Tandoori Chicken Skewers: Flame-Kissed, Fast, Unforgettable

You want weeknight food that slaps without wrecking your schedule? These Tandoori Chicken Skewers deliver big, bold flavor with almost suspiciously little effort.

We’re talking charred edges, juicy centers, and that signature punchy spice you smell before you even hit the kitchen.

Grill, oven, or air fryer—doesn’t matter. You’ll get restaurant-level results while your phone timer is still judging you.

Why You’ll Love This Recipe

• Bold flavor, minimal fuss: A quick yogurt marinade locks in moisture and marries the spices, so every bite tastes intentional.
• High-protein, lower-calorie: Lean chicken plus a lighter marinade—satisfying without the food coma.
• Flexible cooking: Grill for smoke, broil for convenience, or air fry when you want zero drama.
• Meal-prep friendly: Marinade thrives in the fridge and the cooked skewers reheat like a dream.
• Party-proof: Skewers = handheld. Translation: no cutlery chaos.

Tandoori Chicken Skewers: Flame-Kissed, Fast, Unforgettable

Recipe by Wendy CarterCourse: Low-Carb, Snack

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

280

kcal

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.25-inch cubes (breasts work, but thighs stay juicier)

• 3/4 cup plain whole-milk yogurt (Greek or regular)

• 2 tbsp lemon juice (fresh, not the sad bottled kind)

• 1.5 tbsp ginger–garlic paste (or 1 tbsp grated ginger + 2 cloves minced garlic)

• 1.5 tsp kosher salt

• 1 tsp ground turmeric

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1–1.5 tsp Kashmiri chili powder (mild heat, big color; sub paprika + a pinch of cayenne)

• 1 tsp garam masala

• 1 tbsp neutral oil (plus more for grilling)

• Optional: 1–2 drops red food color (classic look, totally optional)

• Veg for skewers (optional): red onion wedges, bell pepper chunks

• To serve: lime wedges, fresh cilantro, sliced red onion, warm naan, cucumber raita

• Skewers: metal or pre-soaked wooden (soak 30 minutes)

Step-by-Step Instructions

• Prep the marinade: In a large bowl, whisk yogurt, lemon juice, ginger-garlic, salt, turmeric, cumin, coriander, Kashmiri chili, garam masala, and oil. Add food color if you’re going classic restaurant red.
• Slash for flavor: Pat chicken dry. Make shallow slashes in larger pieces so the marinade penetrates. Toss chicken in the bowl and coat thoroughly.
• Marinate like you mean it: Cover and chill at least 30 minutes, ideally 6–12 hours. Up to 24 hours is perfect. Longer? Skip it—over-marinating can mush the texture.
• Skewer up: Thread chicken onto skewers, not too tight, leaving a little space for heat circulation. Add onion and pepper if using. Let skewers sit at room temp 15–20 minutes before cooking.
• Choose your heat:
• Grill: Preheat to medium-high, oil grates. Cook 10–12 minutes, turning every 3–4 minutes, until lightly charred and 165ºF/74ºC internal.
• Oven/broiler: Preheat broiler to high. Place on a rack over a foil-lined tray. Broil 10–12 minutes, turning once, until charred in spots and cooked through.
• Air fryer: 400ºF (205ºC) for 10–12 minutes, turning halfway. Work in batches so they crisp, not steam.
• Finish: Rest 3 minutes. Squeeze with lime. Sprinkle cilantro. Serve with raita and naan.

Best Ways to Store

• Fridge: Keep cooked skewers in an airtight container up to 4 days. Reheat gently in a 325°F oven or air fryer for 5–7 minutes.
• Freezer: Freeze cooked chicken (off skewers) up to 2 months.
  

  Thaw overnight in the fridge.

• Make-ahead marinade: Marinated chicken can be held up to 24 hours. For longer, freeze raw marinated chicken up to 2 months; thaw and cook normally.
• Leftover glow-up: Toss into salads, grain bowls, or wraps; or chop and fold into tikka-style tacos. You’re welcome.

Healthy Highlights

• Protein-packed: About 30–35 g protein per serving keeps you full and focused.
• Lower in fat (smartly): Yogurt tenderizes without heavy oil or cream.
• Spice benefits: Turmeric and ginger bring antioxidant and anti-inflammatory cred (no, it’s not a doctor, but it helps).
• Controlled carbs: The dish itself is low-carb; carbs come from sides like naan or rice—your call.

Nutrition Stats

Approximate per serving (2–3 skewers): 280 calories; 11 g fat; 6 g carbs; 35 g protein; 1 g fiber; 650 mg sodium.

Values vary with yogurt type, salt, and oil.

Preventing Common Errors

• Don’t rush the marinade: Under 30 minutes = meh. Aim for at least 6 hours for deeper flavor.
• Too-wet skewers? Shake off excess marinade before cooking to get char, not stew.
• Uneven pieces: Keep chicken chunks uniform so they cook evenly. Tiny pieces will dry out while big ones are still raw.
  

  Not ideal.

• Overcrowding: Space skewers on the grill/air fryer. Crowding traps steam and kills the char.
• Skipping the rest: Give the meat 3 minutes post-cook. Juices redistribute; flavor skyrockets.
  

  Patience pays.

Mix It Up

• Tandoori paneer or tofu: Same marinade, 20–30 minute soak, then grill/broil. Great vegetarian swap.
• Heat control: For mild, use paprika. For spicy, add 1/2–1 tsp cayenne or chopped green chilies.
• Smoky finish: Add a pinch of smoked paprika or finish with a squeeze of charred lemon.
• Herb boost: Stir chopped mint and cilantro into the marinade for fresh, punchy notes.
• Yogurt swap: Greek yogurt = thicker cling; regular = lighter coat.
  

  Both win. For dairy-free, use a thick coconut yogurt and a splash of vinegar.

• Serve it different: Over saffron rice, in lettuce cups, or on a naan pizza with raita drizzle. IMO, naan pizza is elite.

FAQ

Can I use chicken breast instead of thighs?

Yes—cut into similar-sized pieces and reduce cook time by 1–2 minutes.

Watch closely; breast dries out faster. Pull at 160°F and rest to carryover to 165°F.

What if I don’t have Kashmiri chili powder?

Use 1 tsp sweet paprika plus a pinch of cayenne. You’ll get the color and a customizable heat level.

How do I get that restaurant-style red color?

Either Kashmiri chili powder alone or add 1–2 drops of red food coloring to the marinade.

Totally optional, purely aesthetic.

Can I cook these in the oven without a broiler?

Yes. Bake at 450°F (232°C) for 14–16 minutes, turning once. For a bit of char, finish the last 1–2 minutes under the broiler if available.

Is skewer soaking really necessary?

For wooden skewers, yes—soak 30 minutes to prevent burning.

Metal skewers skip the soak and conduct heat for faster cooking.

How spicy are these?

Medium by default. Dial heat up with cayenne or down with paprika. Yogurt and raita help balance heat, FYI.

Recipe Reflections

Tandoori Chicken Skewers are proof that big flavor doesn’t need big time.

The marinade does the heavy lifting while you do literally anything else. Cook them indoors, outdoors, or in the tiny air fryer you swore you wouldn’t love—and they still hit.

Keep this in your weeknight rotation, and your “I cook” reputation might get dangerously accurate.