Tandoori Chicken Skewers
Juicy, smoky chicken marinated in yogurt and spices, grilled to perfection.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 38g protein🍚 9g carbs🥑 20g fat🌾 2g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🍦200 g plain full-fat yogurt
- 🧄2 tsp ginger-garlic paste
- 🌰1 tsp ground cumin
- 🌿1 tsp ground coriander
- 🟠1 tsp turmeric powder
- 🌶️½ tsp cayenne pepper
- 🌶️1 tsp garam masala
- 🍋1 tbsp lemon juice
- 🌻1 tbsp vegetable oil
- 🧂1 tsp salt
- 🌶️¼ tsp black pepper
- 🧅1 red onion, cut into chunks
- 🫑1 green bell pepper, cut into chunks
- 🌿 fresh cilantro, chopped, for garnish
Pro tips
- For extra smoky flavor, you can add a drop of liquid smoke to the marinade.
- Serve with a side of cooling raita (yogurt dip) or fresh naan bread.
- Don't overcrowd the skewers; leave a little space between the chicken and vegetables for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Method
- 1Cut chicken thighs into 1-inch pieces. In a large bowl, combine yogurt, ginger-garlic paste, cumin, coriander, turmeric, cayenne pepper, garam masala, lemon juice, vegetable oil, salt, and black pepper. Mix well.
- 2Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 4-6 hours for best flavor.
- 3If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 4Preheat your grill to medium-high heat. Thread the marinated chicken pieces alternately with red onion and green bell pepper chunks onto the skewers.
- 5Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and lightly charred. An internal temperature of 165°F (74°C) should be reached.
- 6Remove from grill and let rest for a few minutes before serving. Garnish with fresh chopped cilantro.