Tandoori Chicken Kebabs
Experience the bold and smoky flavors of perfectly charred Tandoori Chicken Kebabs, a crowd-pleasing dish that's both vibrant and delicious. Made with succulent boneless chicken thighs marinated in a creamy Greek yogurt blend infused with aromatic spices like tandoori masala, cumin, and paprika, these kebabs are bursting with authentic Indian flavors. Marinated for hours to ensure maximum tenderness and then grilled or baked to perfection, the juicy chicken develops a slight char that adds a delightful depth of flavor. Serve these irresistible skewers with a sprinkle of fresh cilantro and a squeeze of lime, paired with soft naan or a crisp salad for a satisfying meal. Whether for a barbecue, weeknight dinner, or festive gathering, these tandoori chicken kebabs are guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Lemon juice
- 2 tablespoons Tandoori masala
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 8 pieces Wooden skewers
- 2 tablespoons Cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each, and set aside.
In a large mixing bowl, combine Greek yogurt, ginger paste, garlic paste, lemon juice, tandoori masala, paprika, ground cumin, ground coriander, turmeric powder, red chili powder, vegetable oil, and salt. Mix well to form a thick marinade.
Add the chicken pieces to the marinade and thoroughly coat them. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
Soak the wooden skewers in water for 30 minutes to prevent them from burning during cooking.
Preheat your grill or oven to 200°C (400°F). If using an oven, line a baking sheet with aluminum foil and lightly grease it with oil.
Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
Place the skewers on the grill or prepared baking sheet. Grill or bake for about 15-20 minutes, turning the skewers occasionally, until the chicken is fully cooked and lightly charred. The internal temperature of the chicken should reach 75°C (165°F).
Once cooked, remove the skewers from the grill or oven and let them rest for 5 minutes before serving.
Serve the tandoori chicken kebabs garnished with fresh cilantro and lime wedges on the side. Pair with naan bread, salad, or your favorite dipping sauce for a complete meal.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
