Tandoori Chicken Kebabs
The recipe Tandoori Chicken Kebabs is ready in about 8 hours and 20 minutes and is definitely a spectacular gluten free option for lovers of Indian food. For $2.05 per serving, you get a main course that serves 3. One serving contains 223 calories, 34g of protein, and 6g of fat. If you have cayenne pepper, chicken breasts, yogurt, and a few other ingredients on hand, you can make it. This recipe from Budget Bytes has 625 fans. Overall, this recipe earns a pretty good spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Tandoori Chicken Kebabs, Tandoori Chicken Kebabs, and Tandoori Kebabs.
Servings: 3
Preparation duration: 480 minutes
Cooking duration: 20 minutes
Ingredients:
¼ tsp cayenne pepper $0.02
2 large chicken breasts $2.48
1 Tbsp garam masala $0.15
2 cloves garlic $0.14
2 inches fresh ginger $0.31
1 lemon, juiced $0.32
½ yellow onion $0.16
½ tsp paprika $0.05
½ tsp salt $0.02
½ tsp turmeric $0.05
½ cup plain yogurt $0.25
Equipment:
skewers
grill
Cooking instruction summary:
Trim the fat from the chicken and slice into thin strips. Place the chicken strips in a large freezer bag or glass dish for it to to hold the marinade.Finely dice the onion and garlic and peel and grate the ginger. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well. Place in the refrigerator to marinate at least four hours or over night.After marinating, place the chicken strips on skewers and grill (I put two chicken strips per skewer). If using a George Foreman grill, preheat the grill for five minutes. Place the kebabs on the grill and cook for three minutes. Flip the kebabs and cook for three minutes more to achieve grill marks on both sides.
Step by step:
1. Trim the fat from the chicken and slice into thin strips.
2. Place the chicken strips in a large freezer bag or glass dish for it to to hold the marinade.Finely dice the onion and garlic and peel and grate the ginger.
3. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well.
4. Place in the refrigerator to marinate at least four hours or over night.After marinating, place the chicken strips on skewers and grill (I put two chicken strips per skewer). If using a George Foreman grill, preheat the grill for five minutes.
5. Place the kebabs on the grill and cook for three minutes. Flip the kebabs and cook for three minutes more to achieve grill marks on both sides.
Nutrition Information:
covered percent of daily need
