Grilled Tandoori Chicken Kabobs Recipe

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When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 1-1/4 cups plain yogurt
  • 1/3 cup chopped onion
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons garam masala
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons minced fresh cilantro
  • 1 medium lemon, cut into six wedges

Nutritional Facts

1 kabob: 192 calories, 5g fat (2g saturated fat), 88mg cholesterol, 366mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat.


  1. In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
  2. Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges. Yield: 6 servings.
Editor's Note: Look for garam masala in the spice aisle.
Originally published as Grilled Tandoori Chicken Kabobs in Everyday Chicken Honda 2014, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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