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.
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.
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.
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!
- Charred Green Beans
- Thai Zucchini Noodle Salad
- Roasted Carrots
- Watermelon Feta and Mint Quinoa Salad
- Fattoush Salad
- Israeli Quinoa Salad
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:
- Greek Chicken Gyros
- Honey Mustard Grilled Chicken
- Tangy Za’atar Chicken Sheet Pan Meal
- Piri Piri Chicken Bowls with Green Sauce
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.
- 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
- If using wooden skewers soak in water for at least 20 minutes. Skip this step if using metal skewers.
- In a large bowl combine greek yogurt, garlic, lemon juice, ginger and all spices.
- Thread the chicken onto the skewers, alternating with chunks of onion. Each kebab will fit 5-6 pieces of chicken + onion. Do not overcrowd.
- Place kebabs in a large ziplock bag or large tray and coat well with marinade.
- Let marinate in fridge for at least 3 hours (longer is even better).
- When ready to cook, heat your grill to medium-high heat and spray with non-stick spray.*
- Place kebabs directly on grill and cook for 10-12 minutes (time will vary between BBQs), turning occasionally to cook all sides.
- Let sit for 5 minutes before serving.
Note: You can use a stove-top grill-pan in place of a BBQ
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