Tandoori Chicken Skewers

This recipe is adapted from Mark Bittman’s 101 simple appetizers that was published December 19, 2007. My copy of these 101 ideas is yellowed and stained. I’m keeping for posterity. Luckily the NYTimes makes all their content available for free and you can see all 101 here. The inspiration was #46 – you can clearly see the differences.

Chicken Tandoori Skewers

1 large container Face (FAH-yeh) greek yogurt, full fat
1 inch fresh ginger (peel with a spoon) and mince to make 1 tablespoon
1 small shallot, minced
5 cloves garlic, minced
zest of 1 lime, minced
juice of that same lime
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp paprika
Salt to taste (about a tablespoon)

3 lbs boneless, skinless chicken thighs* cleaned and cut into bite-sized chunks

In a large bowl, mix together all the ingredients but the chicken. Taste for saltiness. It should be pretty salty. Add the chicken chunks and mix to coat evenly with yogurt mixture. Refrigerate at least  8 hours, better if overnight.

Soak wooden skewers fully submerged in water for an hour, or use metal ones. Skewer the chicken so that the pieces are snug, but not overly compacted on the skewer.

Grill over medium heat (ideally charcoal) turning as they brown until done – about 15 minutes, or until cooked through, depending on the thickness of your thighs.

*Thighs are key here. Don’t use breasts. The flavor is deeper and richer, they stand up to the heat better and they are cheaper than breasts, which, at best just taste like chicken. Dry, burn-y chicken. Clean your thighs well, remove the yellow fat and on eating, you won’t notice any difference except that they are so much more delicious!

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