Tandoori Chicken Kebabs

Ingredients

• 2 large chicken breasts
• 1/2 cup plain yogurt
• 1 medium lemon, juiced
• 2 cloves garlic
• 1/2 medium yellow onion
• 2 inches fresh ginger
• 1/2 tsp salt
• 1 Tbsp garam masala
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric

Directions

1. Cut away any fat from the chicken, then slice the meat into thin strips. Move the strips into a glass dish or a large freezer bag with enough room for the marinade. Dice the onion and garlic finely, then peel the ginger and grate it. Add the onion, garlic, ginger, and all remaining ingredients to the chicken. Seal the bag or cover the dish, then work everything together until the chicken is well coated. Refrigerate for at least 4 hours or overnight.
2. Once the chicken has marinated, thread the strips onto skewers and grill them. I use 2 chicken strips on each skewer. For a George Foreman grill, warm it up for 5 minutes first. Add the kebabs and cook for 3 minutes, then turn them over and cook for another 3 minutes so both sides get grill marks.