Rich and flavorful, these Indian inspired chicken tandoori skewers are so easy to make and crazy delicious! Marinated in yogurt and spices, the chicken is so tender and tasty.
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Craving some Indian food? These chicken tandoori skewers are not only super delicious, but they are crazy easy to make too.
These kebobs are adapted from my Chicken Tandoori Naan Bread Pizza, so if you love these flavors, be sure to try that too!
I love cooking on skewers as it helps to cook the meat or fish evenly and keep it tender and flavorful. It's also fun to serve and eat! Be sure to try my Crispy Chicken Satay Skewers and Honey Salmon Kebobs too!
Why you will love this recipe!
- Easy: This isn't a complicated recipe. If the thought of cooking Indian style dishes feels a bit intimidating, this is a great one to start with!
- Quick: Once the chicken is marinated, it's very quick to cook in the oven, so it's perfect for a weeknight dinner.
- Easy to adjust the spice: These kebobs are pretty mild in spice, but it's easy to amp them up if you prefer!
- Dietary info: These tandoori chicken skewers are gluten-free.
Ingredients Notes
- Chicken: I like to make these with chicken breast as the yogurt marinade keeps the meat really tender. Use skinless and boneless, and free range / organic if possible.
- Plain yogurt: Also known as natural yogurt. The yogurt marinade keeps the chicken amazingly tender as it gently breaks down the proteins in the meat. It also helps the flavors of the spices penetrate the chicken to make it more flavorful.
- Ginger and garlic: For the best flavor, use fresh ginger and garlic that is finely minced, rather than powdered.
- Spices: Garam masala, ground cumin, red chili powder, tumeric.
- Tomato paste: A little tomato paste adds a lovely richness to the final dish.
How to make chicken tandoori skewers
Be sure to scroll down for the full recipe!
- Marinate the chicken (photo 1).
- Thread the chicken onto skewers (photo 2).
- Oven bake and brown under the broiler (grill) (photo 3).
Serving Suggestions
These chicken skewers are great to serve as part of a weeknight dinner alongside rice and a vegetable side. Try them with my Yellow Rice or Spinach Mushroom Rice.
Frequently Asked Questions
Chicken thighs work great in this recipe, but they will require an additional 5 minutes in the oven to ensure that they are cooked through.
Because the yogurt marinade isn't high in acid, you can let the chicken marinate for up to 24 hours. I recommend marinating it for at least four hours to really let the flavors develop.
You can use Greek yogurt instead of plain. The flavor remains the same, but the marinade will be thicker.
Make Ahead, Storage and Reheating
You can marinade the chicken up to 24 hours ahead of time.
The tandoori chicken skewers are best enjoyed as soon as they are cooked, but they can be stored in the fridge for 3 to 4 days.
Once cooked they can be eaten cold, or reheated in the oven at 350F / 175c for 10 to 15 minutes. Take care to only reheat once.
Recipe Notes and Tips
- You can cook these skewers on an outdoor grill if you prefer.
- If you prefer them spicier, add in more red chili powder to the marinade, or add in some cayenne.
- Cut the chicken breast into chunks of a similar size. Don't cut them too small so that they are easy to skewer.
- For the best flavor marinate for at least four hours.
- I like to use metal skewers for this recipe as they help to cook the chicken slightly quicker and they are more sturdy. If you use wooden skewers, soak them in water for 30 minutes before threading the chicken so that they don't burn.
So easy to make and quick to cook, these tandoori chicken skewers are a must make! The spiced yogurt marinade adds so much flavor and each bite is wonderfully tender. You'll love these!
More Easy Chicken Recipes
- Chicken Satay Noodles
- Chicken and Chickpea Salad
- Chicken Pesto Pasta with Peas
- Coconut Chicken Curry
Chicken Tandoori Skewers
Equipment
Ingredients
- 2 large boneless skinless chicken breasts diced
- 1½ cup plain yogurt (350ml)
- 1 inch fresh ginger minced
- 4 garlic cloves minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric
- 1 tablespoon tomato paste
To garnish (optional)
- sliced red chilies
- chopped cilantro or parsley
- lime wedge
Instructions
- Dice the chicken breasts into chunks.2 large boneless skinless chicken breasts
- In a large bowl, mix together the yogurt and seasonings until everything is blended.1½ cup plain yogurt, 1 inch fresh ginger, 4 garlic cloves, 1 teaspoon garam masala, 1 teaspoon ground cumin, ½ teaspoon red chilli powder, ¼ teaspoon turmeric, 1 tablespoon tomato paste
- Place the chicken into the marinade and stir to coat well. Cover with plastic film and place in the fridge for at least 4 hours, or up to 24.
- When ready to cook, preheat the oven to 400F / 200c.
- Line a baking sheet with foil.
- Thread the chicken pieces onto the skewers and place on the lined baking sheet, with a gap in between each skewer.
- Once the oven is fully heated, place the chicken in and cook for 15 minutes. Turn the skewers half way through.
- After 15 minutes of cooking, turn on the broiler (grill). Cook the skewers under the grill to brown them. Turning a couple of times so that they brown all over.
- Serve with granishes, if using.sliced red chilies, chopped cilantro or parsley, lime wedge
Notes
- You can cook these skewers on an outdoor grill if you prefer.
- If you prefer them spicier, add in more red chili powder to the marinade, or add in some cayenne.
- Cut the chicken breast into chunks of a similar size. Don't cut them too small so that they are easy to skewer.
- For the best flavor marinate for at least four hours.
- I like to use metal skewers for this recipe as they help to cook the chicken slightly quicker and they are more sturdy. If you use wooden skewers, soak them in water for 30 minutes before threading the chicken so that they don't burn.
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