I was a lucky recipient of spices from the beautiful Sonal, of Simply Vegetarian 777, after the ringing of the new year. Thank you, so much, Sonal! Your gift has enabled me to awaken my creative side in the kitchen and my taste buds to a whole new world of flavors. ❤
I received the most aromatic envelope of deliciousness! I knew as soon as I opened the contents that this little family of ours was in for a special treat… or two!
For days, I thought about what I could prepare… I didn’t want my haste to make waste of the “fruits” of Sonal’s labors! What I made HAD to be good… in fact, it had to be great! And, so far, I’ve yielded two great AND delicious new recipes incorporating these spices.
Today, I’m sharing the recipe I made using Sonal’s Tandoori Spice Mix. I added the spices to a yogurt marinade for boneless, skinless chicken thighs. Oh my goodness…the flavor…everyone in my house absolutely loved this chicken.
I cooked the chicken on skewers and utilized a panini press (with grill plates) to cook them to perfection (no turning of the skewers was required when cooking from the top and bottom). I also used a bit of the spices in my rice pilaf dish to heighten it’s flavors as well. A good, very good, decision!
At meal time, I had pita bread available to make sandwiches. A quick removal of the chicken from the skewers yielded a great sandwich… we topped them off with assorted add-ins… chopped spinach, sliced tomatoes and tzatziki sauce (for Travis).
Can you see the beautiful hue the spices gave the chicken? Now imagine the flavor…. gotcha… didn’t I? Let me just say, it tasted better than it looks! In the very near future, Sonal will begin mass production of her various spices so everyone can sample their deliciousness… as I already told Sonal, mine will be one of the first orders she receives. Thank you again, Sonal, for the delicious preview sample!
Chicken Tandoori Kebabs
Tandoori Spice Marinade Ingredients:
1/2 cup plain, Greek yogurt
2 Tablespoons Ginger-Garlic Paste
2 teaspoons Tandoori Spice Mix (optional: additional available for seasoning on the plate)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless/skinless chicken thighs [about 1½ pounds], cut into large, bite-sized chunks
Mix of the above ingredients (up to the chicken) in a medium size bowl; it will resemble a thick paste. Add the chicken; toss well, taking care to ensure all of the chicken is coated in the marinade. Cover and refrigerate a minimum of 1 hour for best flavor.
Pre-heat a grill, grill-pan or panini press (with grill plates). While your pan/grill is heating, skewer the meat. Don’t overcrowd the skewers… spacing the meat a bit will aid in even, thorough cooking.
Spray pan/grill lightly with cooking spray and cook until well done. Times will vary depending upon method used. I prepared mine (panini press on “grill” setting, high heat) in less than 15 minutes. If using an outdoor grill, I recommend in-direct heat to prevent “flare-ups”.
Note: I suggest having a bit of the spice available table side. I found the chicken had a perfect level of spicy heat for my taste buds. Glenn, on the other hand, added a pinch or two of additional seasoning to heighten the “heat” level of his serving… the spicier the better for that man!