Course: Entree
Cuisine: Middle Eastern
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 8
Calories: 356 kcal
INGREDIENTS
TANDOORI CHICKEN
- 3/4 cup plain Greek yogurt
- 2 Tablespoons olive oil
- Juice from 1/2 a lemon
- 1 tablespoon finely minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 tablespoon paprika (your choice hot sweet or smoked)
- 1 teaspoon ground cumin lightly toasted
- 1 teaspoon ground coriander lightly toasted
- 1/2 teaspoon sea salt
- 1 pound chicken tenderloins or boneless breasts or thighs cut into strips
SWEET AND SPICY SHRIMP
- 1 lb . 16/20 shrimp peeled and deviened wild caught gulf shrimp
- 1/2 Tablespoon minced garlic
- 2 Tablespoons chili sauce
- 1 Tablespoon Soy Sauce
- 2 Tablespoon crushed pineapple
- 2 Tablespoons honey
- Juice from one lime
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- chopped cilantro for garnish
- 1 cup fresh pineapple peach or mango cubes
- 1 cup red onion chunks
- 1 cup bell pepper chunks
MOROCCAN VEGETABLE SKEWERS
- 2 zucchini sliced into wheels, green or yellow
- 1 pint grape tomatoes
- 1 large sweet onion sliced and separated into 1″
- 1 lb button mushrooms
- 6 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 3 cloves garlic
- 1/4 teaspoon curry
- ¼ teaspoon ground cumin
- 1 teaspoon paprika
- ⅛ teaspoon light chili powder
- ½ Tablespoon sea salt
- ½ tsp ground black pepper
- ½ bunch fresh parsley finely chopped
- ½ bunch fresh cilantro finely chopped
INSTRUCTIONS
TANDOORI CHICKEN
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Mix all of the ingredients (except for the chicken) and place in a gallon size freezer bag
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Add the chicken to the bag and marinate in the fridge for 1-2 hours or overnight if possible.
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Remove the bag of chicken from the fridge and allow to come to room temperature.
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Remove the chicken from the marinade and place on a skewer.
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Grill chicken until cooked, about 5 minutes per side.
SWEET AND SPICY SHRIMP
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Place peeled and deveined shrimp in a large Ziploc freezer bag.
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Combine garlic, ginger, chili paste, soy sauce, pineapple, honey, lime juice, salt, and oil in a large bowl. Whisk thoroughly.
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Set aside half of the marinade and add the mixture over shrimp and refrigerate for two hours.
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Do not marinate too long it will begin to cook the shrimp.
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Place shrimp on skewer alternating with fruit, pepper, and onion
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Brush with remaining marinade and place on lightly oiled grill and cook for about 3-5 minutes per side
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sprinkle with chopped cilantro and serve on a bed of rice
MOROCCAN VEGETABLE SKEWERS
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Place all the ingredients into the food processor (except herbs and veggies) Pulse 6-8 times to ensure garlic is minced.
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Place cut veggies into large ziplock freezer bag
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Add chopped parsley and cilantro to mixture and pour into bag, completely coating veggies.
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Seal bag and refrigerate for at least 4 hours
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Remove bag from fridge and place veggies on skewers alternating for color.
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Grill over a medium heat for 12-15 minutes turning as needed.
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Serve over rice or grains and enjoy!
RECIPE NOTES
Tips for Grilling Skewers-
1. Soak wood skewers for at least an hour before using so they don’t burn as easily
2. Put a light coating of oil onto grill grates to keep skewers from sticking
3. Sometimes indirect heat is a great way to make sure your skewers don’t burn. After getting some color on the skewers move to indirect heat to finish cooking.