You'll have to forgive me for the bad picture. However, that doesn't excuse you from not trying out this recipe. This marinade is made with non-fat plain yogurt. The yogurt tenderizes the meat and the spices used give it such great flavor. It is a great marinade for summer because it goes so well with a quick couscous salad or rice and a grilled vegetable. I also like to serve some of the reserved marinade spread over grilled flat bread. It is full of all the wonderful Indian spices I like...I LOVE Indian food! I served this chicken and shrimp dish with a salad made from couscous, raisons, garbonzo beans, and cilantro with fresh lemon squeezed over it and seasoned with salt and pepper. I also served grilled veggies and flat bread.
Tandori Chicken and Shrimp
1 1/2 cups plain low-fat yogurt
2 tsp. garam masala
1 tsp. curry powder
2 cloves garlic minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 ponds boneless, skinless chicken breast, cut into chunks
12 large shrimp
Combine all the marinade ingredients. Add meat and marinade for at least 30 minutes. Thread meat on skewers and grill until chicken is no longer pink in the middle.
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