PHILADELPHIA Brick Cream Cheese and tandoori paste are combined together to make a quick marinade for these broiled Tandoori Chicken Kabobs. Served with hot cooked basmati rice and naan bread, these chicken kabobs make a great restaurant-inspired weeknight meal.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
Mix cream cheese and tandoori paste in medium bowl. Add chicken; stir to evenly coat. Refrigerate 30 min. to marinate.
Heat broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan sprayed with cooking spray.
Broil, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.
Kraft Kitchen Tips!
Serve over hot cooked rice pilaf, with a tossed green salad on the side.
If using wooden skewers, soak them in water for 30 min. before using as directed. This will help prevent the skewers from burning on the barbecue.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3.5 g
Cholesterol 80 mg
Sodium 290 mg
Carbohydrate 2 g
Fibre 1 g
Sugars 1 g
Protein 27 g
Makes 4 servings, 1 kabob (90 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.