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 pepper freshly ground

• 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

1. Cube up chicken breast.

2. Mix rub ingredients in a separate bowl. Add chicken cubes to bowl with rub and coat. Let sit in the refrigerator while you prepare the marinade.

3. Mix marinade ingredients. Once ingredients are combined, remove the bowl with the seasoned chicken cubes from the refrigerator and add marinade to the bowl.

4. Cover the bowl and place in refrigerator overnight

5. Start your Pit Barrel^® Cooker using our lighting instructions.

6. Skewer chicken with our hanging skewers and cook until the internal temperature of the chicken reaches 165°.

7. Enjoy with rice and naan bread!

RECIPE VIDEO