Tandoori Chicken Kebabs
Tandoori Chicken Kebabs
Ingredients
For the Marinade
- 1 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Kebabs
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
For Serving
- 1/4 cup fresh cilantro, chopped
- 4 lemon wedges
- 4 naan bread, warmed, optional
- 1/2 cup raita or plain yogurt, optional
Instructions
- 1
In a large mixing bowl, combine the plain whole milk yogurt, grated fresh ginger, minced garlic, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, black pepper, and red food coloring (if using). Whisk until all ingredients are thoroughly combined into a smooth marinade.
⏱️ 5 min
- 2
Add the cut chicken pieces to the marinade, ensuring every piece is well coated. Cover the bowl tightly and refrigerate for at least 2 hours, or preferably 4 hours, and up to overnight for best flavor.
⏱️ 120 min
- 3
If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent them from burning on the grill. Preheat your grill to medium-high heat (approximately 400°F).
⏱️ 30 min•🌡️ 400
- 4
Thread the marinated chicken pieces alternately with the red onion pieces, green bell pepper pieces, and cherry tomatoes onto the soaked skewers. Arrange them evenly.
⏱️ 10 min
- 5
Place the assembled kebabs on the preheated grill. Cook for 12 to 18 minutes, turning them every few minutes to ensure even cooking and charring on all sides. The chicken should be cooked through, with an internal temperature reaching 165°F.
⏱️ 15 min
- 6
Remove the Tandoori Chicken Kebabs from the grill. Garnish generously with fresh chopped cilantro and serve immediately with lemon wedges, warm naan bread, and a side of raita or plain yogurt, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Kebabs
Ingredients
For the Marinade
- 1 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Kebabs
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
For Serving
- 1/4 cup fresh cilantro, chopped
- 4 lemon wedges
- 4 naan bread, warmed, optional
- 1/2 cup raita or plain yogurt, optional
Instructions
- 1
In a large mixing bowl, combine the plain whole milk yogurt, grated fresh ginger, minced garlic, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, black pepper, and red food coloring (if using). Whisk until all ingredients are thoroughly combined into a smooth marinade.
⏱️ 5 min - 2
Add the cut chicken pieces to the marinade, ensuring every piece is well coated. Cover the bowl tightly and refrigerate for at least 2 hours, or preferably 4 hours, and up to overnight for best flavor.
⏱️ 120 min - 3
If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent them from burning on the grill. Preheat your grill to medium-high heat (approximately 400°F).
⏱️ 30 min•🌡️ 400 - 4
Thread the marinated chicken pieces alternately with the red onion pieces, green bell pepper pieces, and cherry tomatoes onto the soaked skewers. Arrange them evenly.
⏱️ 10 min - 5
Place the assembled kebabs on the preheated grill. Cook for 12 to 18 minutes, turning them every few minutes to ensure even cooking and charring on all sides. The chicken should be cooked through, with an internal temperature reaching 165°F.
⏱️ 15 min - 6
Remove the Tandoori Chicken Kebabs from the grill. Garnish generously with fresh chopped cilantro and serve immediately with lemon wedges, warm naan bread, and a side of raita or plain yogurt, if desired.
⏱️ 5 min