Tandoori Chicken Skewers
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These juicy grilled tandoori chicken skewers are marinated in yogurt and aromatic spices for a simple Indian-inspired dinner, perfect for summer grilling!
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
There’s something about skewers that just makes dinner feel more fun, right? The colors, the char, the fact that you can eat straight off the stick – it’s peak summer food energy. And when those skewers are loaded up with juicy chicken that’s been marinated in spiced yogurt and grilled to perfection? Even better.
These tandoori chicken skewers are one of those recipes that feels a little extra – bold flavors, vibrant color, a cooling dipping sauce on the side – but they’re actually super easy to pull together.
The marinade is full of warm, cozy spices all mellowed out with creamy yogurt and a squeeze of lemon. It’s the kind of combo that smells amazing before it even hits the grill!
If you’ve tried my chicken and potato curry or this curried carrot ginger soup, you already know how much I love this flavor profile. These tandoori chicken skewers are bold and smoky with a little kick, and they pair perfectly with white rice or (personal fave) this basmati rice pilaf and a simple cucumber raita on the side (which, honestly, I could eat with a spoon).
If you’re already firing up the grill for the season, this recipe needs to be on your rotation. And if the weather isn’t playing nice, these work just as well on a stovetop grill pan or oven too!
What Makes It “Tandoori” Chicken?
Traditionally, tandoori chicken is cooked in a tandoor – a super-hot cylindrical clay oven that gives the meat its signature smoky char and juicy texture. The word “tandoori” comes from that cooking method, but over time, it’s also come to describe the bold yogurt-and-spice marinade that gives the dish its flavor and color.
So even if you’re making it on a gas grill (or stovetop), it still counts – as long as you’ve got that spiced marinade and some heat, you’re in tandoori territory.
Why You’ll Love This Recipe
It’s unfussy, but still feels special – Just a handful of spices, stirred into yogurt, and somehow it tastes like way more effort than it actually was.
It’s a great way to switch up grilled chicken – If you’re feeling a little over the usual BBQ sauce routine, this is such a flavorful change of pace!
It’s versatile – You can serve it with naan, rice, salad, or wrapped in flatbread – and it holds up well for meal prep or next-day lunches. It’s flavorful without being TOO spicy, so it’s easy to keep it family-friendly too.
The raita is magic – That cool, creamy cucumber-mint yogurt sauce comes together in five minutes and somehow makes everything feel balanced and fresh. Don’t skip it.
Ingredient Notes
For The Skewers
Chicken
You can use boneless skinless chicken thighs or breasts here – whichever you prefer. Thighs tend to stay a little juicier on the grill, but both work beautifully!
Avocado or Vegetable Oil
The oil helps all the spices cling to the chicken! You can use vegetable oil or avocado – or any neutral oil you prefer!
Yogurt
Plain yogurt is key for the marinade. It helps tenderize the chicken while carrying all that flavor from the spices. Whole milk yogurt adds extra richness, but low-fat works too!
Spices
This recipe uses a mix of warm Indian spices like garam masala, cumin, coriander, cardamom, and cinnamon.
Kashmiri Red Chili Powder
This chili powder adds a gorgeous red color without any dye and a mild heat. If you don’t have – or can’t find it, you can substitute with a mix of paprika and a pinch of cayenne. I think it is definitely worth purchasing if you want that signature tandoori red color (you can get kashmiri chili powder easily on Amazon or from an Indian grocer or specialty spice shop).
Lemon juice
The lemon juice will bring a nice freshness and acidity to the marinade! It really helps meld the flavors together.
Ginger & Garlic
Ginger and garlic is a non-negotiable in Indian food! Use fresh for the best flavor.
For The Raita
Plain yogurt
I like to use plain yogurt for my raita/dipping sauce but you can also use Greek yogurt if you’d like it thicker!
Cucumber & Fresh Mint
The cucumber brings a really nice texture and crunch and the mint adds freshness and a herby flavor. You can either finely chop the cucumber or grate it, it’s up to you!
Ground Cumin
A traditional raita sauce uses ground cumin for earthiness. You can skip it but it adds a really nice flavor!
Extra virgin olive oil
Make sure to use good quality extra virgin olive oil.
