Tandoori Style Kebabs

An Indian friend shared this flavor-packed kebab with us. The nice thing about it is that it uses spices most of us don’t typically use too often with a combination of fresh ingredients. What do you think? Please let us know.

Serves: 6

Ingredients

• 1 cup low-fat plain yogurt
• 1/2 cup seasoned (red pepper or roasted garlic) rice vinegar
• 1/2 small onion, coarsley chopped
• 1/4 cup coarsley chopped ginger root
• 2 cloves garlic
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground tumeric
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds chicken tenders

Instructions

1. If using wooden skewers, soak them in water for 20 to 30 minutes.
    
2. In a blender jar, combine all ingredients except chicken; cover and blend until mixture is smooth.
    
3. Place chicken in a resealable plastic bag; add marinade, seal, and refrigerate 8 hours or overnight.
    
4. Thread chicken onto skewers; discard marinade.
    
5. Preheat grill to medium-high heat. Grill kebabs 6 to 8 minutes per side, or until no pink remains.

Note

Recipe courtesy of and adapted from Mizkan Americas, Inc.