Tandoori Chicken Kebabs are flavorful Indian-style kebabs made with tender chicken marinated in yogurt, aromatic spices, and lemon juice. Grilled until juicy and slightly charred, these kebabs offer a delicious smoky flavor with a rich blend of traditional tandoori seasonings. Perfect for appetizers, family dinners, barbecues, or festive gatherings, they taste wonderful when served with mint chutney, onion rings, and lemon wedges.
Cut the boneless chicken into bite-sized cubes and place them in a mixing bowl.
Add yogurt, ginger-garlic paste, tandoori masala, and lemon juice.
Mix thoroughly until the chicken is evenly coated with the marinade.
Cover and refrigerate for at least 1–2 hours to allow the flavors to develop.
Thread the marinated chicken pieces onto skewers.
Preheat the oven to 425°F (220°C) or prepare a medium-high grill.
Cook for 15–20 minutes, turning occasionally and brushing lightly with oil, until the chicken is cooked through and lightly charred. Ensure the internal temperature reaches 165°F (74°C).
Serve hot with mint chutney, sliced onions, and lemon wedges.
500 g boneless chicken, cut into cubes
½ cup plain yogurt
1 tablespoon ginger-garlic paste
2 tablespoons tandoori masala
1 tablespoon lemon juice
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