TANDOORI CHICKEN KABOBS
Delicious Tandoori Chicken Kabobs on your Pit Barrel® Cooker
Author: Owen Quirk
INGREDIENTS
- 2.5 lbs cubed chicken breast
RUB
- 1 heaping tsp chili powder
- 1 heaping tsp paprika
- 1/2 tsp cayenne pepper
- Juice of 1/2 lemon
MARINADE
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 1/2 tsp chili powder
- 1/2 tsp freshly ground pepper
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 tsp cumin powder
- Juice of 1 lemon
- 4 tbsp olive oil
DIRECTIONS
- Cube the chicken breast.
- Mix rub ingredients in a bowl. Coat chicken cubes and refrigerate while preparing marinade.
- Mix marinade ingredients thoroughly. Add to seasoned chicken and combine well.
- Cover and refrigerate overnight.
- Start your Pit Barrel® Cooker according to lighting instructions.
- Skewer chicken using hanging skewers and cook until internal temperature reaches 165°F.
- Serve with rice and naan bread. Enjoy!