Tandoori Chicken Kebab

I was introduced to Tandoori Chicken Kebab at an Indian wedding, once I tasted it, I was interested in the recipe and how to make it and finally after trying a few different variations this is the one that I ended up liking. Hope you like it too. 1) Depending on what type of skewers that will be used. In the video bamboo skewers were used and were soaked in water for an hour so that the skewers do not burn on the grill. 2) In a mixing bowl, add the chopped cilantro, yogurt, lime juice, garlic, tandoori paste, salt and pepper to taste. Mix together well and set aside. 3) Cube the chicken breast and place the tandoori marinade and the chicken into a non reactive bowl or zip lock bag. Coat all the chicken with the marinade. Refrigerate for 2 to 3 hours or over night. 4) Place one piece of chicken on the skewer and then one slice of onion and continue until done. 5) Preheat the BBQ. Dip a kitchen paper towel in vegetable oil or olive oil and rub the clean BBQ racks so that the chicken will not stick. 6) Place the skewers on the grill and cover with the lid. Cook for 8 to 10 minutes, then flip over and cook for another 4 to 5 minutes or until the chicken is fully cooked. 7) Serve with a bed of rice and garnish with cilantro leaves.

I have already done the searching and comparing. Here is a good deal on Bamboo skewers. By purchasing through me you are supporting and encouraging. I appreciate and all the support I've been receiving and thanks for all the positive comments.
  1. 1 Pound Chicken Breast, Cubed
  2. 1/2 White Onion, quartered
  3. 2 Tablespoon Cilantro , Chopped
  4. 2 Tablespoon Plain Yogurt
  5. 1 Tablespoon Lime Juice
  6. 1 Garlic Clove, Crushed
  7. 2 Tablespoon Tandoori Paste
  8. Salt to taste
  9. Black Pepper to taste
  10. Cilantro Leaves to Garnish