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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