Tandoori Chicken skewers

This is my favorite way to eat chicken.  It is really, really spicy!  I usually only use half of the tandoori/spice powder.  So unless you love really spicy food only put in 1 tbsp of the tandoori powder/spice.


Tandoori Chicken Make 4 servings

1 ¼ lb chicken cut into 32 chunks
1 ¼ c plain fat-free yogurt (divided)
2 tbsp Tandoori spice
¼ tsp salt
½ c cucumbers, diced
3 tbsp mint leaves, chopped
2 c cooked rice, warm
1 med red onion, cut into 16 wedges
Put chicken, ½ c yogurt and spice mix in a Ziploc bag. Seal bag and turn to mix. Refrigerate for 1-8 hours.
To make sauce, in a small bowl stir remaining ¾ c yogurt, cucumber, mint, and salt until blended. Refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade and thread chicken and onions onto 8 skewers. Coat chicken and onions w/ cooking spray. Grill skewers, tuning often, until chicken is no longer pink in center. Serve skewers on rice w/ sauce.