenge the person who first said, "Grilled chicken skewers are a summer food," to a friendly culinary debate.
These skewers, marinated in yogurt spiked with traditional Punjabi seasonings like garam masala and coriander, are just the thing we crave after a chilly day. The fiery spices warm us from the inside-out, and as long as you marinate them the night before, the entire process takes just 10 minutes so you can get to your after-dinner hot chocolate that much faster (might we suggest you save some cayenne for it?). It's not too cold to fire up the grill (yet), and if you don't want to bother just break out a grill pan.
Grilled Tandoori Chicken Skewers
Serves 2
1/2 cup plain yogurt
Juice from 1 lemon
1 onion, chopped
2 to 3 garlic cloves, minced
One 1-inch piece ginger root, peeled and minced
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
3 to 4 boneless and skinless chicken thighs, cut into strips
View the entire recipe (and save and print it) here.
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Photo by James Ransom
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