Last-minute guests? Don’t fret. These skewers taste amazing and require minimal work. Tandoori paste is available at most grocery stores, but in a pinch an Indian paste can be used. The skewers are excellent with basmati rice as well.
Grilled Tandoori Chicken
50 ml (1/4 cup) plain yogurt
20 ml (4 tsp) bottled tandoori paste
1 lemon
500 g (1 lb) boneless, skinless chicken breasts or thighs
3 firm but ripe peaches or nectarines
5 ml (1 tsp) olive oil
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45 ml (3 tbsp) finely chopped fresh coriander, divided
Salt, to taste
4 small naan bread (homemade or store bought), optional
Raita (homemade or store bought), optional
In a medium bowl, whisk together yogurt with tandoori paste and 15 ml (1 tbsp) lemon juice. Cut chicken into bite-size chunks; add to yogurt mixture and stir. Refrigerate, stirring occasionally, for 30 minutes or covered overnight.
Cut each unpeeled peach into 4 wedges. In a bowl, toss together peaches, 5 ml (1 tsp) lemon juice, oil and 30 ml (2 tbsp) of the coriander.
Thread chicken onto 4 skewers; thread peaches onto 4 skewers. Sprinkle all skewers with salt. Place chicken on greased grill over medium heat; grill, turning occasionally, for 7 minutes. Add peach skewers; grill until juices run clear when chicken is pierced and peaches are warm, 2 to 4 minutes. During last minute of cooking, grill naan, if using.
To serve, top each naan with 1 peach skewer, 1 chicken skewer and dollop of raita, if using. Sprinkle with remaining coriander.
Makes 4 servings.
Tip: To prevent peaches from spinning when grilling, thread skewer through top and bottom of each wedge.
Nutritional information per serving: 183 calories; 28 g protein; 3 g fat; 9 g carbohydrate; 1 g fibre.
Source: Foodland Ontario.
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