Recipe Of The Week 6/23: Chicken Tikka Kebabs

Yields 4 Servings

Ingredients:

• 1⁄3 cup whole milk greek yogurt, plus more for garnish
• 2 tablespoons tomato paste
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh grated ginger or ginger paste
• 1 teaspoon minced garlic
• 1⁄2 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 1 1⁄2 teaspoons kosher salt
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• Lime wedges, or lemon, for garnish
• Chopped cilantro, for garnish

Directions:

• Add the yogurt, tomato paste, olive oil, garlic, and ginger to a large mixing bowl and whisk until evenly combined. Add all of the spices and the salt to the bowl and whisk to incorporate. Add the chicken to the bowl and stir to coat the chicken evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 1-4 hours.
• Remove the chicken from the fridge. Thread the chicken and the red onion onto metal skewers, with a piece of onion in between each chicken cube.
• To grill, preheat an outdoor grill or indoor grill pan to medium heat and lightly oil the grates. Transfer the kabobs to the grill and cook until the chicken easily releases from the grates and has nice solid grill marks, about 3-4 minutes. Rotate and continue to cook the chicken until evenly charred and the internal temperature reaches 165° F, about 22 to 25 minutes total.
• Garnish the kabobs with chopped cilantro and serve with lime wedges and yogurt.

Meal Plan Check Boxes:

4 Proteins
1 Fat

Nutritional Facts: 1 kabob, Calories: 230 kcal, Carbohydrates: 4 g, Protein: 31.5 g, Fat: 9 g

Adapted From : https://www.skinnytaste.com/chicken-tikka-kebab/#recipe