Tandoori Chicken Kebabs

5 from 12 votes

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 Time20

Cook Time10

Marinating Time3

Total Time3 30

Course: Entree

Cuisine: Indian

Diet: Gluten Free, Low Calorie, Low Fat, Low Salt

Servings:

Calories: 240kcal

Author: Dr. Sonali Ruder

Equipment

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

US Customary - Metric

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.

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.

Nutrition