Best 2 Grilled Tandoori Chicken Kabobs Recipes

Tandoori chicken kabobs are a flavorful and succulent dish that captures the essence of Indian cuisine. Marinated in a blend of yogurt, spices, and herbs, the chicken is grilled to perfection, resulting in tender and juicy meat with a crispy exterior. These kabobs are a delightful appetizer or main course, perfect for a summer barbecue or a cozy dinner party. The article includes three variations of this classic dish: a traditional tandoori chicken kabob recipe, a gluten-free version, and a vegetarian alternative made with paneer cheese. Each recipe provides step-by-step instructions, a list of ingredients, and cooking tips to ensure a successful grilling experience. Whether you're a seasoned grill master or a beginner, these tandoori chicken kabob recipes will guide you in creating a mouthwatering dish that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

GRILLED TANDOORI CHICKEN

Grilled Tandoori Chicken image

Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!

Provided by Averie Sunshine

Categories 30-Minute Meals

Time 1h

Number Of Ingredients 21

Ingredients

1/2 cup (5 ounces) Greek yogurt (I used 0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, finely minced or pressed
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon paprika (I used smoked paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste
1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
about 2/3 cup (6 ounces) Greek yogurt (I used 0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup fresh cilantro finely minced for garnishing, optional

Steps:

Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

TANDOORI CHICKEN KABOBS

Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 small chickens (about 2 1/4 pounds each), split or quartered
2 tablespoons lemon juice
2 tablespoons yellow food coloring (optional)
1 tablespoon red food coloring (optional)
2 tablespoons ground cumin
1 tablespoon Garam Masala or ground coriander
1 to 2 teaspoons ground red pepper
Coarse salt, to taste
2 cups yogurt
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
6 tablespoons usli ghee, clarified butter or extra-virgin olive oil
Onion, tomato, and cucumber slices, for garnish

Steps:

Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

Tips:

For the best flavor, marinate the chicken for at least 30 minutes, or up to overnight.
If you don't have time to marinate the chicken, you can still make this recipe by simply grilling the chicken kabobs without marinating them. However, the chicken will not be as flavorful.
Be sure to preheat your grill to medium-high heat before grilling the chicken kabobs.
Grill the chicken kabobs for 8-10 minutes per side, or until the chicken is cooked through.
Serve the chicken kabobs with your favorite dipping sauce, such as tzatziki sauce, raita, or chutney.

Conclusion:

Grilled tandoori chicken kabobs are a delicious and easy-to-make dish that is perfect for summer entertaining. The chicken is marinated in a flavorful yogurt-based marinade and then grilled to perfection. Serve the chicken kabobs with your favorite dipping sauce and enjoy!