This page contains some affiliate links. Please review my disclosure policy.

These Tandoori Chicken Kebabs are packed full of flavour but lightened-up with greek yogurt and a zesty spice blend. They’re super easy to make with the only challenge being the wait while they marinate! Perfect for a weeknight dinner or weekend BBQ recipe.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Over the years I have gotten to meet a lot of fellow bloggers. Whether through events or just virtual interaction, I have found a great crew of bloggers! I believe in community over competition and supporting each other’s endeavours, even when they may have similarities. There is space for alllll of us in the blogging world! 

While there is quite a bit of overlap between our projects and brands, there’s also a lot that sets us apart. Some focus on blogging, some focus more on YouTube. Some are food bloggers, some are sustainability blogs, some are healthy living blogs. Although we are different we are all supportive of each other. At the end of the day, we’re all trying to provide value for our readers and bring new perspectives to the table. And I love that.

So whether you eat meat or are vegetarian, can tolerate dairy or can’t, I’m glad you’re along for the ride and can be inspired by recipes like these tandoori kababs. If I’m encouraging you to grocery shop and get creative in the kitchen then I’ve achieved my goal with this little corner of the internet. 

These Tandoori Chicken Kebabs are packed full of flavour but lightened-up with greek yogurt and a zesty spice blend. They’re super easy to make with the only challenge being the wait while they marinate! Perfect for a weeknight dinner or weekend BBQ recipe.What is tandoori chicken?

Tandoori chicken is a traditional Indian dish that is now served around the world. By the looks of it, you may think it’s a super spicy chicken dish but the reality is, it’s chicken marinated in a combination of Greek yogurt and spices so the flavors are super well balanced and more flavorful than spicy. If you prefer spicier foods, you can definitely include more cayenne pepper or if you’d like it even milder, decrease the amount of cayenne.

Ingredients in Tandoori Kabab

  • chicken breasts – you could also use boneless skinless chicken thighs. Just be sure to cut into 1-inch cubes.
  • yellow onion – red onion will also work.
  • plain Greek yogurt – I like to use full-fat yogurt but low fat also works.
  • garlic cloves – finely minced
  • lemon – Ideally use fresh lemon juice.
  • fresh ginger
  • spices – garam masala, ground coriander, paprika, turmeric, ground cumin, cayenne pepper, and sea salt.
Tandoori kabab on a black plate with fresh rice and ginger.

What to Serve with Tandoori Chicken

This recipe is actually very versatile! You really can’t go wrong with sides but I love serving it with coconut rice, plain rice, or cauliflower rice and a vegetable – broccoli, cauliflower or green beans are my favorites with this dish! Even just a serving of naan bread and making these into a wrap tastes delicious!

Suggested sides:

Can You Make These Tandoori Kababs on the Stove Top?

Absolutely! If you don’t have an outdoor grill or BBQ, you can easily use a stovetop grill pan or griddle in place. You’ll follow the same directions, cooking for 10-12 minutes and turning occasionally.

More Marinated Chicken Recipes:


Tandoori Kebabs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These Tandoori Kebabs are packed full of flavour but lightened-up with greek yogurt and a zesty spice blend. They’re super easy to make with the only challenge being the wait while they marinate! Perfect for a weeknight dinner or weekend BBQ recipe.

  • Author: Davida Lederle
  • Prep Time: 3 hours
  • Cook Time: 10 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 5 kebabs 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Indian
  • Diet: Gluten Free


  • 2 large, organic boneless, skinless chicken breasts, cut into bite-sized pieces.
  • 1 large yellow onion, cut into chunks
  • 1 cup plain 0% Greek yogurt
  • 2 garlic cloves, minced
  • juice, 1 lemon
  • 2 tsp freshly grated ginger
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 3/4 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 5 wood or metal skewers


  1. If using wooden skewers soak in water for at least 20 minutes. Skip this step if using metal skewers.
  2. In a large bowl combine greek yogurt, garlic, lemon juice, ginger and all spices.
  3. Thread the chicken onto the skewers, alternating with chunks of onion. Each kebab will fit 5-6 pieces of chicken + onion. Do not overcrowd.
  4. Place kebabs in a large ziplock bag or large tray and coat well with marinade.
  5. Let marinate in fridge for at least 3 hours (longer is even better).
  6. When ready to cook, heat your grill to medium-high heat and spray with non-stick spray.*
  7. Place kebabs directly on grill and cook for 10-12 minutes (time will vary between BBQs), turning occasionally to cook all sides.
  8. Let sit for 5 minutes before serving.

