Grilled Tandoori Chicken and Peach Skewers
Last minute guests? These skewers taste amazing and require minimal work. Tandoori paste is available at most grocery stores, but in a pinch any Indian paste can be used. The skewers are excellent with basmati rice as well.
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients:
¼ cup (50 mL) plain yogurt
4 tsp (20 mL) bottled tandoori paste
1 lemon
1 lb (500 g) boneless skinless
Ontario Chicken Breasts or Thighs
3 firm but ripe Ontario Peaches or Nectarines
1 tsp (5 mL) olive oil
3 tbsp (45 mL) finely chopped fresh coriander
Salt
4 small naan bread (optional)
Raita (homemade or store bought), optional
Preparation Instructions
In medium bowl, whisk together yogurt, with tandoori paste and 1 tbsp (15 mL) lemon juice. Cut chicken into bite-size chunks; add to yogurt mixture and stir. Refrigerate, stirring occasionally, for 30 minutes or covered overnight.
Cut unpeeled peaches into 4 wedges each. In bowl, toss together peaches, 1 tsp (5 mL) lemon juice, oil and 2 tbsp (25 mL) of the coriander.
Thread chicken onto 4 skewers; thread peaches onto remaining skewers. Sprinkle both with salt to taste. 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. Sprinkle with remaining coriander.
Tip
To prevent peaches from spinning when grilling, thread skewer through top and bottom of each wedge.
Per Serving
183 calories
28 g protein
3 g fat
9 g carbohydrates
1 g fibre
2600 John Street, Unit 207, Markham, ON L3R 3W3 T: 905.475.5222 F: 905.475.6369
