Tandoori Chicken Skewers are super easy to make and look very impressive when done. Tandoori chicken is a popular Indian dish consisting of grilled/roasted chicken that is made with yogurt and a mixture of spices. Traditionally, tandoori chicken is made in a cylindrical clay oven, a “tandoor”, and although only a simple stove top grilling pan was used in this recipe, these skewers are still full of robust, mouth watering flavor that are sure to be a hit with your family and dinner guests. This is a dish that even a novice cook can make with very little prep work. If you are not a chicken lover, you can also use fish, shrimp, prawns, tofu, or even just vegetables with this same recipe
- 2 Chicken Breasts (Full)
- 2 tbsp Tandoori Mixed Spices
- 5 tbsp Plain Yogurt
- 8 Garlic Cloves (grated)
- Salt (to taste)
- Green, Red, & Yellow Bell Peppers
- Wooden Skewers
- Cut the washed chicken into small bite sized squares.
- Mix the tandoori spices, yogurt, salt and garlic in a large bowl. Adjust the tandoori spice mix and salt according to taste. Add more yogurt if it is too spicy.
- Add the chicken to the tandoori/yogurt mixture and mix. Put the chicken in the fridge to marinate (the longer you marinate the better it will taste, minimum 1 hour).
- Cut the bell peppers, onions and mushrooms into square pieces.
- Alternate the chicken with the the variety of vegetables on the wooden skewer.
- Brush the remaining tandoori/yogurt mixture on the vegetables and chicken before grilling.
- Cook the skewers on a stove top grilling pan on low heat until the chicken is fully cooked. Make sure to turn the chicken every few minutes.
- Serve with cous-cous, rice or naan bread.
Tandoori spice mix is available at almost every Indian grocery store and at many of the larger supermarkets. There are a bunch of different brands, just ask someone at the store or choose the most popular one.
The key to this dish is marinating the chicken using the tandoori spices and yogurt. The longer you marinate the better your final dish will taste. Try to marinate the chicken for at least 1 hour prior to cooking.
Cut the vegetables into square pieces – make sure they are large enough to fit on the skewer.
Even if your food tastes good, we all want our food to “look” good. The key is to alternate the colorful peppers, onions and mushrooms on the stick to make it attractive.
Brush the remaining yogurt mixture onto the chicken and vegetables while grilling.
Make sure to grill the chicken on a low heat until the chicken is fully cooked and slightly charred on the outside.
You can serve this dish with rice, cous-cous, naan bread, in pita pockets – just about anything goes.