Good Lifestyle

Looking for recipes to do on the grillare notHamburgers and Hot Dogs? You are lucky! This delicious tandoori chicken kebab recipe is about to be your new favorite food to grill. Served with a spicy Cucuated Raita sauce, these tandoori chicken skewers are large alone or served inside a warm pitaine.

Nutrition:238 calories, 3.9 g of fat (0.5 g saturated), 649 mg of sodium, 0.5 g of fibers, 5 g of sugar, 40 g of protein

6 servings

Ingredients

Chicken Tandoori Brochets

18 chicken tendrelles, each cut into 3 pieces
1 cup of yoghurt simple fats (non Greek)
1 lemon juice
1 small onion, finely chopped
6 garlic cloves, finely chopped
1 piece of 3 inch fresh ginger, finely chopped
1 tablespoon. GARAM MASALA
2 tsp. cumin powder
2 tsp. ground coriander
1 C. terrestrial curcuma
1 C. kosher salt
1/2 TSP. Kashmiri Power Powder (or Pepper Cayenne)
18 bamboo sleeves, tempered at least 2 hours or night
Neutral oil like canola for oil grid grids

Raita spicy cucumber

1 large English cucumber (do not peel), grated
1/2 TSP. kosher salt
1 1/2 cups of Greek yogurt at 2% of 1/2
1/2 lemon juice
3 cloves of garlic, finely chopped
1 tablespoon. extra virgin olive oil
1/2 TSP. cumin powder
1/4 TSP. Kashmiri Power Powder (or Pepper Cayenne)
1/4 TSP. sugar

How to do it

1. For the Raita Spicy CucumberMix the grated cucumber in a fine mesh strainer with salt. Let it flow into a bowl 15 minutes. Press the cucumber with your hands to get rid of the more liquid as possible (or tighten to dry in a tea towel). Discard the liquid.
2. Although the cucumber drains, in a medium bowl stirring yogurt, lemon juice, garlic, olive oil, cumin, chili chili powder, sugar and black pepper. . Add drained cucumber to yoghurt mix and refrigerate at least 1 hour or night.
3. When ready to serve, add mint leaves and season with extra salt, if necessary.
4. For tandoori chicken skewers, In a large mixture of bowl yogurt, lemon juice, onion, garlic, ginger, garame masala, cumin, coriander, curcuma, salt and chili powder of Kashmiri. Add chicken pieces in the bowl and let you marinate at least 2 hours or night. Thread 3 pieces of chicken in each skewer and let stand at room temperature for 30 minutes.
5. Preheat the grill to high. When grill grids are very hot, petroleum cleaning grids generously with a paper towel soaked in canola oil and held with pliers.
6. Grill skewers 4 to 5 minutes on each side or until deep golden grill marks appear. Remove from grill and let stand for 2 minutes. Serve with Cumumber Raita spicy.

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