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.
- 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!!