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Tandoori Chicken Kebabs
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Spice mix | |
3 tbsp | ground ginger |
3 tbsp | coriander |
1 tbsp | ground cumin |
1 tbsp | paprika |
1 tbsp | pepper |
2 tsp | salt |
1 1/2 tsp | turmeric |
1 1/2 tsp | nutmeg |
1 1/2 tsp | cloves |
1 1/2 tsp | cinnamon |
Tandoori chicken | |
1/3 cup | oil |
2 tsp | grated lime zest |
3 tbsp | lime juice |
2 cloves | garlic minced |
3 tbsp | tandoori spice mix |
3 tbsp | plain yogurt |
1 lb | chicken breast cubed |
4 skewers soaked in water
1. Prepare spice mix together and cover tightly in a glass jar makes 3/4 cup good for 4 months.
2. In a bowl, combine oil, lime rind, lime juice, garlic and 3 tbsp spice mix and yogurt. Add cubed yogurt turn and coat. Cover and refrigerate for 2 hours or up to 1 day.
3. Remove chicken and thread onto skewers. Grill on high heat for 2 min per side. Reduce heat to medium and grill for 10 more min. Rotating every 2 min.
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