Tandoori-style Chicken Skewers
| Preparation: | 25 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 18 min |
| Total: | 2 h 43 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1 lb. (450 g) chicken breast strips
- Tandoori spice mixture
- 1/3 cup (80 mL) cumin seeds
- 1/3 cup (80 mL) Irresistible coriander seeds*
- 1 cinnamon stick, cut into 3-in. (8-cm) long pieces
- 1 Tbsp. (15 mL) Irresistible whole cloves*
- 1 Tbsp. (15 mL) Irresistible ground ginger*
- 1 Tbsp. (15 mL) Irresistible ground turmeric*
- 1 Tbsp. (15 mL) ground mace or nutmeg*
- 1 Tbsp. (15 mL) salt
- 1 Tbsp. (15 mL) garlic powder*
- 1 Tbsp. (15 mL) Irresistible Cayenne pepper*
- Marinade
- 4 garlic cloves, minced
- 2 tsp. (10 mL) minced peeled gingerroot
- 2 Tbsp. (30 mL) freshly squeezed lemon or lime juice
- 1 cup (250 mL) plain yogurt
- ½ cup (125 mL) tandoori spice mixture
Preparation
Tandoori spice mixture
Put cumin and coriander seeds, cinnamon and cloves in a dry skillet and toast, shaking the pan, over medium heat for 2 - 3 minutes or until spices release their aroma.
Grind the spices in a spice mill or clean coffee grinder. Add remaining spices and grind into powder.
Marinade
Combine all marinade ingredients.
Add chicken, stirring to coat evenly. Cover and refrigerate for at least 2 hours.
Preheat barbecue to medium-high.
Thread chicken strips on previously soaked wood skewers.
Scrape off and discard excess marinade.
Lay skewers directly on the grill and barbecue approximately 15 minutes with the cover down. Turn once during cooking.
These chicken skewers are delicious with a little peanut sauce spooned over them.
Suggestion
Toasting spices before grinding them enhances their flavour.
Tandoori spice mixture can be made in advance and stored in an airtight container. It will keep up to 1 month at room temperature.
* We recommend Selection and Irresistibles products.
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