Tandoori Grilled Chicken Kabobs
Up your grilling game with these flavorful Tandoori Grilled Chicken Kabobs. Serve them up with grilled naan bread and yogurt for an amazing meal!
Servings: 6 kabobs
Calories: 187.7kcal
Ingredients
- 1 ½ cups plain nonfat Greek yogurt
- 1 ½ tablespoons lemon juice fresh
- ¼ cup mild curry paste (I use Patak's)
- ¾ teaspoons kosher salt divided
- ½ teaspoon garlic powder
- 2 ¼ pounds boneless, skinless chicken thighs trimmed & cut into 1 ½-inch pieces
- ¼ red onion rings separated & cut into 1 ½-inch pieces
- 1 red bell pepper cut into 1 ½-inch pieces
- 1 teaspoon olive oil
- ½ teaspoon ground pepper
Instructions
- In a large bowl, stir together the yogurt, lemon juice, curry paste, ½ teaspoon salt and garlic powder. Add the chicken pieces and stir to coat. Cover and marinate in the fridge for at least 1 hour and up to 8 hours.
- If using wooden skewers, soak in warm water for at least 30 minutes.
- Preheat the grill to medium-high heat. Lightly brush the grill with canola oil.
- Place the onion and red bell pepper pieces in a medium bowl. Toss with olive oil, ¼ teaspoon salt and pepper.
- Thread the chicken (shake off and discard excess marinade), onion and red bell pepper pieces onto 6 skewers.
- Grill until the chicken is cooked through, about 12 minutes, turning halfway through cooking. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (Points+)
Nutrition
Serving: 1kabob | Calories: 187.7kcal | Carbohydrates: 4.4g | Protein: 26.2g | Fat: 6.8g | Saturated Fat: 1.3g | Cholesterol: 96.7mg | Sodium: 271.4mg | Fiber: 1.1g | Sugar: 1.8g