Tandoori Chicken Skewers with Tzatziki Sauce

Main Dish

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Tandoori Chicken Ingredients:

- Wooden skewers (approx. 10)

- Two (2) lbs. boneless skinless chicken thighs, cut into 2-inch pieces

- Two (2) cups of plain yogurt

- Four (4) garlic cloves, minced

- Two (2) tbsp. fresh ginger, minced

- Two (2) tsp. ground coriander

- Two (2) tsp. smoked paprika

- Two (2) tsp. ground cumin

- 1 1/2 tsp. ground turmeric

- One (1) tsp cayenne pepper

- One (1) tsp ground cloves

- Salt, to taste

- Pepper, to taste

- 1 tbsp. olive oil (for grilling)


Tzatziki Sauce:

- One (1) cup Greek yogurt

- One (1) cucumber, ½ inch cubed

- One (1) tbsp. dill, chopped

- Three (3) garlic cloves, minced

- ¼ juice of a lemon

- One (1) tsp olive oil

- Salt, to taste

- Pepper, to taste


Tandoori Directions:

- Wisk yogurt, garlic, ginger, coriander, smoked paprika, cumin, turmeric, cayenne pepper, cloves, salt and pepper. Put in a zip lock bag.

- Cut chicken thighs into 2-inch pieces. Add to marinade in zip lock bag.

- Squeeze sealed zip lock bag so that the chicken is immersed in marinade. Place in refrigerator for at least 2 ½ hours.

- While waiting, prep your Tzatziki sauce (see instructions below).

- About 10 min, prior to prepping chicken, place wooden skewers in water to prevent from breaking while grilling.

- Once chicken is done marinating, remove from marinate and pierce chicken with wooden skewers (about 3 pieces of chicken, per skewer).

- Place olive oil on cast iron grill (or skillet) and cook chicken over medium-high heat for 4-5 min. on each side. When internal temp reaches 165 F, pull chicken.


Tzatziki Directions:

- Skin the cucumber, slice in half, and take out seeds.  Chop the cucumber and strain.  We place a strainer over a bowl.  Drop in the chopped cucumber, add a little salt and squeeze as much water from the cucumber, as possible.

- Mix Greek yogurt, drained cucumber, dill, garlic, lemon, olive oil, salt and pepper.

- Seal and place in refrigerator to marry.


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