clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Grilled Tandoori Chicken Kebabs

  • 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
  • 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. Place marinade ingredients in a blender or food processor and blitz until smooth.
  2. Combine chicken pieces and marinade in a container, glass dish or large Ziploc bag.  
  3. Place in the fridge to marinate for at least 3-4 hours or overnight.
  4. Thread the chicken onto skewers.  Option to alternate with some onion and bell pepper chunks.
  5. 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

Keywords: tandoori chicken kebabs, chicken skewers