Tandoori Chicken Kebabs
Tandoori Chicken Kebabs Preparation
In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.
Halve each chicken thigh lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically.
Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.
TIP: I love this recipe. The yogurt makes the chicken so tender (I leave it in the fridge overnight). And the blend of spices are also very flavorful. This is a very easy recipe to prepare the night before and then grill before dinner. Throw some fresh veggies on the grill, and you've got a great meal.
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