Indian cuisine is one of the most naturally transcendent foods in the world. To put it short, Indian food is what happened when a number of other highly sought after ethnic varieties combined to create one massive super cuisine. As a featured dish, each bite of Tandoori Chicken is like an explosion of various flavors with all sorts of unique personalities and characteristics. The flavor and texture combinations that you get to enjoy stretch far beyond just savory and spicy. You get subtle hints of ginger, a rush of fresh lemon along with a dash of cilantro. Sure, there’s a laundry list of singular ingredients that go into our Smofried Tandoori Chicken rub but it’s the exact moment when all of the flavors play together when one is immersed in a one of a kind euphoric moment in time!
Green Bell Peppers
Red Bell Peppers
Orange Bell Peppers
Yellow Bell Peppers
Plain Greek Yogurt
Smofried Tandoori Rub
1. Add two full bunches of fresh cilantro to a food processor then pulse blend until the cilantro is coarsely chopped. Add the chopped cilantro to a large mixing bowl.
2. Add two full containers of plain Greek yogurt into the mixing bowl with the cilantro.
3. Slice two lemons in half then squeeze the juice into the bowl with the other ingredients.
4. Add one cup of Smofried Tandoori Chicken Rub with the rest of the ingredients, then stir everything together until it’s all evenly blended.
5. Process 5-10 pounds of chicken breast by removing any skin or bones. Once the chicken breast have been skinned and deboned cut each breast into several two inch portions.
6. Pour the tandoori marinade into a large seal tight container along with the chopped chicken breast.
7. Toss the chicken breast in the tandoori marinade, making sure that all of the surface of the chicken is well covered.
8. Place the container into the refrigerator for at least 24 hours. About 72 hours is ideal for optimum flavor absorption.
9. After the chicken breast have had adequate time to marinade in the Tandoori mixture place several skewers in a tray filled with just enough water to cover the skewers.
10. Begin chopping the bell peppers into one and two inch pieces. Remove the seeds and membrane from the inside of the bell peppers then set aside.
11. Trim the top and bottom portions off of the red onions then quarter the onions and set aside with the bell peppers.
12. Begin each skewer with a quartered piece of red onion. Next add a piece of chicken followed by a piece of bell pepper.
13. Repeat this sequence twice for each skewer until all of the skewers have an even amount of chicken, peppers and onion.
14. Lightly brush the kabobs with EVOO as you place them onto the grill.
15. Grill the tandoori chicken kabobs for about twenty minutes at a high temperature around 600 degrees Fahrenheit.
16. Once the juices begin to run clear from the kabobs they are finished.
17. Serve the Tandoori Chicken Kabobs with basmati rice and naan. ENJOY!