Tandoori Chicken Kabob

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For some reason, this recipe turned out way better than I expected, and this chicken just kind of disappeared. Fast.

1 tablespoon olive oil

2 yellow onions, diced

3 cloves sliced garlic

1/2 teaspoon ground cardamom

1/2 teaspoon cayenne pepper

1/3 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon ground mace

1/8 teaspoon dry mustard

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground black pepper

1 teaspoon sea salt

1/2 cup water

1/4 can coconut milk

1 lemon, juiced

1 lime, juiced

2 pounds boneless, skinless chicken breasts or thighs

Juice lemon and lime, put into plastic ziploc bag with diced chicken. Put into the fridge to marinate for an hour or so.

Heat up the oil and saute the onions and garlic on med high for 5 minutes. Add water and all of the seasonings, cover and cook until the onions are opaque.

Remove from heat and add onion mixture to a food processor. Add coconut milk to the mixture and pulse a few times until the onions are minced.

Add everything in the food processor to the ziploc bag with the chicken and lemon/lime mixture, and put it back in the fridge for at least an hour. (The longer the better.)

Soak some wooden skewers for a couple of hours, and put the veggies on with the chicken. Grill on medium heat until the chicken is done. Serve with onions, tomatoes, rice, and mint.

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