Tandoori Chicken Kabobs - Chicagoland Sportbikes
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post #1 of 6 (permalink) Old 09-28-2009, 09:01 AM Thread Starter
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Tandoori Chicken Kabobs

Oh, how I wish I had leftovers from last night, but my friends left nothing uneaten This turned out soooo good, yogurt marinade is incredible. I found the Indian spice pack at Woodman's but I bet most specialty grocers should have something similar.

Ingredients
3-4 large skinless boneless chicken breasts
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 sweet onions
1 cup basmati rice

Chicken Marinade
1 Package Shan Tandoori Chicken BBQ Mix
1 1/2 cups unsweetened plain yogurt
1/2 cup butter
4 lemons

Vegetable Marinade
1/4 cup olive oil
1/4 cup white vinegar
1 tablespoon cumin
1 tablespoon cayenne pepper
1 tablespoon ground allspice
1 pinch salt and pepper

Directions
○ Whip yogurt in mixing bowl and mix in fresh squeezed lemon juice, slightly warmed butter, and Tandoori spice mix.
○ Cube chicken breast and mix into marinade. Let sit overnight.

○ Mix olive oil and spices in another mixing bowl.
○ Cut up peppers and onions and add to marinade, letting sit for a couple hours

○ Skewer, alternating chicken and vegetables.
Grill on medium-high heat for ~15 minutes, rotating a few times. Serve with steamed basmati rice.

Jeff
NESBA #311
'02 GSXR600
'98
Smokin' Joe's F3

Last edited by shadrach; 09-28-2009 at 09:29 AM.
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post #2 of 6 (permalink) Old 09-28-2009, 09:13 AM
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Usually when we make it, we get legs and thighs marinate them using the spices that comes in a box from the indian store. Bake or cook on the grill. I'm not sure how exactly its prepared since my dad usually marinates them.

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post #3 of 6 (permalink) Old 09-28-2009, 09:21 AM
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Thank you for posting bro!

I only go to woodmans 1x a month and its coming up. That store is too huge, so many choices!

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post #4 of 6 (permalink) Old 09-28-2009, 09:21 AM Thread Starter
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Yeah, traditional way is to go with whole pieces of chicken. I eat healthier than most so I usually only cook boneless breasts, just like my Jerk recipe. By cubing the meat for kabobs you increase the surface area of the chicken and it lets the marinade work even better. Another trick is to pierce or cut small slits in the meat to let it penetrate even more.

Jeff
NESBA #311
'02 GSXR600
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post #5 of 6 (permalink) Old 09-28-2009, 09:27 AM Thread Starter
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Quote:
Originally Posted by FiReBReTHa View Post
Thank you for posting bro!

I only go to woodmans 1x a month and its coming up. That store is too huge, so many choices!
If you go to Woodmans check out this stuff (I think it's near all the BBQ sauces, but might be near Soy sauces; store is too big to remember: http://www.dalesseasoning.com/product.asp

It's from 'bama and my GF turned me on to it. Works great for last minute Sunday afternoon grilling. Grab some tenderized steak (I prefer the bargain sirlion tip steaks) from the local butcher and marinate it for no more than 30 minutes, typically 15-20 will do. This stuff is potent. Grill for 5-6 a side on medium-high and you've got a great steak for little time and money.

Jeff
NESBA #311
'02 GSXR600
'98
Smokin' Joe's F3
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post #6 of 6 (permalink) Old 09-28-2009, 10:32 AM
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+1 on the dale's seasoning. got a bottle sitting in the fridge
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