Gluten Free, Dairy Free (optional), Nut free
I love the punch of flavour this meal delivers for such little effort. It’s the perfect dinner for the BBQ season (though I BBQ year round) and would also make a great party appetizer on mini skewers. (And I’m laughing at myself as I just caught that I’d written up above ‘vegan’…whoops!)
tandoori chicken skewers
Mix together:
• crushed garlic clove
• good tbsp grated ginger
• 1/2 tsp salt
Add:
• 1/3c plain yog (use coconut yog for dairy free)
• 2 tbsp avocado oil (good for high temps)
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/2 tsp dry mustard,
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 1/4 tsp cayenne (optional)
• 1/4 tsp nutmeg (optional)
• pepper (optional)
(I’m just realizing I may have left the latter 2 spices out by accident tonight, though it was still amazing – everyone loved it.)
Marinate for at least 2-4 hours or even better, overnight for 24 hours:
• 4 chicken breasts, boneless/skinless, cut lengthwise
• 4 chicken breasts, boneless/skinless, cut lengthwise
Grill on med heat for approx 7 min (depends how thick your chicken is). Enjoy!
