Ingredients
Scale
- 1 1/2 lb chicken breast, boneless, skinless
- 5 ounces Greek yogurt, plain
- 3 tablespoon extra virgin olive oil
- 2 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Tandoori powder
- 1/2 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 8 bamboo skewers, presoaked in water for 1 hour
- hot lime pickle
- roti
Instructions
- Rinse chicken and pat dry, cut chicken into 2 inch cubes and place in a large bowl. Mix the seasoning blend together.
- Coat chicken cubes in olive oil, yogurt, garlic, lemon juice, and all the spice blend, mix well, cover, refrigerate and marinate for 3 hours or overnight.
- Place 4-5 cubes of chicken on each skewer.
- Heat grill, coat with a little olive oil to prevent chicken from sticking.
- Grill chicken for 7-8 minutes per side, until chicken is no longer pink and juices run clear. Allow chicken to rest for about 5 minutes before serving with hot pickle and roti bread.
- You can grill roti bread for about 3-4 minutes to heat it up.
Nutrition
- Serving Size: 4