Chicken Tandoori Kebabs
Tandoori chicken skewers, a beloved dish from the Indian subcontinent, offer a delightful blend of flavors and aromas that tantalize the senses. This recipe, featuring...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken breast or thighs cut into bite-sized cubes
- 1 cup plain yogurt
- 1 medium red onion sliced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon lemon juice
- 2 tablespoons tandoori masala spice mix
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika optional, for extra color
- salt to taste
- black pepper freshly ground to taste
- vegetable oil for grilling
- wooden skewers soaked in water
Instructions
- 1
Marinate the Chicken
- 2
In a large bowl, combine yogurt, chopped onions, minced garlic, minced ginger, lemon juice, tandoori masala spice mix, ground cumin, ground coriander, turmeric powder, paprika (if using), salt, and black pepper. Mix well to combine.
- 3
Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer to a zip-top bag. Marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
- 4
Prepare the Skewers
- 5
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. Preheat your grill to medium-high heat or preheat your oven to 425°F (220°C)
- 6
Thread the marinated chicken onto the skewers, evenly distributing the pieces. Leave a little space between each piece to ensure even cooking
- 7
Cooking
- 8
Brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and nicely charred on the outside. If Baking
- 9
Serving
- 10
Once cooked, remove the skewers from the grill or oven. Serve hot with fresh naan bread, rice, or a salad. Optionally, garnishwith any left over red onion or chopped spring / green onion and lemon wedges before serving.