Tandoori Tilapia Skewers
An East Indian inspired appetizer for sharing or serving as a main course.
- Yield: 6 1x
Ingredients
Scale
- 12 High Liner Signature Tilapia Fillets, thawed 3 – 4 oz
- ½ L Greek style plain yogurt
- 3 tbsp Tandoori paste
- ½ cup water
Instructions
- Cut each fillet width-wise into 3/4 inch strips.
- Fold each piece in half and spike onto skewer.
- Mix yogurt and tandoori paste, add water if mixture is too thick.
- Place skewers into an insert and pour in Tandoori marinade. Ensure that all skewers are submerged in the marinade.
- To order, season, spray with oil, char on the grill and finish in the oven at 350 F (180 C) for approximately 10 minutes or until done.
- Serve with biryani rice.
Notes
Baked Tandoori Chicken Wings
- Total Time: 40
- Yield: 10–12 1x
Ingredients
Scale
Tandoori Marinade:
- 1/2 cup (125 ml) plain yogurt
- 1 lime, juice and zest
- 1 tbsp (15 ml) garam masala
- 4 cloves garlic, finely minced
- 2 tbsp (30 ml) fresh ginger, minced
- 1 tsp (5 ml) dry ginger powder
- 2 tsp (10 ml) cayenne powder
- 1 tsp (5 ml) ground nutmeg
- 2 tsp (10 ml) fenugreek, toasted
- 1 tbsp (15 ml) salt
Assembly:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed
Instructions
- Tandoori Marinade: In a large bowl combine all ingredients.
- Assembly: Add thawed Plain Steamed Chicken Wings to Tandoori marinade mixture and toss. Cover and place in the refrigerator overnight.
- Preheat Oven to 425°F (220°C). Lay chicken wings on a parchment paper lined baking sheet and bake for 18-20 minutes, turning halfway. Bake until desired colour is achieved.
Notes
