Notes from the Camp Kitchen

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Staff training is upon us full force at camp! Thankfully, the weather has been nice most of the days, so it has me itching to grill. One of my favorite grilled foods is Tandoori Chicken.

Tandoori Chicken 

  • 1 cup Greek yogurt  
  • 1/4 teaspoon cumin  
  • 1/4 teaspoon chilli powder  
  • 1 tablespoon Tandoori paste (or if unavailable, salt and pepper)   
  • 4 chicken breasts, cut into strips  
  • 1/2 cup diced, seeded cucumber
  • 2 tablespoons fresh mint

Mix spices and half of the Greek yogurt. Marinate the chicken strips in the sauce. Assemble skewers of the chicken breasts strips. Let them sit as you get the grill going. Assemble the dipping sauce with the remainder of the yogurt, mint, and cucumber.

 Once the grill is hot and ready to go you can start grilling them up. They should char up nicely on the outside, but be careful not to dry out the chicken. Once they are done you can serve them with rice or any sides you want.



Kai Abrahamson

Camp Vermilion Hospitality Coordinator