Tandoori Chicken Kebabs Recipes

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GRILLED TANDOORI CHICKEN KABOBS



Grilled Tandoori Chicken Kabobs image

When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups plain yogurt
1/3 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon cayenne pepper
3 drops yellow food coloring, optional
3 drops red food coloring, optional
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons minced fresh cilantro
1 medium lemon, cut into six wedges

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN TANDOORI KEBABS | SLIMMING & WEIGHT WATCHERS FRIENDLY



Chicken Tandoori Kebabs | Slimming & Weight Watchers Friendly image

We love a good Fakeaway, and these Chicken Tandoori Kebabs are no exception - great for a slimming friendly barbecue!

Provided by Emma T

Categories     Dinner     Lunch     Snacks

Time 40m

Number Of Ingredients 9

600 grams chicken thigh fillets
250 grams fat free Greek yoghurt
4 tbsp tandoori curry powder
1 clove garlic (finely grated)
1 tbsp fresh ginger (finely grated)
½ lemon (juice of)
1 tsp dark soy sauce
½ tsp salt
1-2 drops red food colouring (optional)

Steps:

  • Place all of the ingredients, except the chicken into a bowl and mix.
  • Dice the chicken thighs into large chunks, ensuring that any visible fat or skin have been removed. Place into the yoghurt marinade, cover and chill in the fridge for 2-4 hours.
  • Remove from the fridge. Place the chicken onto skewers (metal or bamboo, just remember to soak bamboo skewers in water to prevent them from burning). Place onto a hot barbecue for around 30-35 minutes until the chicken has cooked through.If you prefer to cook these in the oven, skewer the meat as above, and place into an oven preheated to 180ºC for 35-40 minutes until cooked through.
  • Once cooked, serve with your choice of accompaniment!

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 31 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 127 mg, Sodium 497 mg, Fiber 2 g, Sugar 0.4 g, UnsaturatedFat 0.6 g, ServingSize 1 serving

TANDOORI-INSPIRED OVEN CHICKEN SKEWERS



Tandoori-Inspired Oven Chicken Skewers image

Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.

Provided by Bibi

Categories     World Cuisine Recipes     Asian     Indian

Time 1h3m

Yield 6

Number Of Ingredients 7

2 (6 ounce) containers peach-mango yogurt
3 tablespoons garam masala
1 lemon, zested and juiced
1 (1 inch) piece fresh ginger, grated
1 teaspoon curry powder
1 teaspoon salt
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
  • Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
  • Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
  • Bake skewers in the preheated oven for 15 minutes. Remove from oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

Nutrition Facts : Calories 370 calories, Carbohydrate 15.6 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 523.9 mg, Sugar 10 g

TANDOORI CHICKEN KEBABS



Tandoori Chicken Kebabs image

In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs. Serve with brown basmati rice and a spinach salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Thigh Recipes

Time 50m

Number Of Ingredients 11

1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 ½ tablespoons tandoori spice blend or hot curry powder
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces

Steps:

  • Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
  • Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
  • Preheat grill to high.
  • Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
  • Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 11.3 g, Cholesterol 79.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 4 g, Sodium 545.8 mg, Sugar 6.7 g

TANDOORI CHICKEN KABOBS



Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

2 small chickens (about 2 1/4 pounds each), split or quartered
2 tablespoons lemon juice
2 tablespoons yellow food coloring (optional)
1 tablespoon red food coloring (optional)
2 tablespoons ground cumin
1 tablespoon Garam Masala or ground coriander
1 to 2 teaspoons ground red pepper
Coarse salt, to taste
2 cups yogurt
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
6 tablespoons usli ghee, clarified butter or extra-virgin olive oil
Onion, tomato, and cucumber slices, for garnish

Steps:

  • Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

TANDOORI CHICKEN KEBABS



Tandoori Chicken Kebabs image

Punjabi style chicken kebabs. Spicy flavors softened by cool yogurt. Serves well over rice. Grills well on a Forman Grill!

Provided by Arimaeis

Categories     Chicken Breast

Time 3h12m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 tablespoon lemon juice
3 tablespoons tandoori paste
3 tablespoons low-fat plain yogurt
1 garlic clove, crushed
2 tablespoons fresh coriander
1 small onion, cut into wedges, separated into layers
1 teaspoon olive oil, for brushing
black pepper, to taste

Steps:

  • Chop the chicken into 1 inch cubes, place in bowl.
  • Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
  • Cover and marinate in the fridge for 2-3 hours.
  • Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
  • Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
  • Serve straight off the grill over rice.

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories     World Cuisine Recipes     Asian     Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

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