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Tandoori Chicken Kabobs

Gluten-Free
Hailing from India, tandoori chicken is a great go-to meal that’s
quick and easy to prepare. This recipe calls for a homemade
tandoori seasoning, but you can also buy tandoori seasoning from
online specialty gourmet stores, like Penzeys Spices.

Perfect Pairing: Serve these kabobs with grilled zucchini and
steamed brown basmati rice to round out the meal.

1½ cups plain Greek yogurt ¼ teaspoon ground ginger
2 tablespoons lemon juice ¼ teaspoon cayenne pepper
2 teaspoons smoked paprika 3 garlic cloves, minced
½ teaspoon ground cumin 1½ pounds boneless skinless
½ teaspoon ground coriander chicken breasts, cut into
½ teaspoon salt 2-inch cubes
½ teaspoon freshly ground
black pepper
1. In a medium bowl, whisk together the yogurt, lemon juice,
paprika, cumin, coriander, salt, black pepper, ginger, cayenne
pepper, and garlic.
2. Place the chicken in a large zip-top plastic freezer bag; add the
yogurt mixture, turning to coat evenly.
3. Cover and refrigerate for 4 to 8 hours. Remove the chicken from
the marinade, discarding marinade.
4. Preheat the grill to medium-high heat.
5. Thread the chicken onto 8 (12-inch) skewers.
6. Grill the chicken for 6 to 8 minutes, turning occasionally, or
until done.
7. Serve the kabobs on the skewers.

Serves 4. Prep time: 20 minutes. Cooking time: 10 minutes.
Total time: 30 minutes (plus marinating time).

Per serving: Calories: 413 Fat: 16.7g Saturated Fat: 5.8g Protein: 56.8g
Carbohydrates: 5.7g Fiber: 0.6g

230 28 Days of Clean Eating