Tandoori Chicken Kababs

Makes 4 servings

½ cup fat-free Greek yogurt

1 tablespoon chopped fresh ginger

1 clove garlic, chopped

2 teaspoons garam masala*

1 teaspoon ground coriander 

1 teaspoon ground cumin

¼-½ teaspoon cayenne pepper (depending on how spicy you like it)

1 teaspoon sweet paprika

¼ teaspoon turmeric (optional)

1 teaspoon kosher salt

2 teaspoons lemon juice

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs (about 18 oz), trimmed of fat and cut into 1-inch pieces

Grapeseed or vegetable oil for brushing the grill

Cilantro leaves for garnish
Lemon wedges for garnish

Cucumber Raita:

¾ cup fat free Greek yogurt

½ cup finely diced English cucumber

1 teaspoon ground cumin

2 tablespoons chopped cilantro

1/8 teaspoon kosher salt

To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth. 

Place the chicken in a glass baking dish. 

Pour the marinade on top.

Stir to coat all of the chicken pieces with the marinade.   Marinate the chicken at least 2-3 hours or overnight. 

Heat a grill or grill pan over medium high heat and brush the grill with oil.  Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length).  If using wooden skewers, soak them in cold water for 20 minutes first to prevent burning.  Grill the kabobs about 10 minutes until the meat is cooked through, turning them over halfway through.   Remove them from the grill.

To make the cucumber raita, mix all of the ingredients together in a small bowl.  Chill before serving. 

Serve kabobs with raita and naan or basmati rice, if desired.  Garnish with cilantro leaves and lemon wedges.  

http://www.thefoodiephysician.com/2012/05/cook-once-eat-twice-tandoori-chicken.html