Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 pint grape or cherry tomatoes
  • 2 green bell peppers (cut into 1 1/2” chunks)
  • 3/4 large red onion (cut into 1 1/2” chunks)
  • salt and pepper
  • olive oil
  • 1 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 6 garlic cloves, peeled
  • 1 inch ginger, peeled (roughly chopped)
  • 1 tablespoon garam masala
  • 1 1/2 tsp EACH ground cumin, chili pwdr, smoked paprika
  • 1 tsp EACH ground coriander, salt
  • 1/2 tsp EACH ground turmeric, cayenne pepper
  • 3/4 cup plain yogurt
  • 3 tablespoons Reserved marinade (in directions)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon honey

Instruction

  • Cut chicken into 1 ½ inch cubes. Add to a large shallow dish or large freezer bag (whatever you are going to marinate in).
  • Add all of the marinade ingredients to your blender and process until smooth. Add 3 tablespoons marinade to a medium bowl followed by all the Cilantro Yogurt Dip ingredients. Mix to combine, cover and refrigerate.
  • Add all remaining Marinade to chicken and toss to coat. Marinate 2-4 hours (no longer).
  • NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
  • When ready to cook, add tomatoes, peppers and onions to a large bowl or 9x13 pan and drizzle with 2 tablespoons olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat.
  • Let excess marinade drip off chicken and thread chicken, peppers, tomatoes and onions onto skewers. Cook kabobs according to directions below.
  • Serve kabobs with Cilantro Yogurt Dip and naan and rice if desired. Serve with additional lemon and cilantro to taste.