Tandoori Chicken Kebabs

Use plain yogurt as the base for this tangy marinade.

  • Prep:
  • Total Time:
  • Servings: 4
Tandoori Chicken Kebabs

Source: Everyday Food, July/August 2004


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

  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. 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.


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