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Tandoori Chicken Kebabs

Use plain yogurt as the base for this tangy marinade.

  • prep: 20 mins
    total time: 2 hours 20 mins
  • servings: 4




  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 1 piece fresh ginger (2 inches)
  • 2 jalapeno chiles, chopped
  • 1 cup plain yogurt
  • 8 boneless, skinless chicken thighs (about 1 3/4 pounds)


  1. Step 1

    In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt, and blend until smooth.

  2. Step 2

    Halve each chicken thigh lengthwise. Thread 4 chicken pieces on each of 4 long skewers. Arrange skewers in a nonmetallic dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours or up to overnight, turning periodically.

  3. Step 3

    Heat grill to high; lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8 to 10 minutes.

Everyday Food, July/August 2004



Reviews (2)

  • 11 Sep, 2010

    This is a tasty dish. It was a little to sour for my kids only one out of my 4 liked it. I marinated it for 48 hours so maybe that was why it was overly sour? I served it with quinoa and cucumber salad. I would make this dish again for sure, but not to often.

  • 2 Oct, 2008

    I love this recipe. The yogurt makes the chicken so tender (I leave it in the fridge overnight). And the blend of spices are also very flavorful. This is a very easy recipe to prepare the night before and then grill before dinner. Throw some fresh veggies on the grill, and you've got a great meal.