Memorial Day Barbecue–Tandoori-ish Chicken Kebabs with Tzatziki Sauce

Fire up the Grill.  Memorial Day Weekend is here and it’s all about grilling.  I wanted to deviate from the traditional burgers and brats so I’m sharing with you a favorite grill recipe from my cookbook “Tonja’s Table: Menus and Recipes for Every Occasion.” I seriously LOVE these Tandoori-ish Chicken Kebabs.  Yogurt is one the the best tenderizers for meats and when you add fresh ginger, garlic, paprika, cumin, and cayenne to the mix you are in for a flavorful treat.  These can be made-ahead and popped on the grill when you are ready to eat.  I love serving them with tomatoes, lettuce, and homemade tzatziki sauce on Naan bread.

Yay–Minnesota summer is finally here.

Tandoori-ish Chicken Kebabs

 

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Author: Tonja Engen

Serves: 6 servings

Ingredients

• 1 cup plain yogurt
• ¼ cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs, cut into 1½-inch cubes
• Naan bread for serving

Instructions

1. In a medium bowl, stir together yogurt, lemon juice, oil, ginger, salt, smoked and hot paprika, garlic, black pepper, cumin, and cayenne pepper.
2. Add the chicken to the spices and stir to coat. Cover and refrigerate and marinate 2-4 hours.
3. Thread chicken tightly onto skewers.
4. Preheat grill for high heat.
5. Brush grate with oil, and place skewers on grill. Grill for 15 to 20 minutes, occasionally turning kabobs to ensure even cooking.
6. Remove Chicken from skewers onto a large platter Add naan to platter and serve.

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