I just grilled up these Tandoori Chicken Kebabs, and I can’t get over how flavorful they turned out! The marinade packed the perfect punch—spicy, tangy, and full of that smoky tandoori goodness. I let them soak up all the spices overnight, and it was totally worth the wait. They cooked up juicy and tender with a nice char on the outside. Honestly, I could eat these every week and never get bored!
Cooking Time
Here’s how long it takes to whip up these tandoori chicken kebabs:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Ingredients
You’ll need these key ingredients to make tandoori chicken kebabs:
- 500g Chicken thighs (boneless, skinless)
- 1 cup Plain yogurt
- 2 tbsp Tandoori spice mix
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 2 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 1 tsp Paprika
- 1/4 tsp Cayenne pepper (adjust to taste)
- 1 tsp Salt
- Skewers (metal or wooden, soaked in water for 30 minutes if wooden)
Note: The ingredient quantities below are for serving 4 people. Adjust as needed for your desired serving size.
Variations
Want to make this recipe even more adaptable? Here are some simple adjustments:
- Use coconut yogurt or almond-based yogurt to make it dairy-free.
- Reduce the cayenne pepper for a milder version, or bump it up for an extra kick.
- Add a tablespoon of honey for a sweet, spicy twist.
- Swap chicken thighs for chicken breasts or even paneer for a vegetarian option.
Equipment You’ll Need
- Mixing Bowl: For marinating the chicken.
- Grill or Oven: To cook the kebabs.
- Metal or Wooden Skewers: To thread the chicken pieces.
- Meat Thermometer: Optional, but useful for checking the chicken’s internal temperature.
How to Make Tandoori Chicken Kebabs?
Making tandoori chicken kebabs is super simple. Just follow these steps to recreate this flavorful dish!
Step 1: Prepare the Marinade 🥣
Start by preparing the star of this recipe – the marinade. Combine yogurt, tandoori spice mix, lemon juice, olive oil, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, cayenne pepper, and a pinch of salt in a bowl. Mix everything until it forms a smooth and aromatic paste.
Step 2: Marinate the Chicken 🍗
Add your chicken thigh pieces into the marinade bowl. Use your hands or a spoon to ensure every piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. For the best flavor, marinate for at least 1 hour, but overnight is ideal.
Step 3: Preheat the Grill or Oven 🔥
If you’re grilling, preheat your grill to medium-high, around 375°F to 400°F. If you’re baking, preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
Step 4: Thread the Chicken onto Skewers 🍢
Carefully thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.
Step 5: Cook to Perfection 🍽️
Grill the skewers for 10–15 minutes, turning them occasionally, until the chicken is fully cooked and has beautiful grill marks. If you’re using an oven, bake for 20–25 minutes, flipping halfway. The chicken is done when it reaches an internal temperature of 165°F.
Step 6: Garnish and Serve 🌿
Once done, remove the skewers and allow them to rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of lemon juice. Serve hot with yogurt raita or naan for the perfect finish!
Why You’ll Love This Recipe?
Before we jump into the cooking process, here’s why tandoori chicken kebabs are a must-try dish. These reasons will have you rolling up your sleeves and grabbing those skewers in no time!
Easy to Prepare
This recipe doesn’t require mastery in the kitchen or special tools like a tandoor oven. A simple mix-and-marinate method turns everyday chicken into a flavorful feast. You spend more time enjoying your creation than stressing over it!
Packed with Flavor
The combination of warm spices, creamy yogurt, and zesty lemon juice creates layers of flavor in every bite. The marinade ensures the chicken is spiced to perfection while remaining tender and juicy.
Perfect for Any Occasion
From casual weeknight dinners to festive gatherings, these kebabs fit every scenario. You can grill them outdoors at a party or bake them indoors on a cozy evening. They’re versatile enough for every mood.
Customizable for Any Diet
Whether you’re following a keto, gluten-free, or dairy-free diet, you can tweak the recipe to suit your lifestyle. Swap the yogurt for a dairy-free alternative or adjust the spice level to your preference.
Grilling Option for Smoky Goodness
While these kebabs can be baked in the oven, grilling them adds a delicious charred flavor full of smoky goodness. It’s a taste you’ll never forget.
Tips for Making the Recipe
- Always use fresh ingredients for the marinade, especially garlic and ginger, to enhance the flavors.
- Marinate the chicken overnight for the most tender, flavorful kebabs.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Don’t overcrowd your grill or baking tray; this allows even cooking.
How to Serve Tandoori Chicken Kebabs?
These kebabs deserve a stunning presentation. Arrange them on a platter with slices of lemon, fresh cilantro, and a side of cooling cucumber-yogurt raita. Pair them with warm naan bread or fluffy basmati rice for a complete, hearty meal. You can also serve them on a bed of salad greens for a lighter option!
Nutritional Information
Here’s a quick overview of the nutritional value per serving of tandoori chicken kebabs:
- Calories: 250
- Protein: 30g
- Carbohydrates: 5g
- Fat: 10g
Make Ahead and Storage
Tandoori chicken kebabs are great for meal prep. Here’s how to store them:
Refrigeration
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a microwave or grill until warmed through.
Freezing
Marinate the chicken and freeze it in a ziplock bag for up to 3 months. Simply thaw it overnight in the fridge and cook as instructed when ready. Cooked kebabs can also be frozen for up to 2 months.
These kebabs are such a hit every time, and I’m sure you’ll love making them as much as sharing them with family and friends. Time to grab your skewers and bring this beautifully spiced creation to life!
See how it’s made in this video:
Tandoori Chicken Kebabs Recipe
Ingredients
- Chicken thighs boneless, skinless
- Plain yogurt
- Tandoori spice mix
- Lemon juice
- Olive oil
- Garlic minced
- Fresh ginger grated
- Ground cumin
- Ground coriander
- Turmeric
- Paprika
- Cayenne pepper
- Salt
- Skewers metal or wooden, soaked in water for 30 minutes if wooden
Instructions
- Start by preparing the star of this recipe – the marinade. Combine yogurt, tandoori spice mix, lemon juice, olive oil, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, cayenne pepper, and a pinch of salt in a bowl. Mix everything until it forms a smooth and aromatic paste.
- Add your chicken thigh pieces into the marinade bowl. Use your hands or a spoon to ensure every piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. For the best flavor, marinate for at least 1 hour, but overnight is ideal.
- If you’re grilling, preheat your grill to medium-high, around 375°F to 400°F. If you’re baking, preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
- Carefully thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.
- Grill the skewers for 10–15 minutes, turning them occasionally, until the chicken is fully cooked and has beautiful grill marks. If you’re using an oven, bake for 20–25 minutes, flipping halfway. The chicken is done when it reaches an internal temperature of 165°F.
- Once done, remove the skewers and allow them to rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of lemon juice. Serve hot with yogurt raita or naan for the perfect finish!
Notes
- Always use fresh ingredients for the marinade, especially garlic and ginger, to enhance the flavors.
- Marinate the chicken overnight for the most tender, flavorful kebabs.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Don’t overcrowd your grill or baking tray; this allows even cooking.
