Tandoori Chicken Kabobs with Cilantro Yogurt Dip

Name: Tandoori Chicken Kabobs with Cilantro Yogurt Dip
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 10 -12 kabobs
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 1 pint Grape or Cherry Tomatoes; 2 green bell peppers; 3/4 large red onion; salt and pepper; olive oil; 1 cup PLAIN yogurt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 6 garlic cloves, peeled; 1 inch ginger, peeled; 1 tablespoon garam masala; 1 1/2 tsp EACH ground cumin, chili pwdr, smoked paprika; 1 tsp EACH ground coriander, salt; 1/2 tsp EACH ground turmeric, cayenne pepper; 3/4 cup PLAIN yogurt; 3 tablespoons reserved marinade; 2 tablespoons chopped cilantro; 1 teaspoon honey

User Reviews

0.0

0 reviews

Unrated

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
10 -12 kabobs
Course
Dinner, Baked Goods
Cuisine
Asian

Tandoori Chicken Kabobs with Cilantro Yogurt Dip

Victor Mills

Report

These EASY Tandoori Chicken Kabobs with creamy, refreshing Cilantro Yogurt Dip are AMAZING! They are wonderfully simple, incomparably juicy, astronomically flavorful, delightfully smokey AND the best part is the marinade does all the work! They are threaded with juicy, bursting tomatoes, crispy bell peppers and punchy red onions for a meal-in-one that might possibly be the most flavorful chicken kabobs you will ever eat. ever.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

Chicken Kabobs

2 pounds boneless skinless chicken breasts or thighs
1 pint Grape or Cherry Tomatoes
2 green bell peppers cut into 1 1/2” chunks
3/4 large red onion cut into 1 1/2” chunks
salt and pepper
olive oil

Marinade

1 cup PLAIN yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
6 garlic cloves, peeled
1 inch ginger, peeled roughly chopped
1 tablespoon garam masala
1 1/2 tsp EACH ground cumin, chili pwdr, smoked paprika
1 tsp EACH ground coriander, salt
1/2 tsp EACH ground turmeric, cayenne pepper

Cilantro Yogurt Dip

3/4 cup PLAIN yogurt
3 tablespoons reserved marinade in directions
2 tablespoons chopped cilantro
1 teaspoon honey

Add to Shopping List

Instructions

Cut chicken into 1 ½ inch cubes. Add to a large shallow dish or large freezer bag (whatever you are going to marinate in).
Add all of the marinade ingredients to your blender and process until smooth. Add 3 tablespoons marinade to a medium bowl followed by all the Cilantro Yogurt Dip ingredients. Mix to combine, cover and refrigerate.
Add all remaining Marinade to chicken and toss to coat. Marinate 2-4 hours (no longer).
NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
When ready to cook, add tomatoes, peppers and onions to a large bowl or 9x13 pan and drizzle with 2 tablespoons olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat.
Let excess marinade drip off chicken and thread chicken, peppers, tomatoes and onions onto skewers. Cook kabobs according to directions below.
Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.

TO GRILL

Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through (chicken registers 165 degrees F).

TO OVEN BROIL

Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until chicken is cooked through (chicken registers 165 degrees F), about 10- 15 minutes depending on thickness of chicken.

Serve

Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.

Notes

I don't consider this chicken overly spicy but just very flavorful. It should be mostly kid friendly as is but you can leave out the cayenne pepper to make it extra safe for the kiddos if desired.