Tandoori chicken skewers

With some naan bread and some nice vegetables this is a great meal and everyone would / could enjoy it. I have some improvements here (since someone told me for Tandoori chicken it needs to be marinated in yoghurt as well, which I obviously didn’t), so I’ll keep at it, and keep improving, but these were already pretty good.

I used regular chicken breasts for the slices of chicken and I used my previously posted tandoori rub to season them.

ingredients :

  • 1,2 kg of chicken breasts (3 double filets)
  • 2 large red onions
  • 2 large red bell peppers
  • tandoori rub
  • 3 or 4 tablespoons of olive oil

First, chop up the breasts in nice chunks and put them in a large bowl.
Then I cut up the peppers and onions in pretty decent pieces (avg 2x2cm)

Now, add the oil to the chicken bowl and mix up well.
After that, start adding the rub and mix well with your bare hands until you see a nice consistent layer of rub on all pieces of chicken. Cover and put in the fridge to marinate for about 1-2 hours.

Now, once marinated, start filling the skewers. I started with 1 piece of chicken, 1 piece of bell pepper, 1 piece of onion, 2 pieces of chicken, 1 bell pepper, 1 onion, and finish of with a piece of chicken. Simple enough, but add your own twist, please. Nothing is set in stone.

Grill them over direct heat and lay indirect for a total of about 10 minutes. Enjoy!!

Tandoori dry rub

I had never done a tandoori chicken on the grill, but if the lady asks, the lady gets (a first try). For the rub, I did the following to make it, and that was good!

  • 0.5 tablespoon of black pepper grains
  • 4 tablespoons of cumin seeds
  • 3 tablespoons of coriander seeds
  • 8 whole cloves (dutch would be ‘kruidnagel’)
  • 5 tablespoons of paprika powder (I used a slightly sweetened one)
  • 0.5 tablespoon of cayenne pepper
  • 0.5 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 0.5 tablespoon of sea salt

Put these dry herbs in a pan (no oil or butter, ofcourse) and heat it up to release all the flavors.

Once nicely warm and smelling A.W.E.S.O.M.E.! (If I may say so myself), I’ve grounded them up to a fine well mixed seasoning.

ready to use. This amount is more than enough for multiple times, but please use at your own discretion. I’m not the boss of your kitchen 😉