Tandoori Chicken Kabobs

Serve these Middle Eastern inspired kabobs with Jasmine rice, mango and/or cilantro chutney, along with warm naan or pita bread.

Serves: 4Prep: 30 minutesCook: 2 hoursTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, grated
  • 2 teaspoons sweet paprika
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon turmeric
  • 1 pound boneless skinless chicken breasts, cut in 1½” cubes
  • 1 tablespoon extra virgin olive oil
  • 8 green onions, white and light green parts cut in 1½” pieces
  • 8 (12”) metal skewers


  • In medium glass bowl, mix all ingredients except chicken, oil and onion. Place chicken in large resealable plastic storage bag and add oil; knead bag to coat chicken in oil. Pour in yogurt mixture; seal bag and knead to cover all of chicken with mixture.
  • Refrigerate 2 hours to overnight. Thread chicken cubes alternately with green onion pieces on skewers.
  • Heat gas or charcoal grill to medium heat. Place skewers on grill. Cook 3-4 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165°F.
  • Refrigerate leftovers.