Tandoori Chicken Skewers with Cucumber Raita

Posted by Stephanie Meyer on Mar 24, 2010 at 6:13pm

Spring has sprung in Minnesota, at least for this week, lalalaaaa! Birds are singing, I’m singing, I’m grilling, birds are grilling, the sun is shining, and all is right in the world.

 

 

 

 

 

 

 

 

 

 

 

 

 

The heat feels good, everywhere, even on my tongue. I cranked it up tonight, in honor of Spring, with these easy tandoori chicken skewers. Chicken bathed in a spicy yogurt marinade becomes both incredibly tender and seriously flavorful. A crunchy-fiery salad of chopped apples, radishes, jalapeƱos, spinach, and scallions, finished with nothing more than a squirt of lemon and sprinkle of salt, adds texture and heat (your favorite chutney could serve the same purpose quite nicely). A salty-sweet cucumber-mint raita and hot-off-the-grill naan make it a flavor-explosion of a meal.

A perfect Spring dinner, you’ll see. It even looks like sunshine, right?

Tandoori Chicken Skewers
Adapted from Cuisine at Home Magazine, August 2007
Serves 4

Stephanie’s note: if you’re pressed for time, skip the skewers and marinate and grill whole chicken breasts or turkey tenderloin (add grilling time as necessary). Slice thinly to serve.

1/2 c. plain Greek yogurt
1 Tbsp. fresh lemon juice
2 tsp. each of brown sugar and curry powder
2 tsp. minced garlic
2 tsp. minced fresh ginger
1 tsp. salt
1/2 tsp. cayenne
1 1/2 lbs. boneless, skinless chicken breasts or turkey tenderloin, cut into 1-inch pieces

Combine yogurt, lemon juice, sugar, spices, garlic, ginger, salt, and cayenne in a large bowl. Add chicken, coat in the yogurt mixture, then cover and refrigerate for 20 minutes (or up to 24 hours).

Thread chicken loosely on skewers.

Preheat grill to high; when hot, oil it well. Grill skewers, covered, for 7 minutes/side, or until cooked through. Serve with cucumber-mint raita (recipe below), salad or chutney, and grilled pita or naan.

Cucumber-Mint Raita
Adapted from Cuisine at Home Magazine, August 2007
Serves 4

1/4 c. plain Greek yogurt
1 Tbsp. minced fresh mint
honey and salt to taste
1 c. cucumber, peeled, seeded, sliced into half moons

In a small bowl, stir together yogurt, mint, and honey and salt to taste. Stir in cucumbers, toss to coat. Chill until ready to serve. (Can be made up to 1 hour in advance; stir before serving.)


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Older Comments

  1. By SML on March 24, 2010 at 6:28PM

    I admit I'm a bit addicted to that raita, I make it all the time on its own. Thank you, thank you!

  2. By Maria Lichty on March 24, 2010 at 6:24PM

    I can't wait to make the cucumber raita! Fabulous meal my friend!