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Tandoori Chicken Kebabs

My Tandoori Chicken Kebabs feature succulent chicken thighs marinated in yogurt and spices and grilled to perfection. These tasty kebabs are equally suitable for a weeknight barbecue or for weekend entertaining. Serve them with yogurt and naan bread and you've got the perfect summer meal!

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4
Calories: 240 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • ½ cup plain regular or Greek yogurt
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, chopped
  • 2 teaspoons garam masala*
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼-½ teaspoon cayenne pepper (depending on how spicy you like it)
  • 1 teaspoon sweet paprika
  • ¼ teaspoon Turmeric
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon juice
  • 2 teaspoons grapeseed, vegetable or olive oil
  • 4 boneless, skinless chicken thighs (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 plain regular or Greek yogurt
  • ½ cup finely diced or grated English cucumber
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • ⅛ teaspoon kosher salt

Instructions

    Cup of Yum
  1. To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth.
  2. Place the chicken in a glass baking dish.
  3. Pour the marinade on top.
  4. Stir to coat all of the chicken pieces with the marinade. Marinate the chicken at least 1-2 hours or overnight.
  5. 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.
  6. To make the cucumber raita, mix all of the ingredients together in a small bowl. Chill before serving.
  7. Serve kabobs with raita and naan or basmati rice, if desired. Garnish with cilantro leaves and lemon wedges.

Notes

  • * Garam masala is an Indian blend of dried spices commonly used in Indian cooking. Most varieties contain a mixture of spices that includes peppercorns, cloves, cumin, coriander, and cardamom. If you don’t have it, you can leave it out and increase the amount of cumin and coriander in the marinade.
  • If you're using bamboo or wooden skewers, soak them in cold water for 20 minutes first. That way, they won't burn on the grill.
  • To counteract the spicy chicken, I like to serve my kabobs with a cooling cucumber raita. To round out the meal, you can serve naan (Indian flatbread) or basmati rice on the side.
  • Leftover tandoori chicken skewers can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. You can use leftover tandoori chicken in a wide variety of meals like my delicious Tandoori Chicken Pizza. You can also use it in sandwiches, wraps, and quesadillas or use it to top a green salad.
  • 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 Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 125mg (42%) Sodium 799mg (33%) Potassium 380mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 411IU (8%) Vitamin C 2mg (2%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

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.