Lemon Juice
The lemon juice adds a little tartness and brings all the flavors together.
Step by Step Instructions
- Soak 6 bamboo skewers in water for at least 30 minutes (or use metal skewers).
- In a small bowl, mix together chili powder, salt, and oil to form a paste. Rub this paste all over the chicken, then transfer the chicken to a large bowl or glass container.
- In a separate bowl, whisk together the yogurt, remaining chili powder and salt, ginger, garlic, turmeric, garam masala, coriander, cardamom, cumin, cinnamon, and lemon juice.
- Pour this mixture over the chicken and stir gently to coat everything evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Thread the marinated chicken onto the soaked skewers, discarding any leftover marinade. I like to use a food prep glove for handling the chicken as the chili powder can stain your skin.
- Preheat your grill to medium heat (about 350–400°F). Once hot, oil the grates well using the remaining oil. Place the skewers on the grill, cover, and cook for 15–20 minutes, turning every 3–4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- While the chicken grills, make the dipping sauce by combining the yogurt, cucumber, cumin, mint, olive oil, lemon juice, salt, and pepper in a small bowl. Stir well, taste, and adjust seasoning if needed.
- Serve the skewers hot on a bed of white rice with the raita dipping sauce.
Serving Suggestions
With warm naan bread or flatbread – Perfect for scooping up that juicy chicken and dipping into the raita.
Over a bed of rice – Basmati or jasmine rice works great, especially with a little lemon or herb mixed in. I love serving it with this yellow basmati rice or baked coconut lime rice!
Next to a simple cucumber salad or slaw – Something cool and crunchy balances out the spices nicely.
Tucked into wraps or pita pockets – Add some lettuce, sliced onion, and a drizzle of raita for an easy handheld lunch or dinner.
Paired with roasted veggies – Think this roasted cauliflower with cumin and coriander or these honey roasted carrots and parsnips.
Storage Tips
If you’ve got leftovers, the tandoori chicken skewers will keep well in an airtight container in the fridge for up to 3 days. You can reheat them gently in a skillet or microwave – or enjoy them cold, tucked into wraps or salads.
The raita is best eaten fresh, but it’ll last 1–2 days in the fridge if stored in a sealed container. Just give it a quick stir before serving – the cucumber might release a little water, but it’s still totally good.
Tandoori Chicken Skewers
Ingredients
For the skewers
- 1 tablespoon + 1 teaspoon Kashmiri chili powder divided
- 2 teaspoons kosher salt divided
- 2 tablespoons vegetable or avocado oil divided
- 2 pounds boneless skinless chicken breasts or thighs cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 teaspoons fresh ginger grated
- 2 garlic cloves minced
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 tablespoons lemon juice freshly squeezed, approximately 1 lemon
For the raita dipping sauce
- 1/2 cup plain yogurt
- 1/4 cup finely diced or grated cucumber
- 1/4 teaspoon ground cumin
- 1 tablespoon fresh mint finely chopped (or cilantro)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh-squeezed lemon juice
- 1/8 teaspoon kosher salt or to taste
- 1/8 teaspoon ground black pepper or to taste
Instructions
- Soak 6 bamboo skewers in water for a minimum of 30 minutes.
- In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon salt, and 1 tablespoon of oil to create a paste.
- Rub the chili paste onto the chicken, then place the chicken in a large bowl, glass container or dish.
- In a small bowl, combine the yogurt, remaining chili powder and salt, ginger, garlic, turmeric, garam masala, coriander, cardamom, cumin, cinnamon, and lemon juice.
- Add to the chicken and gently stir to coat evenly. Marinate in the refrigerator for at least 1 hour (or overnight).
- Place chicken on the prepared bamboo skewers, discarding the remaining marinade.
- Preheat a grill to medium heat (350-400 degrees F). Once hot, oil the grates thoroughly with the remaining tablespoon of oil. Add the skewers, cover the grill, and cook, turning every 3-4 minutes, until the chicken has reached an internal temperature of 165 degrees F (15-20 minutes).
- To prepare the dipping sauce, combine the yogurt, cucumber, cumin, mint, olive oil, lemon juice, salt and pepper in a small bowl. Taste and adjust seasoning, if desired.
