Tandoori Marinated Grilled Chicken & Sauce

For marinade: 3 tbsp. tandoori seasoning ¼ cup melted ghee, butter or vegetable oil ¼ cup lemon juice ¼ cup orange juice ¼ cup white wine vinegar For sauce: ½ cup yogurt 2 tsp. tandoori seasoning 1 tsp. sea salt and: 1lb. chicken breast, sliced ½ in. thick metal or bamboo skewers

Notes: Ghee will give the dish the most depth. If using bamboo skewers, soak for at least half an hour to prevent them from burning. Start rice when starting sauce. Directions: Marinade: In a gallon size zip lock bag or other sealable container, combine all the marinade ingredients. Marinate chicken for 4-12 hours. DO NOT DISCARD MARINADE as you will need it to make the sauce. Chicken: SAVING THE MARINADE, skewer the chicken pieces in an ‘S’ shape, 2-3 per skewer, and set aside. Next, fire up the grill or broiler before starting the sauce. Begin working on the sauce now, and start cooking the chicken about half way through the sauce process. This will ensure the chicken and sauce finish at about the same time. Cook the chicken at high heat and watch carefully, turning 2-3 times to prevent them from burning. Sauce: Pour reserved marinade into a pan and stir over medium high heat. Stir until the marinade thickens to the point where it coats the back of a wooden spoon. Immediately turn heat to low and stir in yogurt, salt and tandoori seasoning. Cover and simmer for 7-10 minutes, stirring occasionally. Serving Suggestions: Over rice topped with cilantro. For a fresh, summery flavor, top dish with diced tomatoes and/or cucumbers. Recipe Summary: Servings: 4 Total time: 45 minutes Thanks to: Mike Johnston, Savory Spice Shop Owner

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