Tandoori Shish Kebabs

Ingredients

Skewers

8-10 (soaked in water if wooden)

Cherry tomatoes

1 cup

Red onion

1, cut into wedges

Bell peppers

2, any color, cut into chunks

Vegetable oil

2 tablespoons

Salt

1 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Tandoori masala

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Lemon juice

2 tablespoons

Plain yogurt

1 cup

Chicken breast

1.5 pounds, cut into 1-inch cubes

Instructions

1. In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, and salt. Whisk together until the marinade is smooth and well-blended.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for enhanced flavor.
3. Preheat your grill to medium-high heat, preparing it for skewering.
4. Once marinated, thread the chicken cubes onto skewers, alternating with cherry tomatoes, bell peppers, and red onion wedges to create a colorful arrangement.
5. Brush the assembled skewers lightly with vegetable oil to prevent sticking while grilling.
6. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is thoroughly cooked and has beautiful char marks.
7. Serve the Tandoori Shish Kebabs hot, accompanied by warm naan bread and a refreshing mint yogurt sauce.