Tandoori Chicken Kebabs

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.


  • 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