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Yogurt-Marinated Tandoori Chicken Kebabs

May 7, 2012

In an effort to get fit for my wedding next year, I’ve been trying hard to eat healthy. And even though that means giving up some of my favorite comfort foods and best recipes, it also opens windows for new recipes and cooking with new flavors and ingredients. I made this recipe up based on some kebabs I’ve had in Indian and Lebanese restaurants. It’s delicious, quick and easy!

Marinating the chicken in a yogurt mixture keeps the meat tender and juicy while grilling. I found a Tandoori spice blend at World Market and I used Madras curry powder for a warm and smoky flavor.

If you are using wooden skewers, make sure to soak them in water for about an hour, fully submerged, before you skew your ingredients and start grilling.

I added grilled onions and I meant to use red bell peppers but forgot them at the grocery store, hence why you don’t see the in the photos. But overall this recipe is great to pair with Indian or Mediterranean flavors and its super easy and inexpensive. I paired it with tzatziki and a Greek salad and it was light, yet full of great flavors.


    • 1 1/2 cups plain low-fat yogurt, divided
    • 1 tablespoon Tandoori Spice Blend (Cost Plus World Market)
    • 1 teaspoon Madras curry powder
    • 2 garlic cloves, minced
    • 1 teaspoons plus salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
    • 1 red onion, chopped into 1 inch pieces
    • 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
    • Six 8-in. skewers

Combine yogurt, tandoori seasoning, curry powder, garlic, salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.

Thread chicken, onion and bell pepper onto skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Serve.


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