Tandoori Chicken Skewers

Name: Tandoori Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 1½ lbs (680 g) Boneless, skinless chicken breast, cut into 1.5-inch (4 cm) cubes; ½ cup (120 ml) Plain yogurt (Greek or regular), room temperature; 3 tbsp (25 g) Tandoori spice blend; 3 tbsp (45 ml) Fresh lemon juice, freshly squeezed; 1½ tbsp (20 g) Ginger-garlic paste; 2 tbsp (30 ml) Vegetable or neutral oil; 1 tsp (5 g) Kosher salt; ⅓ cup (12 g) Fresh cilantro, finely chopped; ¼ cup (8 g) Fresh cilantro, leaves only (optional); 2 medium Lemon, wedges (optional)

From the MyKitchenBank Kitchen

These tandoori chicken skewers are an impressive yet quick appetizer for parties and gatherings. Tender chicken pieces are coated in a flavorful yogurt-based marinade infused with tandoori spices, ginger, and garlic, then grilled until charred and juicy. Ready in about 30 minutes and perfect for serving as a crowd-pleasing starter or alongside other Indian fare.

Prep: 15 min
Cook: 12 min
Wait: 7 min
Total: 34 min
Makes: 12 skewers (6 servings)

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Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes before starting
Have your grill or grill pan ready to heat when you begin cooking
Pat chicken breasts completely dry before cutting; moisture prevents spices from adhering properly
Measure and prepare all ingredients beforehand (mise en place)

1
Prepare chicken and skewers
- If using wooden skewers, soak them in water for at least 30 minutes ahead of time.
- Pat the chicken breasts dry with paper towels.
- Cut each breast into 1.5-inch (4 cm) cubes.
- Aim for uniform sizes so they cook evenly.
- You should have approximately 12–16 cubes total.
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Ready when: Chicken pieces are evenly cubed and dry to the touch
Tip: Dry chicken helps the marinade adhere and penetrate better; damp chicken may cause it to slide off
2
Mix tandoori marinade
- In a small mixing bowl, combine the yogurt, tandoori spice, ginger-garlic paste, lemon juice, oil, salt, and chopped cilantro.
- Stir until fully blended with no visible dry spice.
- The mixture should be smooth, vibrant, and fragrant.
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Ready when: Spice mixture is uniform with no dry spice visible
Tip: Stir from the bottom of the bowl to fully incorporate spices and prevent lumps
3
Marinate chicken
- Add the cubed chicken to the bowl with the tandoori marinade.
- Using your hands or a spoon, toss and turn the chicken until every piece is evenly coated with the spice mixture.
- The chicken should look glossy and vibrant red-orange.
- Let sit at room temperature while you assemble the skewers and start preheating the grill, about 5 minutes.
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Ready when: All chicken pieces are coated and look glossy
Tip: Don't let the marinade sit longer than 10 minutes at room temperature; longer marinating should be done in the refrigerator
4
Thread chicken onto skewers
- Thread the marinated chicken cubes onto the skewers, using 2–3 pieces per skewer for even cooking.
- Leave about 1/4-inch space between each piece to allow heat circulation.
- Leave 2 inches of empty skewer at each end for safe handling.
- Arrange on a plate or tray.
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Ready when: Chicken pieces are evenly spaced on skewers, ready for the grill
Tip: Tightly packed skewers create steam and cook unevenly; space pieces slightly apart for direct heat contact
5
Heat grill to medium-highOven 450°F / 230°C
- Heat your grill or grill pan to medium-high heat, about 400–450°F (200–230°C).
- Once the grates are hot, use a grill brush or folded paper towel to lightly brush them with a bit of oil to prevent sticking.
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Ready when: Grates are hot; water drops sizzle immediately when flicked onto the grates
Tip: Cold grates cause sticking and uneven browning; preheat thoroughly for best results
6
Grill skewers until cooked throughOven 165°F / 75°C
- Place the skewers directly on the hot grates.
- Cook for 3–4 minutes on the first side without moving them; this allows them to develop caramelization and char marks.
- Flip the skewers and cook another 3–4 minutes on the opposite side.
- Continue turning every 2–3 minutes for the remaining time, for a total of 10–12 minutes.
- The chicken is done when fully cooked through with no pink inside and an internal temperature of 165°F (74°C), with lightly charred, slightly blackened edges.
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Ready when: Chicken pieces are cooked through (165°F / 74°C internal temperature), with light charred edges and no pink inside
Tip: Don't flip constantly; let the chicken sit on the grates long enough to develop caramelization and char marks for deeper flavor
7
Rest skewers and serve
- Transfer the skewers to a serving plate.
- Let rest for 2 minutes, which allows residual heat to finish cooking the interior and juices to redistribute through the meat.
- Garnish with fresh cilantro leaves and serve with lemon wedges on the side for squeezing over the chicken.
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Ready when: Skewers are rested and ready to eat
Tip: Resting prevents the chicken from drying out as juices redistribute; don't skip this step even though it seems quick

Good to know

Tips

Never skip soaking wooden skewers; they burn easily and can impart bitter flavors to your chicken
Pat the chicken completely dry before marinating—moisture prevents the spices from adhering properly to the surface
Medium-high heat is critical: too high burns the exterior before the interior cooks, too low dries the chicken out
Use an instant-read thermometer to verify the 165°F (74°C) internal temperature; it removes all guesswork and ensures food safety

Make ahead

Marinate chicken for up to 4 hours in the refrigerator ahead of time. Cooked skewers can be prepared up to 4 hours ahead and served cold or reheated in a 350°F oven for 5–7 minutes.

Storage & reheating

Cooked skewers keep in the refrigerator in an airtight container for up to 3 days. Reheat on a grill over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes until heated through. Marinated raw skewers can be frozen for up to 1 month; thaw in the refrigerator overnight before grilling, or grill from frozen with an extra 3–4 minutes of cooking time.

Substitutions

Tandoori spice blend → Homemade blend of paprika (2 tbsp), cayenne (1 tsp), ground coriander (1 tsp), ground cumin (1 tsp), turmeric (1/2 tsp), and garam masala (1/2 tsp). Mix these dry spices for a fresher, more customizable tandoori flavor
Plain yogurt (Greek or regular) → Greek yogurt or sour cream. Greek yogurt makes a thicker marinade with more tang; sour cream will be tangier still
Boneless, skinless chicken breast → Boneless, skinless chicken thighs, cut into similar-sized pieces. Thighs are more flavorful and juicy, though they may cook 1–2 minutes longer
Ginger-garlic paste → Minced fresh ginger and fresh garlic (1 tbsp minced ginger + 2–3 cloves minced garlic). Fresh minced aromatics will be slightly more pungent than paste; blend well into the marinade