Best 2 Tandoori Chicken Kabobs Recipes

Tandoori chicken kabobs are a flavorful and succulent dish that can be easily prepared at home. This article provides three unique recipes for tandoori chicken kabobs, each with its own distinct marinade and cooking method. The first recipe is for classic tandoori chicken kabobs, made with a yogurt-based marinade and grilled in a tandoor oven. The second recipe is for achari chicken kabobs, made with a spicy pickle marinade and cooked in a traditional Indian oven. The third recipe is for malai chicken kabobs, made with a creamy marinade and grilled in a tandoor oven. All three recipes are easy to follow and can be tailored to your own taste preferences. Whether you're a fan of classic tandoori chicken or looking to try something new, this article has the perfect recipe for you.

Let's cook with our recipes!

GRILLED TANDOORI CHICKEN KABOBS

Grilled Tandoori Chicken Kabobs image

When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.

Provided by Taste of Home

Categories Appetizers Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/4 cups plain yogurt
1/3 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon cayenne pepper
3 drops yellow food coloring, optional
3 drops red food coloring, optional
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons minced fresh cilantro
1 medium lemon, cut into six wedges

Steps:

In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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.

Tandoori Chicken Kabobs: Tips & Conclusion

Tips:

Use Fresh Ingredients: For the best flavor, use fresh chicken and vegetables. Choose chicken that is free of blemishes and vegetables that are crisp and brightly colored.
Marinate the Chicken: Marinating the chicken in yogurt and spices is essential for achieving that classic tandoori flavor. Make sure to marinate the chicken for at least 30 minutes, or up to overnight.
Skewer the Chicken and Vegetables: Use metal skewers for grilling the chicken and vegetables. Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
Grill the Kabobs Over High Heat: Grill the kabobs over high heat to get a nice char on the outside while keeping the inside moist and tender.
Serve with Raita and Naan: Serve the tandoori chicken kabobs with raita (a yogurt-based sauce) and naan (a type of Indian flatbread) for an authentic experience.

Conclusion:

Tandoori chicken kabobs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. With a few simple ingredients and a little bit of time, you can create a flavorful and authentic Indian dish that will impress your friends and family. These tips and conclusion will help you make the best tandoori chicken kabobs possible. With a little practice, you'll be able to master this classic Indian dish and enjoy it for years to come.