Tandoori Chicken Skewers Recipe
While you aren’t using a traditional tandoor to flame-roast this chicken, this recipe for Tandoori Chicken Skewers is pretty close to authentic in all other aspects. Traditional flavors build layers of taste that are only enhanced further by the smoky char from your grill. Served with pillowy naan bread, fragrant rice, and a cooling cucumber yogurt sauce, this BBQ chicken recipe will make even the most stubborn of picky eaters happy.
Tandoori Chicken Skewers Recipe
PrintIngredients
Method
Photos
12 to 16
chicken thighs, boneless, skinless
2 tbsp.
ghee or peanut oil
1 tbsp.
regular paprika
2 tsp.
ground cumin
2 tsp.
ground coriander
1 tsp.
turmeric
1 tsp.
ground cinnamon
cayenne pepper to taste (more=spicier)
1 cup
cup plain yogurt
½
lemon, freshly juiced
3 cloves
garlic, grated/minced
1 knob (½ in.sq.)
ginger, grated
Raita:
1 cup
plain yogurt
>½ small
cucumber, peeled, seeded, and grated
½ small
onion, coarsely grated
1 tsp.
sugar
2 tsp.
fresh-squeezed lemon juice
salt to taste
To Serve:
4 to 6 pieces
naan bread
2 cups
basmati rice, cooked
thinly sliced red onion
cilantro
- Up to 8 hours before eating, slice the chicken thighs up into bite-sized morsels.
- Place the ghee/peanut oil into a saucepan or skillet over very low heat. Add the paprika, cumin, coriander, turmeric, cinnamon, and cayenne. Bloom the spices over low heat for 2 to 4 minutes, while you gather the rest of the ingredients.
- In a glass or non-reactive bowl, combine the yogurt, garlic, ginger, and lemon juice. Stir in the oil and spice mixture. Fold in the chicken and marinate for 30 minutes up to 8 hours.
- *Did you know you are using an acidic marinade on your chicken? Learn more about types of marinades here*
- When you are ready to eat preheat the rear burner of your grill to high if using the Napoleon Shish-Kebab Skewer Set. Preheat the main burners to medium-high (about 425°F) if just using regular skewers.
- Thread the chicken bites onto skewers and cook for 20* minutes until the outside is charred if using the rotisserie, 5 to 7 minutes per side if directly grilling on cooking grids.
- While the chicken is cooking, spray the naan with a little water on top, just a tiny bit, and stack them. Wrap the naan in foil and place the naan on the grill, off of direct heat, to warm. The water will ensure they stay soft and delicious.
- Serve the chicken on or off the skewer with soft and delicious naan, fragrant and fresh rice, and a delicious Raita dip.
The beauty of this recipe is that you can make it as spicy or not-spicy as you want without sacrificing the myriad of delightful flavors. These Tandoori Chicken Skewers cooked on the barbecue one of two ways may not be prepared in the traditional tandoor, but they have all of the heart and savor of the real deal. Munch a morsel of chicken with a mouthful of bread or rice and allow the experience to wash over you. What’s your favorite traditional food? Share your favorite BBQ recipes and photos with us on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Gather ingredients for the marinade
Slice the chicken into bite-sized chunks
Slide the marinated chicken onto skewers
Place the skewered chicken onto the grill
Grill on the rotisserie for 20 minutes or until cooked through and slightly charred
Serve with rice, naan, and dip
Serve family-style on skewers or remove them from the skewers and serve directly from a platter
Spice things up with extra hot peppers, fresh sliced onion, and a squeeze of fresh lime
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather ingredients for the marinade
Slice the chicken into bite-sized chunks
Slide the marinated chicken onto skewers
Place the skewered chicken onto the grill
Grill on the rotisserie for 20 minutes or until cooked through and slightly charred
Serve with rice, naan, and dip
Serve family-style on skewers or remove them from the skewers and serve directly from a platter
Spice things up with extra hot peppers, fresh sliced onion, and a squeeze of fresh lime