Tandoori Chicken Skewers Recipe
Marinated chicken skewers grilled to perfection.
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Ingredients
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Marinade & Chicken
Skewers & Garnish
Method
Marinade & Chicken
Prep chicken
Trim fat from chicken thighs and cut into 1 to 1¼-inch pieces. Pat dry with paper towels.
Soak skewers (if wooden)
If using wooden skewers, place them in water to soak at least 30 minutes to prevent burning.
Make marinade
In a large bowl, whisk together yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, salt, and black pepper until smooth. Add red food coloring if using and mix until evenly distributed.
Marinate chicken
Add the chicken pieces to the marinade, stirring to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
Skewers & Grill
Assemble skewers
When ready to cook, thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates. Optionally alternate with ¾-inch wedges of red onion.
Preheat grill or broiler
Preheat an outdoor grill to medium-high (around 400–450°F / 200–230°C). If using an oven broiler, position a rack 6 inches from the heat and preheat broiler. Lightly oil the grill grates or a baking sheet.
Grill skewers
Brush the skewers lightly with vegetable oil. Place skewers on the grill and cook 10–12 minutes total, turning every 2–3 minutes to char evenly and prevent burning. Aim for an internal temperature of 165°F (74°C). If using a broiler, broil 6–8 minutes per side, watching closely to avoid over-charring.
Rest
Remove skewers from heat and let rest 5 minutes to allow juices to redistribute.
Garnish & Serve
Transfer skewers to a serving platter. Sprinkle chopped fresh cilantro over the skewers and serve with lemon wedges alongside for squeezing. Serve hot with rice, naan, or salad.
