Tandoori Kebabs

Tandoori Kebabs
Photo by James Carrier


  • 2 cups plain nonfat yogurt
  • 1 pound boned, skinned chicken breast, paneer cheese, or nigari tofu (see notes)
  • 1 pound peeled, cored fresh pineapple
  • 1 red bell pepper (10 oz.)
  • Raita (recipe follows)
  • 1 red onion (6 oz.)
  • 1 tablespoon tandoori masala, purchased or homemade (recipe follows)

1. Line a colander with a double layer of cheesecloth or four layers of paper towels; set colander in a sink or over a large bowl. Empty yogurt into lined colander and let drain about 30 minutes. 2. Meanwhile, rinse, stem, and seed bell pepper; cut into 1-inch squares. Peel onion and cut into 1-i...

View full recipe at My Recipes


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