Tandoori Chicken Skewers
A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment.
Servings: 35
Ingredients:
Tandoori Chicken Skewers
Photography by David Scott
| Nutritional Info | |
| Per piece: about | - |
| cal | 49 |
| pro | 9 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 24 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| folate | 1% |
-
3 lb (1.5 kg) boneless skinless chicken or salmon
1/2 cup (125 mL) minced onion
1/2 cup (125 mL) Balkan-style plain yogurt
1/4 cup (50 mL) tandoori curry paste
2 cloves garlic, chopped
Lime wedges
Preparation:
Cut chicken into 1-1/2-inch (4 cm) cubes; place in large bowl.
In separate bowl, blend together onion, yogurt, curry paste and garlic; scrape over chicken and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate chicken for up to 24 hours.)
Thread 2 cubes onto each metal or soaked wooden skewer. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes. Serve with lime.
Additional Information
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Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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