Lean Tandoori Chicken Kabobs

Ingredients

• 1 lb raw chicken breasts
• 1 tbsp minced garlic or garlic paste
• 1 tsp fresh ginger
• 3/4 cup 2% Greek yogurt
• 1 tbsp cumin
• 1 tsp coriander
• juice from 1 large lemon
• 1 tsp turmeric
• 1 tsp chili powder
• Himalayan pink salt & pepper to taste
• 1 tsp cayenne
• 1 .5 tbsp smoked paprika
• 1 tsp allspice
• thinly sliced red onion
• cilantro
• NuWave Oven
• Wooden kabob skewers

Instructions

1. 1

   Trim the fat from raw chicken breasts. Then, cut the chicken breasts into long slender pieces to create tenders and set aside.

2. 2

   Mix together all of the ingredients for the tandoori sauce in a large bowl. Season to taste with salt & pepper.

3. 3

   Add the chicken breast tenders and stir with a spatula, ensuring that all of the tenders are covered. Cover the bowl and store in the refrigerator over night in order to let the chicken marinate. At least 8 hours but better at up to 24 hours.

4. 4

   Soak wooden skewers in water for 15 minutes prior to assembling the kabobs in order to keep them from burning when baking in the oven or grilling.

5. 5

   Assemble the kabobs by piercing the chicken tenders length-wise so that 2 tenders can cover about 80% of the skewer.

6. 6

   If you are using the NuWave Oven, simply set the grill 3-inches from the bottom and place the kabobs on the grill. Set the oven to 350F and select “Cook Time” and set the timer to 8 minutes. If you are using a traditional oven, set the oven to 350F. For best results, place the kabobs on a baking rack. If you do not have one, simply place the kabobs on a baking sheet. Bake in the oven for 8-10 minutes.

7. 7

   After 8 minutes, turn the kabobs on the other side and cook for an additional 11 minutes. If you are using a traditional oven, follow the same steps and flip the kabobs after 8-10 minutes.

8. 8

   Remove the kabobs from the NuWave Oven, or traditional oven, and garnish with fresh lemon juice, thinly sliced red onions and freshly chopped cilantro.