Tandoori-style Chicken Skewers

Tandoori-style Chicken Skewers
  • 4 servings
  • 0:25 Preparation
  • 0:18 Cooking
  • 2:43 Total Time

Ingredients

Add all
  • 1 lb
    (450 g)

    chicken breast strips

  • tandoori spice mixture:

  • 1/3 cup
    (80 mL)

    cumin seeds

  • 1/3 cup
    (80 mL)

    coriander seeds

  • 1

    cinnamon stick, cut into 3 in. (8 cm) long pieces

  • 1 Tbsp.
    (15 mL)

    whole cloves

  • 1 Tbsp.
    (15 mL)

    ground ginger

  • 1 Tbsp.
    (15 mL)

    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)

    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

  • 1/2 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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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