Easy tandoori shrimp skewers made with chili peppers, garlic, and shrimp. Speed up the process to make it extra easy by boiling the potatoes the night before and keeping them in the fridge overnight.
- Large pot
- Large bowl
- Wooden or metal skewers
- 1 lb Little Potatoes
- 1 tsp salt
- 12 large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 red chili peppers, seeds removed and diced
- 1/2 lemon, juiced
- 1 1/4 cups yogurt
- 1/2 tsp ground ginger
- 2 tsp cinnamon
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp paprika
Add potatoes to a large pot and cover with water. Add salt. Bring to a boil for 12 minutes or until potatoes are just tender but still firm.
Cool potatoes in fridge for at least one hour (Tip: make ahead and leave in the fridge overnight.)
Mix together all ingredients except for shrimp and potatoes to make the marinade.
Toss shrimp and potatoes in marinade and let sit in fridge for minimum 30 minutes.
Build skewers and grill for 10 to 15 minutes, until shrimp is cooked through.