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Tandoori Chicken Kebabs

There's nothing more comforting than a nice, spicy Indian meal, but sometimes making a curry from scratch can be a little too time consuming. When you want a quick Indian meal, that can easily work for meal prep these babies are the bomb. Cook on the BBQ for a beautiful chargrilled flavour, or if you're looking for even less effort, pop them in the oven or air fryer.

Tandoori chicken kebabs ingredients

This quick and easy marinade for fish is perfect for any meaty fish like salmon, tuna or mahi mahi. Serve with a light green, leafy salad and a wedge of lime for a refreshing summer dinner. Or go for the ultimate fancy comfort food and serve with chips and a little siracha lime mayo (mix a little bit of siracha and mayonnaise in a bowl with a squeeze of lime juice).



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Tandoori Chicken Kebabs Serves: 4 Nutritional Information Calories: 259 Carbs: 5g Fat: 13.2g Protein: 32g Ingredients 200g Greek-style yoghurt

1 serve of tandoori spice mix

1tsp minced garlic

1 tbsp minced ginger

juice of ½ lemon

1 tsp soy sauce

½ tsp salt

1–2 drops of red food colouring (optional)

600g chicken thigh fillets, cut into large chunks

Tandoori Spice Mix


1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp turmeric

1 tsp salt

1 tsp cayenne pepper Instructions

  1. For the tandoori spice blend, simply mix all the ingredients in a small bowl. Can be stored in an airtight container at room temperature for 3 weeks.

  2. Place all of the ingredients (except the chicken) in a large mixing bowl and stir thoroughly.

  3. Add the chicken to the yoghurt marinade, cover and chill in the fridge for 2–4 hours or overnight.

  4. When


Preheat the oven to 200°C (fan 180°C/gas mark 6) or fire up the barbecue.

  1. Pour marinade over the fish and give it a gentle massage to ensure the fish is coated.

  2. Place in the fridge for at least 2 hours, or overnight to infuse the flavour into the fish really well.

  3. When ready to cook, take the fish out of the fridge, at least 30 minutes before cooking.

  4. Thread chicken onto skewers (if using bamboo skewers, soak in water for 10 minutes first to prevent them from burning).

  5. Preheat oven to 200°C or fire up the grill.

  6. Place the skewers on the barbecue and grill for 30–35 minutes until the chicken has cooked through. If you're cooking in the oven, place the skewers on a baking tray and bake for 30-40 minutes until the chicken is cooked through.

  7. Serve with a green salad and some greek yoghurt, or in a wrap.


Prep ahead tip?


You can freeze the marinated skewers ahead of time for an easy quick, in a hurry weeknight dinner. Simply defrost the skewers before cooking and follow the recipe from step 5.

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