Note: You can use a stove-top grill-pan in place of a BBQ

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Incredible article! I have a strong affinity for Andhra food, with chicken tandoori as my absolute favorite, closely followed by the delectable naan. Your content resonates perfectly with my taste buds! For more delightful best cuisine culinary experiences, check out

  2. Best ever recipe. I have made this so many times. I replace the yogurt with coconut milk. I also use chicken thighs cut into chunks and place the dish in the oven to bake. The coconut milk makes a nice sauce. This is great for anyone that is gluten free.
    Goes well with a nice Indian rice pilaf.

  3. How can I adapt this to bake the chicken? We aren’t using our BBQ due to incredibly poor air quality (CA wildfires) and hot temperatures. But it sounds delicious!

  4. Just made these yesterday for dinner for my friends and we all reeaaally loved it! I let them marinate for five hours and it was seriously delicious 🙂 thank you for all your yummy recipes, your blog is really one of my favorites 🙂

    1. Aw thank you Anja! You are too sweet 🙂 So happy you enjoyed the recipe and hope to be a part of many more of your meals! Thanks so much.

  5. Great post, Davida! It’s very important to stay open minded towards different opinions. I would never claim MY opinion the only true one when it comes to health, food, fitness etc. There’s no one size fits all approach as it says everywhere…I can’t believe people that are so stubborn and narrow minded. That just does not for our modem world in my opinion. Well, if someone is better than me in the exact same thing that I do, I try to do my best to become at least as good as that person. I think that’s one way how you grow after all. But I wouldn’t put the other person down or be negative about him/her. That’s dumb.
    The spice blend sounds super amazing btw 😉

  6. I just love you! I was casually catching up on your new post when BAM I got another mention. I feel so lucky to have such inspirational people in my life. I love what you said about there being no competition and how everyone interoperates things in their own way. Thats one of the reasons why I love health and fitness so much.. there is no black or white, only grey. Everyone has their own recipe, workout routine, etc that works for them and that they believe in. The way I eat changes on a monthly basis depending on my mood, the weather and whats in my fridge haha I may not be huge meat eater but I sure will eat a plate of extra crispy bacon any day of the week!

  7. Oh yummm. I miss greek yoghurt so much, it’s pretty much impossible to find here.

    I’d say I’m competitive in sports (especially when I was younger) but more self-critical in everything else! And I 100% agree with differences, in health, life, whatever. I’m definitely a meat fan but I have been trying (!) to cut down lately purely for environmental reasons but it is h-a-r-d.

    1. It would be hard for me too! I never really played sports so maybe I just haven’t explored that side of myself 😉 I’m super self-critical too though!

  8. I completely agree with your thoughts on connecting with other bloggers. Though I’ve only been at it a short time, I have loved connecting with so many like minded people, and being a part of such an awesome community! I tend to be really competitive with myself (ie perfectionist) but not with so much with others because we are all unique and have different strengths.

    All my rambles aside these kabobs look fantastic. I loveeee yogurt marinated chicken!

    1. ugh I’m such a perfectionist too! It’s amazing how uncompetitive I can be with others but will totally beat myself up. Glad I’m not alone!

  9. Ooh, these look tasty! I actually just found a little bit of garam masala that I mixed up for a recipe awhile ago that I’ve been meaning to use up.

    I tend to eat mostly vegetarian, but it’s not really something I try or don’t try to do. I just kinda eat!

    1. Yup I feel the same way! Awesome. I always keep garam masala on hand. You never know when you’ll need it 😉