Recipe for Grilled Tandoori Chicken

Ingredients                                                                                          

• 1/2 cup whole milk yogurt
• freshly squeezed juice from 1 small lemon
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 1 tbsp sweet paprika
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 - 1 tsp cayenne; to taste
• 2 lbs skinless chicken breasts
• bamboo skewers (soaked in water 30 minutes before grilling)
• 1-2 medium zucchini, cut into 1/4 inch slices
• 1-2 tbsp olive oil
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Cooking Directions

Combine everything except the chicken in a non-reactive bowl. Set aside.

Cut the chicken breasts into 1 1/4 inch cubes. Toss them in the yogurt mixture until they are evenly coated.

Cover with wrap and place in the refrigerator overnight, or up to about 24 hours.

Soak the skewers in water for about 30 minutes before getting ready to grill.

Thread the chicken onto the skewers and grill, turning frequently until they are cooked through and no longer pink in the centre; about 6-10 minutes.

Zucchini was on sale today, so I grabbed a few on impulse. It''s a pretty boring vegetable in my opinion, but grilled it can be rather nice.

Combine the oil with salt, pepper and red pepper flakes. Brush the mixture onto one side of the cut up zucchini.

Place the oiled side down onto the grill and then brush the top side. Flip them over when the undersides begin to brown; about 2-3 minutes per side.