Chicken Tandoori Kebabs

An overhead shot of five Tandoori Chicken Kebabs with pita bread, lemon slices, and a side dip of Greek yogurt.

5 from 8 votes

These tandoori chicken kebabs are a fun and delicious way to enjoy a meal packed with protein and veggies. The greek yogurt makes the chicken extra tender and the spices melt perfectly into the chicken. With instructions for grilling or baking, they're sure to be an easy meal that everyone will love!

Prep Time10

Cook Time20

Marinating Time30

Course: Main Course

Cuisine: Indian-Inspired

Servings: kebabs

Calories: 150kcal

Author: Olivia & Annie

Ingredients

1 ½ lbs boneless skinless chicken breast
½ cup plain Greek yogurt (dairy-free yogurt if needed)
2 teaspoon minced garlic
2 teaspoon minced ginger
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon coriander
2 teaspoon cumin
1 teaspoon kosher salt
2 tablespoon lemon juice
1 bell pepper
1 red onion

Instructions

Marinating the chicken:

Begin by cutting the chicken breasts into bite-sized pieces. In a medium sized bowl, add the yogurt, garlic, ginger, paprika, chili powder, coriander, cumin, salt, and lemon juice. Mix together well. Add the chicken to the bowl and mix until the chicken is coated evenly. Cover the bowl and let the chicken marinate for at least 30 minutes or up to 8 hours.

Preparing the kebabs:

If you plan to use wooden skewers, let them soak in water for 10 minutes before assembling the kebabs to prevent burning.
Cut the red onion and bell pepper into 1-2 inch pieces.
Assemble the kebabs by alternating placing marinated chicken and veggies on the wooden skewers. Leave about 1 inch of space on the end of the wooden skewers.

Cooking the kebabs:

For the grill:
Turn the grill on medium heat and allow it to get hot. Carefully spray the grill with olive oil or avocado oil cooking spray to prevent sticking. Once the grill is hot, place the kebabs on the grill. Let them cook for 4-5 minutes each side, until the chicken is fully cooked through and reaches 165 degrees.
For the oven:
If you don’t have access to a grill, you can still make these kebabs! You can bake them in the oven on the skewers or spread the chicken and veggies over a baking sheet for an easy sheet pan meal.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chopped onion and pepper on one side of the pan and drizzle with a little bit of oil, salt and pepper. Add the tandoori chicken to the other half of the pan. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees.

Notes

You can switch up the veggies you place on the skewers and use other veggies like zucchini or eggplant.
Serve the skewers with pita chips, naan bread, lemon rice, coconut rice, cauliflower rice, or a green salad.
You can also use metal skewers instead of wooden bamboo skewers.
Store any leftovers in an air-tight container, off of the skewers. Reheat in the microwave or air fryer until warm.

Nutrition