Tandoori Chicken Kebab – In this recipe cubed Chicken Thighs are marinated in a tangy blend of yogurt, Garlic and fragrant spices. The kebabs can be grilled, baked in the oven or cooked on the BBQ.
Tandoori Chicken Kebab
Ingredients for Tandoori Chicken Kebab
- Boneless skinless Chicken Thighs
- Natural or Greek Yoghurt
- Gram or Chickpea Flour
- Garlic
- Ginger
- Green Chilli
- Paprika – Smoked or Mild
- Turmeric Powder
- Chilli Powder
- Coriander Powder
- Cumin Powder
- Garam Masala
- Cinnamon
- Salt
- Black Pepper
- Lemon Juice
How to make Tandoori Chicken Kebab
Tandoori Chicken kebabs are very simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.
Prep the chicken thighs by trimming away any excess fat, then cut into equal sized chunks.
Soak skewers for 30 minutes if using.
Combine the marinade ingredients with the chicken in a bowl.
Marinade and leave for 30 minutes or overnight. The longer the better!
Preheat the grill to medium-high heat.
Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.
Grill the kebabs or chicken pieces until golden brown and cooked through.
Can these Tandoori Kebabs be made in the oven?
If you use bamboo skewers, soak them for about 30 minutes in water before using. Then thread the marinaded chicken onto the skewers and cook for 15 – 20 minutes on high.
Tips for making Tandoori Chicken Kebabs:
- Soak skewers in water for at least 30 minutes before using.
- I like to use Chicken Thighs in this recipe because they are more tender, take on flavour better and are juicier.
- These Chicken Kebabs are great for meal prep/lunch boxes.
- Marinade overnight or for at least 30 minutes.
Fridge/Freezer Instructions
Fridge – These Chicken Kebabs keep well in the fridge for up to 1 week.
Freezer – To freeze these kebabs, you will need to flash freeze them first. Which means, freeze them flat on a baking tray first to make sure they freeze quickly, evenly and without getting stuck together. Then you can remove them to a ziplock bag or wrap the entire tray in cling film/foil.
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Tandoori Chicken Kebab
Tandoori Chicken Kebab - In this recipe cubed Chicken Thighs are marinated in a tangy blend of yogurt, Garlic and fragrant spices. The kebabs can be grilled, baked in the oven or cooked on the BBQ.
Ingredients
- 500 g Skinless Boneless Chicken Thighs Cleaned and cut into chunks
Marinade Ingredients
- 1 tbsp Oil
- 3 tbsp Natural or Greek Yoghurt
- 2 tsp Gram or Chickpea Flour
- 4 - 6 cloves Garlic Crushed
- 1 ½ inch Ginger Crushed
- 2 Green Chillies Crushed or 1 tsp Green Chilli Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1 tsp Chilli Powder Adjust according to taste
- 1 tsp Smoked Paprika or Mild
- Pinch Cinnamon Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Ground Black Pepper
- Salt
- ½ Lemon Juice only
Instructions
-
Soak skewers for 30 minutes if using.
-
Combine the marinade ingredients with the chicken in a bowl. Marinade and leave for 30 minutes or overnight. The longer the better.
-
Preheat the grill to medium high heat.
-
Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.
-
Grill the kebabs or chicken pieces until golden brown and cooked through. Around 15 - 20 minutes.
Recipe Notes
Fridge/Freezer Instructions
Fridge - These Chicken Kebabs keep well in the fridge for up to 1 week.
Freezer - To freeze these kebabs, you will need to flash freeze them first. Which means, freeze them flat on a baking tray first to make sure they freeze quickly, evenly and without getting stuck together. Then you can remove them to a ziplock bag or wrap the entire tray in cling film/foil.
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