Summer Tandoori Times: Tandoori Chicken Kabobs Recipe

I’d forgotten about this grilling recipe (super awesome and easy) that we’d discovered summers ago while living on the coast of North Carolina.  I remember thinking the ingredients were extensive at the time.  When I found the same recipe again this week (at the request of my best friend who was visiting) I was startled at just how few ingredients the original recipe took.  So my next step was to question the effectiveness of the simplicity to these tasty kabobs and I researched and found a recipe with a bit more swath of spices.  Below I’m including the down and dirty easy kabob version from Martha Stewart’s Good Food Everyday (tastes almost as good) and the bit more extensive version.   These kabobs would be tasty with an almond, currants, and cilantro rice on the side.

Super Simple Tandoori Chicken Kabobs Recipe


  • 2 tablespoons fresh lime juice
  • 4 garlic cloves, chopped
  • 1 piece fresh ginger (2 inches), chopped
  • 2 jalapeno chiles, chopped
  • 1 cup plain yogurt
  • 8 boneless, skinless chicken thighs (about 1 3/4 pounds) OR 3 breasts

Optional: *Can add to marinade, for more complexity:

  • 1 bunch of chopped cilantro
  • 15 mint leaves
  • 1 tsp cumin
  • 1/2 teaspoon mace
  • 1/2 teaspoon cardamom
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  1. Mix together lime juice, chopped garlic, chopped ginger, chopped jalapeno chile, and yogurt (can add extra spices).  You can puree it if you have time.
  2. Chop chicken breasts or thighs into kabob size pieces and place in marinade, covered in refrigerator for at least 2 hours (can be overnight).
  3. Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally for 8-10 minutes until no longer pink.
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