Tandoori Spiced Grilled Chicken Skewers Recipe

Indian cuisine · 2 servings · 420 calories

Tandoori Spiced Grilled Chicken Skewers recipe

About this recipe

Juicy chicken skewers marinated in aromatic tandoori spices, grilled to perfection and served alongside a fresh cucumber-mint salad.

Ingredients

  • 500 ml PLJ Lemon Juice Original Sharp 500ml
  • 200 G Authentic Greek Yogurt
  • 1 Piece Cucumber 1Pc
  • 1 L Olive Oil – Organic
  • - Shan Tandoori Masala
  • - Tata Salt
  • 400 g Trs Turmeric Powder 400G
  • - Trs Ginger Paste
  • - Greenfields Dried Mint
  • 100G Trs Chilli Powder 100G
  • 300G Trs Garlic Paste 300G
  • 450G Shazans Chicken Breast

Instructions

  1. 1. Cut 450 g chicken breast into evenly sized cubes for skewering.
  2. 2. In a mixing bowl, combine 100 g Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic paste, 1 teaspoon ginger paste, 2 tablespoons tandoori masala, 1 teaspoon turmeric, 1 teaspoon chili powder, and 1/2 teaspoon salt.
  3. 3. Add the chicken cubes to the marinade and mix well to coat completely. Cover and refrigerate for 20 minutes.
  4. 4. Preheat the grill or oven to medium-high heat and lightly oil the grates with 1 tablespoon olive oil to prevent sticking.
  5. 5. Thread the marinated chicken onto skewers, ensuring even spacing for proper cooking.
  6. 6. Grill the chicken skewers for 12-15 minutes, turning occasionally, until fully cooked through and slightly charred.
  7. 7. While the chicken is grilling, prepare the cucumber-mint salad by slicing 1 cucumber thinly.
  8. 8. Toss the cucumber with 1 teaspoon dried mint, 1 tablespoon olive oil and a pinch of salt in a bowl.
  9. 9. Remove the chicken skewers from the grill and allow to rest for 2 minutes before serving.
  10. 10. Plate the grilled chicken skewers alongside the cucumber-mint salad for a refreshing accompaniment.

How to make Tandoori Spiced Grilled Chicken Skewers

  1. Marinate the chicken cubes. Cut chicken breast into even cubes and coat in Greek yogurt, lemon juice, garlic and ginger pastes, tandoori masala, turmeric, chili and salt for 20 minutes.
  2. Grill the chicken skewers. Thread the marinated chicken evenly onto skewers, grill on medium-high heat for 12-15 minutes, turning occasionally, then rest 2 minutes.
  3. Make cucumber-mint salad. Slice cucumber thinly, chop mint, toss with olive oil and a pinch of salt, and serve the skewers alongside the salad.

Frequently asked questions

What is the total time needed to make Tandoori Spiced Grilled Chicken Skewers?
The total time required is approximately 35 minutes, including 10 minutes of prep and 25 minutes of cooking.
Can I make this recipe ahead of time or store leftovers?
You can marinate the chicken up to 24 hours in advance. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
What can I serve with Tandoori Spiced Grilled Chicken Skewers?
Serve the skewers with the included cucumber-mint salad or pair them with naan bread, rice, or a yogurt-based dip for a complete meal.
Can I substitute any ingredients in this recipe?
If you don't have Shan Tandoori Masala, you can use another tandoori spice blend, but the flavor profile may vary slightly.