Tandoori Chicken Kabobs Recipe
Make Tandoori Chicken Kabobs Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
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- 1
Prepare the marinade
In a large mixing bowl, whisk together yogurt, lemon juice, garlic paste, ginger paste, garam masala, cumin, coriander, paprika, chili powder, and salt. If using red food coloring, add it now. Whisk in the oil until the marinade is smooth and emulsified.
- 2
Prepare the chicken
Trim any excess fat from the chicken thighs and cut into even 1.5-inch (about 4 cm) cubes to ensure uniform cooking.
- 3
Marinate the chicken
Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for 2 to 6 hours (or overnight for deeper flavor), turning once or twice if possible.
- 4
Prepare skewers
If using bamboo skewers, soak 6 skewers in water for at least 20 minutes to prevent burning.
- 5
Skewer the chicken
Thread the marinated chicken evenly onto the soaked skewers, spacing pieces to allow heat circulation.
- 6
Preheat grill
Preheat your grill to medium-high heat (about 400°F / 200°C) or heat a grill pan over medium-high heat.
- 7
Grill the kabobs
Grill the skewers for 8–12 minutes, turning every 3–4 minutes, until chicken is fully cooked (internal temperature 165°F / 74°C) and edges are charred. If you have leftover marinade, reserve some for brushing but do not baste with raw marinade on cooked chicken.
- 8
