Looking for a super flavorful, easy to make chicken dish that’s great for weeknight dinners as well as barbecues? This Tandoori Chicken Skewers recipe has big, bold global flavors that are mouthwatering and oh so delicious.
One of the best things about cooking with chicken is how versatile and flavorful it can be. It’s one of my favorite proteins to cook with when I want big, bold global flavors.
From Instant Pot Moroccan Chicken to my Filipino Chicken Adobo recipe, this everyday protein favorite of home cooks everywhere soaks up whatever spices and flavors you add. Which makes it so perfect for rich, satisfying tandoori flavors.
These Tandoori Chicken Skewers are perfect for any barbecue. And because they cook quickly, they’re also great to prep the night before or the morning of and then grill up for a quick weeknight dinner the whole family will love.
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❤️ Why you’ll love this recipe
This chicken skewer recipe is sure to become part of your regular BBQ rotation!
- So flavorful – The chicken marinates in a yogurt-based marinade full of classic Tandoori spices.
- Quick and easy – After marinating the chicken, you simply skewer the chicken and toss onto the grill for a few minutes. So simple and easy!
- Versatile meal – I love to serve this simply over rice for a quick weeknight dinner. For barbecues, the side dish possibilities are endless!
- Great recipe to serve a crowd – You can easily double this recipe to serve a larger crowd for your Memorial Day, 4th of July, Father’s Day, Graduation, Labor Day barbecue or any spring/summer gathering.
🛒 Ingredient notes
You’ll find the full list of ingredients with measurements in the printable recipe card at the bottom of this post. But here are some quick notes about ingredients to help you make the most flavorful dish.
- Chicken – Boneless, skinless chicken thighs will give you the juiciest, most tender results. They also are the most flavorful. However, you can use chicken breast instead if you prefer.
- Aromatics – I use garlic and finely grated ginger (grated almost into a paste) for the most flavorful foundation, but you can use minced ginger or even substitute ground ginger. Don’t skimp on the garlic though — it’s an important flavor addition to this recipe!
- Spices – This recipe calls for a combination of turmeric, paprika, cumin, and a touch of cayenne pepper. It’s not spicy at all, but rather, it’s well-spiced.
- Yogurt – This helps bind the flavors together, but the Greek yogurt also adds a classic touch of tang. You can use dairy-free yogurt instead if you’d like.
- Garnish – Chopped fresh parsley adds brightness and color to the finished dish. You can substitute cilantro instead.
✅ Step-by-step instructions
More detailed instructions are in the printable recipe card at the bottom of this post. Here are step-by-step photos with a quick overview to show you how easy it is to make this recipe!
Start by soaking the wooden skewers in water for at least 30 minutes. This helps keep them from burning on the grill. Pat dry with paper towels.
Make the marinade. Then toss the chicken pieces into the marinade and refrigerate.
Thread the chilled and marinated chicken pieces onto skewers.
Brush a grill or grill pan over medium high heat with olive oil.
Grill the chicken for about 6-8 minutes on each side, turning halfway through.
HOW TO TELL CHICKEN IS COOKED: Chicken is fully cooked when an internal thermometer shows a reading of 165°F.
👩🏻🍳 Recipe FAQs
Absolutely! I use chicken thighs because I find them to be juicier and tender, and also more flavorful. However, you can substitute the same amount of chicken breasts for chicken thighs if you prefer.
These skewers are best enjoyed soon after they are grilled. They will keep for up to 2 hours (max) at room temperature; after that, be sure to refrigerate the skewers to keep the chicken from spoiling.
Store leftovers wrapped tightly in aluminum foil, or remove from skewers and store in an airtight container in the refrigerator for up to 4 days.
🍽 Serving ideas
These tandoori chicken skewers go so well with almost any side dish you’d serve at a barbecue or a dinner al fresco. Try serving it with our Charred Corn Salad, Cucumber Mint Salad, or Curry Samosas.
🍷 🥂 Wine pairings
I love to pair these rich, bold tandoori flavors with a fruit forward, light-bodied, low tannin red wine, such as a Pinot Noir. The bright red fruits of Pinot Noir complement the smoky flavors in these chicken kabobs.
If you’re in the mood for a cocktail, try it with our Bourbon Lemonade. The bright acidity of the lemon flavors balance the richness of the tandoori chicken. Meanwhile the depth of flavor from the bourbon matches the smokiness of the sauce.
More chicken recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Tandoori Chicken Skewers
Ingredients
Marinade
- ½ cup plain Greek yogurt
- 3 garlic cloves, minced
- 1 Tablespoon finely grated ginger
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh squeezed lime juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ teaspoon garam marsala
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
Chicken and Garnishes
- 2 pounds boneless, skinless chicken thighs, cut into 1" pieces
- chopped parsley or cilantro leaves for garnish and lime wedges for serving
Instructions
- In a large bowl, whisk together all of the marinade ingredients.
- Add the chicken and gently toss to coat.
- Cover and refrigerate the chicken for at least 2 hours, up to overnight.
- 30 minutes before you start cooking, soak wooden skewers in water.
- 15 minutes before you start cooking, remove the chicken from the refrigerator.
- Heat your grill or grill pan to medium heat (350-450°F).
- Thread chicken pieces onto the skewers.
- Grills each skewer for approximately 12-15 minutes, turning them over halfway for even cooking.
- Garnish with chopped parsley and serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the flavors, the combination of different spices makes this dish unique.