Grilled Tandoori-Style Chicken Skewers

No ratings yet

An Indian-inspired yogurt-based marinade flavored with curry powder adds amazing flavor to these chicken kabobs.

Prep Time15

Cook Time10

Marinating time12

Total Time25

Course: Main Course

Cuisine: Indian

Servings: People

¾ cup plain whole milk Greek yogurt
2 tablespoons cider vinegar
1 tablespoon curry powder (preferably a hot blend)
2 teaspoons minced garlic
¼ teaspoon kosher salt
2 pounds skinless, boneless chicken breasts or thighs (cut into 1 1/2-inch pieces)
¼ cup roughly chopped fresh mint leaves (optional)

In a large bowl, whisk together the yogurt, vinegar, curry powder, garlic, and salt. Add the chicken and toss to coat. Cover and marinate in the fridge for 12 to 24 hours.
If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium-high.
Thread the chicken on the skewers, placing the pieces close to each other but not touching.
Grill, covered, for 6 to 8 minutes total for white breast meat, 8 to 10 minutes for thighs, turning the kebabs about every 2 minutes so that the chicken has nice grill marks on most of the sides and is cooked through.
Transfer the skewers to a serving platter and sprinkle with the chopped mint, if using. Serve over basmati rice with mango chutney, if desired.

Make sure there isn’t too much marinade on the chicken pieces, though definitely don’t scrape too much of it off. The more full-fat the yogurt, the thicker the marinade will be.
Thread the chicken on the skewers, placing the pieces close to each other, but not touching so they brown on all sides and cook faster.