Tandoori Kabab is a flavorful Indian grilled appetizer made with tender pieces of chicken, lamb, or mutton marinated in yogurt, lemon juice, and aromatic tandoori spices. Traditionally cooked in a clay tandoor, this homemade version can be prepared in an oven, air fryer, or grill while delivering the same smoky flavor and juicy texture. Tandoori Kababs are perfect for barbecues, parties, or family dinners and are best served with mint chutney, onion rings, and lemon wedges.
In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, and salt.
Add the chicken or mutton pieces and coat them evenly with the marinade.
Cover and refrigerate for at least 3–4 hours, or overnight for deeper flavor.
Thread the marinated meat onto metal or soaked wooden skewers.
Preheat the oven or grill to 220°C (425°F).
Grill the kababs for 18–22 minutes, turning halfway through and brushing with butter or oil for a smoky finish.
Cook until the meat is tender, juicy, and slightly charred on the edges.
Garnish with fresh coriander and serve hot with mint chutney, onion rings, and lemon wedges.
500g boneless chicken or mutton, cut into cubes
½ cup thick yogurt
2 tbsp ginger-garlic paste
2 tbsp lemon juice
1 tsp tandoori masala
1 tsp red chili powder
Salt to taste
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