Serving
6
Ingredients
For the tandoori chicken skewers with pineapple
Tips
For a vegetarian option, substitute the chicken with firm tofu or paneer cheese.
Add bell peppers or cherry tomatoes to the skewers for extra color and nutrition.
Serve with a side of cucumber raita for a cooling contrast to the spicy tandoori flavors.
Leftover cooked skewers can be stored in an airtight container in the refrigerator for up to 2 days.
For a lower-carb option, serve the skewers over cauliflower rice instead of basmati rice.
If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
steps
Let’s make it
Step 1
In a large bowl, mix the Tandoori Blend with yogurt, lemon juice, vegetable oil, and salt to create a marinade.
Step 2
Add the chicken cubes to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 3
If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
Step 4
Preheat your grill to medium-high heat or set your oven to broil.
Step 5
Thread the marinated chicken pieces onto skewers, alternating with pineapple chunks and onion wedges.
Step 6
Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the pineapple is slightly charred.
Step 7
If using the oven, place the skewers on a baking sheet lined with foil and broil for 5-7 minutes on each side, or until the chicken is cooked through and lightly charred.
Step 8
While the skewers are cooking, prepare the basmati rice according to package instructions.
Step 9
Serve the tandoori chicken skewers over basmati rice, with a side of mango chutney for dipping.
Step 10
Garnish with fresh cilantro if desired.
