Tandoori Ranch Chicken Kebabs #RSC
photo by PalatablePastime
- Ready In:
- 6hrs 10mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Kebabs
- 680.38 g boneless skinless chicken breasts
- 2 various colors bell peppers, cut into chunks
- 1 large fresh lemon, cut into wedges
- 354.88 ml coarsely chopped shallots or 354.88 ml red onions
- wooden skewers, soaked or metal skewer
-
Marinade
- 118.29 ml thick Greek yogurt
- 59.14 ml Hidden Valley® Original Ranch® Dressing
- 29.58 ml fresh lemon juice
- 14.79 ml minced fresh chives
- 4.92 ml curry powder
- 4.92 ml sweet paprika
- 2.46 ml ground cinnamon
- 2.46 ml ground coriander
-
Curry dip (optional for appetizers)
- 118.29 ml thick Greek yogurt
- 9.85 ml fresh lemon juice
- 2.46 ml curry powder
- 2.46 ml Hidden Valley Original Ranch Seasoning Mix
directions
- Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
- Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
- Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
- Refrigerate chicken in marinade at least 6 hours or overnight.
- Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. May use broiler if you like.
- Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com