Best 2 Tandoori Chicken Kabobs Recipes

Recreate the mouthwatering flavors of Indian cuisine in the comfort of your own home with our specially curated guide to the ultimate tandoori chicken kabobs. Let your taste buds embark on a culinary adventure as we reveal the secrets to perfectly marinated and succulent chicken, expertly grilled to achieve that smoky, charred perfection. From selecting the right ingredients to mastering the art of kabob making, our comprehensive article provides step-by-step instructions for an unforgettable dining experience. Whether you're a seasoned grill master or just starting out, we'll equip you with the knowledge and confidence to create tantalizing tandoori chicken kabobs that will leave your family and friends craving for more.

Let's cook with our recipes!

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

Ingredients

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

TANDOORI CHICKEN KABOBS

Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

Tips: For Perfect Tandoori Chicken Kabobs

Use boneless, skinless chicken thighs for juicy and flavorful kabobs.
Marinate the chicken in a yogurt-based marinade for at least 6 hours, or overnight.
Use a variety of spices in the marinade, such as cumin, coriander, paprika, and cayenne pepper.
Thread the chicken onto skewers alternating with vegetables like bell peppers, onions, and tomatoes.
Cook the kabobs over medium heat on a grill or in a tandoor oven until the chicken is cooked through and slightly charred.
Serve the kabobs with a cooling cucumber-yogurt sauce or a spicy mint chutney.

Conclusion: Savor the Authentic Flavors of India

Tandoori chicken kabobs are a delightful dish that combines the bold flavors of Indian spices with the succulent texture of chicken. Whether you're hosting a backyard barbecue or looking for a flavorful weeknight meal, these kabobs are sure to be a hit. Experiment with different marinades and spice blends to create your own unique variation of this classic dish. Enjoy the deliciousness!