Tandoori Chicken Skewers

By The Canadian Living Test Kitchen

Tested till perfect

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Tandoori Chicken Skewers

Tandoori Chicken Skewers
Photography by David Scott

This recipe makes 35 pieces servings

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Nutritional Info

Per piece: about -
cal 49
pro 9 g
total fat 1 g
sat. fat 0
carb 1 g
fibre 0 g
chol 24 mg
sodium 75 mg
% RDI: -
calcium 1
iron 1
folate 1
  • Portion size: 35

A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment.

Ingredients

    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.

Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

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