Yogurt flavors, protects tandoori-inspired chicken kebabs

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Please enter a valid email address Please enter a valid email address SIGN UP I would like to be emailed about offers, events and updates from The Independent. Our weeknight-friendly, tandoori-inspired skewers feature an easy marinade of yogurt, paprika, garam masala, cayenne and a few other aromatics. Tandoori-Inspired Chicken Kebabs https://www.177milkstreet.com/recipes/tandoori-inspired-chicken-kebabs Start to finish: 30 minutes, plus marinating Servings: 4 to 6 1 cup plain whole-milk yogurt OR ¾ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water 4 medium garlic cloves, smashed and peeled 1 medium red OR yellow onion, half roughly chopped, half thinly sliced, reserved separately 1-inch piece fresh ginger, peeled and roughly chopped 2 tablespoons grapeseed or other neutral oil 1 tablespoon sweet paprika 1½ teaspoons garam masala ½ teaspoon cayenne pepper OR ¼ teaspoon ground turmeric OR both Kosher salt and ground black pepper 2 pounds boneless, skinless chicken breasts OR thighs, trimmed and cut into 1½-inch pieces In a blender, combine half the yogurt, the garlic, chopped onion, ginger, oil, paprika, garam masala, cayenne, 1¼ teaspoons salt and 1 teaspoon black pepper. Remove the baking sheet from the oven, flip the skewers and continue to broil until well charred on the second sides and the chicken is just cooked through, 6 to 7 minutes.