Award Winning Texas Tandoori Chicken Skewers

We won the 2019, 2021, and 2022 Dallas Eggfest competitions with this recipe (or slight variations of this recipe). 

Ingredients:

• 1 lb chicken cubes, chicken tenders, or boneless skinless chicken thighs cut in half lengthwise
• 3 tablespoons Texas Tandoori
• 1.5-2 tablespoons oil (canola, peanut, avocado, or any neutral oil) or ghee
• Salt to taste (optional)

Instructions:

1. Whisk together marinade by mixing Texas Tandoori, 1.5 tablespoons oil/ghee, and salt to taste (optional). The consistency should be of a paste. If it's took thick add in another 1/2 tablespoon of oil/ghee. 
2. Marinade chicken.
3. Skewer the chicken
4. We highly recommend cooking this in a Kamado-style grill (assuming you don't have a tandoor oven at home). Alternatively, grill over medium high heat (400-500F), about 4-5 minutes per side until desired internal temp (160-165F for breast meat, 175-180F for thigh meat).