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ALL RECIPES

Tandoori Chicken Skewers

  • Pair with Chardonnay
Primary Ingredients

1 pound boneless, skinless chicken thighs, diced large ☐ ½ cup tandoori spice  

Wood skewers  

2 cups prepared hummus 

1 avocado 

2 tablespoons lemon juice 

1 green apple 

1 cucumber 

1 bunch of chives, thinly sliced 

1 tablespoon preserved lemon 

1 teaspoon Dijon mustard 

¼ cup extra virgin olive oil 

1tablespoon Champagne vinegar  

¼ cup slivered almonds, toasted

Primary Technique
  1. Dice chicken thighs into large pieces, lightly oil, and season generously with salt and tandoori spice. Skewer 4-5 pieces of chicken on each skewer. Grill on medium heat, rotate every 2 minutes until cooked through. Keep warm.  
  2. Place avocado pulp into a food processor and add lemon juice, salt, and white pepper, to taste. Purée until smooth, then add hummus and blend until combined. Adjust seasoning as needed.  
  3. On a mandolin, using the teeth blade, shave the green apple and cucumber into a bowl, combine with salt, white pepper, extra virgin olive oil, Dijon mustard, lemon juice, and chives.    
  4. Place a generous spoonful of the hummus on a small plate, place two chicken skewers on top of the hummus. Add a salad on top of the skewers and garnish with toasted almonds. Enjoy!
chicken skewers
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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