Tandoori Chicken Skewers

Summertime means BBQ, I’ve been quite lazy and didn’t take many photos of all the glorious BBQ’s at the various Cokar households.  This photo quality isn’t the greatest but I think you will get the point.  They’re chicken breast, bell pepper, and onion skewers.

I prefer to grill on a charcoal grill because of the flavor that the coals impart on the food- however I find gauging the temperature of the flame somewhat difficult so it’s a good idea to get yourself a decent meat thermometer to ensure that the meat is cooked properly.

Ingredients:
2 chicken breasts, cubed
Tandoori powder
juice from 1/2 of a lemon
3 cloves garlic, crushed
1/2 inch piece of ginger root, crushed
2 tbsp oil
1 green bell pepper, cubed
1 yellow bell pepper, cubed
2 onions, cubed

Method:

1.  Marinate chicken in the tandoori powder, lemon juice, oil, ginger and garlic and let sit in marinade for at least 1/2 hour.
2. String the chicken, pepper, and onions onto skewers alternating between the three.
3. Heat the frill to medium high and grill- turning occasionally until cooked through and no longer pink in the center (approx 10 minutes)