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Tandoori-style Chicken Skewers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/brochettes-poulet-epices-tandoori-5274.jpg
PT25M
PT18M
PT2H43M
Tandoori spice mixture:Put cumin and coriander seeds, cinnamon and cloves in a dry skillet and toast, shaking the pan, over medium heat for 2 - 3 minutes or until spices release their aroma.Grind the spices in a spice mill or clean coffee grinder. Add remaining spices and grind into powder.Marinade:Combine all marinade ingredients. Add chicken, stirring to coat evenly. Cover and refrigerate for at least 2 hours.Preheat barbecue to medium-high. Thread chicken strips on previously soaked wood skewers.Scrape off and discard excess marinade. Lay skewers directly on the grill and barbecue approximately 15 minutes with the cover down.Turn once during cooking. These chicken skewers are delicious with a little peanut sauce spooned over them.
4
Chef Ian Perreault
3
9
5
1
1 lb (450 g) chicken breast strips
tandoori spice mixture:
1/3 cup (80 mL) cumin seeds
1/3 cup (80 mL) coriander seeds
1 cinnamon stick, cut into 3 in. (8 cm) long pieces
1 Tbsp. (15 mL) whole cloves
1 Tbsp. (15 mL) ground ginger
1 Tbsp. (15 mL) ground turmeric
1 Tbsp. (15 mL) ground mace or nutmeg
1 Tbsp. (15 mL) salt
1 Tbsp. (15 mL) garlic powder
1 Tbsp. (15 mL) cayenne pepper
Marinade
4 garlic cloves, minced
2 tsp. (10 mL) minced peeled gingerroot
2 Tbsp. (30 mL) freshly squeezed lemon or lime juice
1 cup (250 mL) plain yogurt
1/2 cup (125 mL) tandoori spice mixture
Tandoori-style Chicken Skewers
-
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Gluten-free
4
servings
0:25
Preparation
0:18
COOKING
2:43
TOTAL TIME
Ingredients
-
1 lb
(450 g)chicken breast strips
-
tandoori spice mixture:
-
1/3 cup
(80 mL)cumin seeds
-
1/3 cup
(80 mL)coriander seeds
-
1
cinnamon stick, cut into 3 in. (8 cm) long pieces
-
1 Tbsp.
(15 mL)whole cloves
-
1 Tbsp.
(15 mL)ground ginger
-
1 Tbsp.
(15 mL)ground turmeric
-
1 Tbsp.
(15 mL)ground mace or nutmeg
-
1 Tbsp.
(15 mL)salt
-
1 Tbsp.
(15 mL)garlic powder
-
1 Tbsp.
(15 mL)cayenne pepper
-
Marinade
-
4
garlic cloves, minced
-
2 tsp.
(10 mL)minced peeled gingerroot
-
2 Tbsp.
(30 mL)freshly squeezed lemon or lime juice
-
1 cup
(250 mL)plain yogurt
-
1/2 cup
(125 mL)tandoori spice mixture
Preparation
Tandoori spice mixture:
Put cumin and coriander seeds, cinnamon and cloves in a dry skillet and toast, shaking the pan, over medium heat for 2 - 3 minutes or until spices release their aroma.
Grind the spices in a spice mill or clean coffee grinder. Add remaining spices and grind into powder.
Marinade:
Combine all marinade ingredients. Add chicken, stirring to coat evenly. Cover and refrigerate for at least 2 hours.
Preheat barbecue to medium-high. Thread chicken strips on previously soaked wood skewers.
Scrape off and discard excess marinade. Lay skewers directly on the grill and barbecue approximately 15 minutes with the cover down.
Turn once during cooking. These chicken skewers are delicious with a little peanut sauce spooned over them.
Source :
Chef Ian Perreault
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
