No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Reviews (2)

  • daisyrain2881 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.

  • engineeringirl 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.

Related Topics