Tandoori Chicken Kabobs

Serve these Middle Eastern inspired kabobs with Jasmine rice, mango and/or cilantro chutney, and warm naan or pita bread.

Hands-on Time: 30 min. | Total Time: 2 hours 30 min. | Serves: 4 | Difficulty: Easy

  • 1 cup plain yogurt
  • 2 Tbsp. lemon juice
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, grated
  • 2 tsp. sweet paprika
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • 1 lb. boneless skinless chicken breasts, cut in 1½” cubes
  • 1 Tbsp. extra virgin olive oil
  • 8 green onions, white and light green parts cut in 1½” pieces
  • 8 (12”) metal skewers
  1. In medium glass bowl, mix all ingredients except chicken, oil and onion. Place chicken in large resealable plastic storage bag and add oil; knead bag to coat chicken in oil. Pour in yogurt mixture; seal bag and knead to cover all of chicken with mixture.
  2. Refrigerate 2 hours to overnight. Thread chicken cubes alternately with green onion pieces on skewers.
  3. Heat gas or charcoal grill to medium heat. Place skewers on grill. Cook 3 -4 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165°F.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 230, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 380mg (16% DV), Carbohydrates 7g (2% DV), Dietary Fiber 1g (4% DV), Sugars 4g, Protein 32g, Vitamin A 35%, Vitamin C 10%, Calcium 10%, Iron 6%

View Party Plan: Make Your Memorial Day Weekend Sizzle!