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This Tandoori Chicken Kebabs recipe is super easy to make on the grill, tender and packed full of flavor. It’s the perfect recipe for a weeknight BBQ or for entertaining.

Grilled Tandoori Chicken Kebabs over a bed of rice with cucumber raita, naan bread and grilled veggies in the corners.

If you are looking for something different to throw on the grill then you have to try these Grilled Tandoori Chicken Kebabs. They are so tender and packed full of flavor. And did I mention that this delicious chicken dish is also incredibly easy to make? The hardest part is waiting for them to marinate!

These kebabs are perfect for both a weeknight BBQ or for entertaining. My mouth is watering just thinking about these kebabs so let’s get started!

Pile of Grilled Tandoori Chicken Kebabs on a white plate

Grilled Tandoori Chicken Kebabs Ingredients

To make this delicious chicken kebab recipe, you will need:

  • Chicken Breasts: Boneless, skinless
  • Onion + Bell Pepper: These are optional but I love to alternate them with the chicken on the skewer.
  • Marinade: This yogurt based marinade keeps the chicken tender and so flavourful. It is a mixture of yogurt, garlic, ginger, onion, lemon, and a bunch of amazing spices.
  • Skewers: Metal or bamboo skewers (I like flat metal skewers like these since they keep your food from spinning)
Overhead shot of ingredients needed for grilled tandoori chicken kebabs

How To Make Grilled Tandoori Chicken Kebabs

To make these kebabs, simply…

  1. Make Marinade: Place marinade ingredients in a blender or food processor and blitz until smooth.
  2. Marinate Chicken: Coat chicken pieces in the marinade and place in the fridge for at least 3-4 hours or overnight.
  3. Skewer Chicken: Thread the chicken onto skewers. Note: if using bamboo skewers, let them soak for 20 minutes first. You can also alternate the chicken with chunks of onion and bell pepper if you like.
  4. Grill: Grill the kebabs over medium/high heat, turning occasionally until cooked through.
Collage of process shots for Grilled Tandoori Chicken Kebabs

Detailed ingredient list and directions located in the recipe card below.

What To Serve With These Kebabs

Here are a few suggestions on what to serve with these Grilled Tandoori Chicken Kebabs:

Platter containing grilled tandoori chicken kebabs on a bed or rice, naan bread, grilled veggies and small dish of cucumber raita.

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Grilled Tandoori Chicken Kebabs piled on some rice and surrounded by other sides.

Grilled Tandoori Chicken Kebabs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min (plus marinade time)
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American, Indian


This Tandoori Chicken Kebab recipe is super easy to make on the grill and the results are tender and delicious!


  • 4 boneless, skinless chicken breasts, cut into bite sized pieces
  • Optional: 1 onion and red bell pepper cut into chunks
  • Metal or bamboo skewers


  • 1 cup plain yogurt (I like Bulgarian or Greek style)
  • 2 garlic cloves, peeled
  • 1 thumb-sized knob of ginger, peeled
  • 1/2 small onion, peeled
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Himalayan or sea salt
  • Pinch of cayenne or to taste


  1. Blend together marinade: Place marinade ingredients in a blender or food processor and blitz until smooth.
  2. Marinate chicken: Combine chicken pieces and marinade in a container, glass dish or large Ziploc bag.  Place in the fridge to marinate for at least 3-4 hours or overnight.
  3. Place on skewers: Thread the chicken onto skewers.  Option to alternate with some onion and bell pepper chunks.
  4. Grill: Cook on a preheated grill over medium-high heat for approx. 10 minutes or until cooked through, turning occasionally to brown all sides.  Let rest for 5 minutes before serving.


  • I like to use flat metal skewers like these ones since they prevent your food from spinning.
  • If using bamboo skewers, remember to let them soak for 20 minutes before threading on the chicken.
  • Serving suggestions: basmati rice, naan bread, grilled veggies or salad, cucumber raita

About Vanessa Gilic

I want to help you make delicious food using real ingredients! Explore a variety of easy to follow, real-food recipes ranging from healthy eats to comfort food. Welcome to Maple + Mango – I'm so happy you're here!

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  1. gordon says:

    I have discovered that garam masala tastes pretty good on hot buttered toast. Do not dismiss it before trying.

    1. Vanessa | Maple + Mango says:

      Sounds like a nice way to season up the buttered toast!

  2. Vanessa | Maple + Mango says:

    Let me know if you give them a try Matt! I promise they are super easy:)

  3. Matt - Total Feasts says:

    I do love Tandoori chicken, but whenever I have made it at home I’ve cheated and used the spice mix I can get at the grocery store. Might have to give these a try!

  4. Saskia says:

    So good and easy. Definitely will make this again but I will be trading out my round skewers for flat ones like you said. The round ones I used drove me crazy with the spinning.

    1. Vanessa | Maple + Mango says:

      So glad to hear that you liked them Saskia! And yes the round skewers also drive me crazy – since I tried flat ones, I have never turned back!