These tandoori chicken kebabs are my new favourite meal idea for summer grilling! If you love s bit of spice, with juicy tender grilled chicken breast, then you are absolutely going to LOVE this simple, delicious chicken kebabs recipe. The marinade is prepared with a homemade spice mix (yes, tandoori spice is easy to make!), garlic, ginger, lemon juice, olive oil and yoghurt — a simple combination that packs an enormous amount to flavor! And these kebabs go beyond just chicken — they are threaded with tomatoes, bell peppers and red onion for an all-in-one meal. AND if that’s not enough, its served with a tangy mint yoghurt sauce, which perfectly balances out the tandoori spice. Like I said, pretty sure you’re going to love these!
Tandoori chicken — a traditional Punjabi dish
Tandoori chicken gets its name from the cylindrical tandoor clay oven which is also cooked in. The chicken is marinated in spices and yoghurt and then roasted in the tandoor oven at very high heat and gets it’s characteristic red hue from the chiles used or with many recipes, the addition of red food dye. Good news is, making a traditional chicken tandoori at home doesn’t require a tandoor oven (or food dyes for that matter).
Making homemade tandoori spice mix
There are many variations on how a tandoori spice is prepared. Some recipes like to used powdered ginger and garlic, while others like to use lots of turmeric, and even other like to add smoked paprika. But, one thing almost all have in common are garam masala, cumin, coriander, paprika, turmeric and cayenne pepper. Plus salt, of course. I like to go heavy on the paprika and garam masala, with a good dose of cayenne and a little lighter on the turmeric. And I prefer fish garlic and ginger. The result is a combination that I simply find perfect for this tandoori chicken kebabs recipe.
Ingredients and tools for tandoori chicken kebabs
Chicken Breasts: Sustainably sourced boneless, skinless breasts are the best choice.
Vegetables: I like to use a combination of min roma tomatoes, red and yellow bell pepper and red onions. They are a great compliment to the tandoori chicken.
Marinade: It’s all about the spices, garlic, ginger. And the lemon juice and yogurt (Skyr is also fine) keeps the chicken tender and so flavourful.
Skewers: Metal or bamboo skewers (soak in advance). And if you have flat metal skewers, they are actually best, as they keep your food from spinning, otherwise you may need to use kitchen tongs to turn the chicken pieces that may spun around).
Grill: Long time readers already know that I love to use my electric glas ceramic indoor/outdoor grill from ELAG for recipes like this. It’s perfect for city dwellers grilling on a balcony. Plus it’s spacious and a whiz to clean. Of course a regular BBQ works fine. And if you have neither you can prepare these chicken-vegetable-kebabs on the stove or even in the oven.
What to serve with chicken-vegetable-kebabs
I simply love to enjoy these tandoori chicken kebabs with vegetables on their own with nothing more than yoghurt dip. It make for a delicious, low-carb meal. However, if you are looking for a little more bulk, then I would suggest serving them with flatbread such as naan. You could also serve them with steamed basmati rice, more grilled vegetables, and as an alternative to my simple yoghurt dip, you could try raita (a cucumber yogurt dip — or just add grated cucumber to my dip). A refreshing cucumber salad would also be a nice choice.
Looking for more Indian recipe inspiration?
Try one of these delicious recipes:
- Indian Butter Cauliflower Curry
- Spicy Indian Eggplant Curry
- Pointed Cabbage Stir-fry with Potatoes (Bengali-Style)
- Garam Masala Curry with Turkey & Spinach
- Moong Dal with Sweet Potato & Coconut
- Curried Rice with Roasted Carrots
Tandoori Chicken Kebabs with Yogurt Dip
Absolutely best tandoori chicken kebabs! Full of flavor, easy to make and threaded with vegetables for an all-in-one meal. Perfect for summer grilling!
Ingredients
For the tandoori marinade:
- 1 tablespoon garam masala
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 1 tablespoon ginger, peeled and grated
- 175 g natural yogurt or Skyr
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
For the chicken-vegetable-kebabs:
- 800 g boneless skinless chicken breasts (sustainably sourced), cut into 2,5 cm pieces
- 125 g grape or cherry tomatoes (or more)
- 2 bell peppers, cut into 2,5 cm chunks
- 2 small red onions, quartered
For the yoghurt dip:
- 175 g Greek yogurt or Skyr
- 1 generous handful fresh mint, chopped
- 2-3 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- sea salt and freshly ground pepper to taste
Method
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In a medium glass or ceramic bowl, combine the spices. Then add the garlic, ginger, yoghurt, lemon juice and oil. Stir until well combined.
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Add the chicken to the marinade and toss until evenly coated. Cover and transfer to the refrigerator to marinate for at least 1 hour and up to 5 hours.
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Meanwhile, in a small bowl, combine the yoghurt, mint, lemon juice, garlic, cumin, salt and pepper until combined. Cover and refrigerate until ready to use.
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When ready to cook the kebabs, thread the marinated chicken, peppers, onion, tomato onto the skewers. (Note: If using wooden skewers, soak in water for at least 30 minutes).
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Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
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Grill the chicken kebabs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through.
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Serve the tandoori chicken kebabs with yogurt dip. Enjoy!
Notes
- These tandoori chicken kebabs are spicy, without being overly spicy, depending on your tolerance. If you are sensitive to spicy food, then reduce the cayenne pepper accordingly (to either 1/2 or 1/4 teaspoon). If serving for kids, even less.
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