5 from 36 votes
Tandoori Chicken Kebabs
Tandoori Chicken Kebabs feature chicken thighs marinated in a spice blend of yogurt, ginger, garlic, and Indian spices including garam masala, then grilled to develop a smoky char. Accompanied by cooling cucumber raita, these skewers combine spicy, aromatic meat with a refreshing side, making for a balanced and flavorful meal with Indian-inspired flavors.
Prep Time
20 mins
Cook Time
10 mins
Marinating Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
4
Calories:
240 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- ½ cup yogurt plain, regular or Greek
- 1 tablespoon ginger chopped fresh
- 1 clove garlic chopped
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼-½ teaspoon cayenne pepper (depending on how spicy you like it)
- 1 teaspoon paprika sweet
- ¼ teaspoon Turmeric
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
- 2 teaspoons grapeseed oil or vegetable or olive oil
- 4 chicken thighs boneless, skinless, about 18 oz, trimmed of fat and cut into 1-inch pieces
- oil for brushing the grill
- cilantro leaves for garnish
- lemon wedges for garnish
Cucumber Raita:
- ¾ cup yogurt plain, regular or Greek
- ½ cup cucumber English variety, finely diced or grated
- 1 teaspoon cumin ground
- 2 tablespoons cilantro chopped
- ⅛ teaspoon kosher salt
Instructions
- To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth.
- Place the chicken in a glass baking dish.
- Pour the marinade on top.
- Stir to coat all of the chicken pieces with the marinade. Marinate the chicken at least 1-2 hours or overnight.
- Heat a grill or grill pan over medium high heat and brush the grill with oil. Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length). If using wooden skewers, soak them in cold water for 20 minutes first to prevent burning. Grill the kabobs about 10-12 minutes until the meat is cooked through, turning them over halfway through. Remove them from the grill.
- To make the cucumber raita, mix all of the ingredients together in a small bowl. Chill before serving.
- Serve kabobs with raita and naan or basmati rice, if desired. Garnish with cilantro leaves and lemon wedges.
Cup of Yum
Notes
- Garam masala typically includes peppercorns, cloves, cumin, coriander, and cardamom; omit or adjust spices if not available.
- Soak wooden skewers in cold water for 20 minutes before grilling to prevent burning.
- Serve with cucumber raita, naan, or basmati rice for a complete meal.
- Leftover kebabs can be refrigerated for 4-5 days or frozen up to 3 months for future meals.
- Use leftovers in sandwiches, wraps, quesadillas, salads, or recipes like Tandoori Chicken Pizza.
Nutrition Information
Serving
0g
Calories
240kcal
(12%)
Carbohydrates
5g
(2%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
125mg
(42%)
Sodium
799mg
(33%)
Potassium
380mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
411IU
(8%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 240
% Daily Value*
| Serving | 0g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 799mg | 33% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.