I hope you all had an awesome 4th of July! I had every intention of posting these incredible Tandoori Chicken Kabobs with Cilantro Yogurt Dip plus the best Spice Rubbed Steak with Herb Butter (coming soon) all before the 4th and was giddy at the thought of you feasting on them with your family and friends but sometimes life doesn’t go as planned. Instead, I have been in the hospital for over a week with pneumonia with almost constant fevers for over 6 days (finally turned the corner yesterday). Or in other words, a smelly, nauseous, hot and cold, pathetic limp noodle. Typically, when I’m hospitalized with pneumonia (due to being immuno-suppressed due to having a lung transplant because of cystic fibrosis), I feel better almost right away and can go home a couple days later to continue IV antibiotics myself. But after almost 18 years of post-transplant pneumonias, my body isn’t responding as quickly to the now one IV antibiotic I still show sensitivities to. I’m not going to lie. Its kind of scary. With less than 50% of lung transplant patients surviving over 10 years, I have always known every single day is precious but this in-your-face wake up call has me rethinking everything. I just don’t know how much time I have. None of us really do. So if you see fewer posts from me a month its because I’m taking more time to cuddle with my sweet husband, more time to snuggle my fur baby, more time saying yes to friends, more time to playing outdoors, more time traveling, simply more time truly living. And of course, a huge part of living is food, and I love sharing that part with you, but I never want my work to be at the expense of memories. Memories that will have to last a lifetime, or in my case, outlast my lifetime. So here’s to making them count! So for a non-smooth transition, let’s talk these Tandoori Chicken Kabobs! Patrick isn’t often home when I finish a recipe because I shoot during the day, but he was home for these Tandoori Chicken Kabobs, and we both made the ravenous memory together of devouring these otherwordly Chicken Kabobs. You have probably seen iconic Tandoori Chicken on the menu of every Indian restaurant – with good reason – when they are done right, they are phenomenal! Traditional Tandoori Chicken originated from Pakistan (although commonly thought of as from Indian) and is a flavor packed yogurt and spice marinated chicken cooked in a tandoor which is a cylindircal clay oven. To make Tandoori Chicken at home or for our purposes, these Tandoori Chicken Kabobs, you thankfully don’t need a tandoor oven, just a traditional oven or grill and they are surprisingly simple – just sit back and let the marinade do all the work! Tandoori Chicken Kabobs are also a meal-in-one with no need for extra sides but I like to serve with Lemon Rice and naan. The tenderizing, flavor exploding marinade of yogurt, olive oil, lemon juice, garlic, ginger, and spices just requires 2-4 hours to work its magic. And magic it is. I can’t emphasize enough how wonderfully flavorful this chicken is without being too spicy. After the marinade, all that’s left is to thread and cook your chicken with tomatoes, peppers and onions to create an incomparably juicy, meal-in-one kabob. Just one quick note on the coloring of these Tandoori Chicken Kabobs. If you are looking for the fiery red hue often found at Indian restaurants, you won’t get it unless you use food coloring. Its true Tandoori Chicken gleans some of its red color from fiery red chilies, but the characteristic color cannot be achieved (even admittedly by restaurants) without red food coloring. I didn’t use any dye in mine, but feel free to add a couple drops of red coloring to the chicken marinade if you wish. Wonderfully simple, incomparably juicy, astronomically flavorful, delightfully smokey Tandoori Chicken Kabobs. Definitely a memory maker. xo
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