Servings: Serves 6
Ingredients
For the Skewers
- 2 lb. chicken tenders (or boneless, skinless breasts cut into 1-inch wide strips)
- ⅓ cup plain whole milk yogurt*
- Juice of ½ lemon
- 2 Tbsp. tomato paste
- 2 tsp. garam masala
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. ground turmeric
- ¼ tsp. ground ginger
- ¼ tsp. ground coriander
- ¼ tsp. chili powder
- ¼ tsp. cayenne (optional)
- 1 tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. avocado oil
For the Sauce
- ¾ cup plain whole milk yogurt*
- Juice of ½ lime
- 1 clove of garlic
- 1 bunch of fresh cilantro, bottom 2-3 inches of stems removed
- ¼ tsp. ground ginger
- ½ tsp. salt
- ⅛ tsp. black pepper
Instructions
- If using wooden skewers, place them in a shallow pan or baking dish filled with water and allow them to soak for at least 30 minutes.
- Place chicken tenders in a glass bowl. Add lemon juice and plain yogurt, stirring to coat.
- Combine remaining ingredients (tomato paste through oil) in a small bowl. Add spice mixture to the yogurt coated chicken and mix well to combine. Allow chicken to marinate for up to 30 minutes in the fridge while you prepare the Cilantro-Lime Dipping Sauce.
- Place all ingredients for the dipping sauce in a blender or food processor. Blend to combine. Taste and add additional salt and pepper, as desired.
- Preheat the grill to medium-high heat (425-450℉).
- Thread chicken onto the skewers then grill for 4-5 minutes per side or until cooked through. Serve with Cilantro-Lime Dipping Sauce.
Notes
* For Dairy-Free: Substitute unsweetened, plain non-dairy yogurt or full-fat canned coconut milk for whole milk yogurt
Nutrition Information
- Serving Size: 1 skewer with 2 Tbsp. sauce
- Calories: 226
- Fat: 7g
- (Sat Fat: 190mg)
- Sodium: 662mg
- Carbohydrate: 8g
- (Fiber: 1g
- Sugar: 3g)
- Protein: 33g