Tandoori chicken skewers

By Spencer Watts
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  • Skewers
  • 6 boneless, skinless chicken thighs
  • 3/4 cup (160 milliliters) plain yogurt
  • 2 teaspoons (10 milliliters) pre-minced ginger
  • 1 garlic clove, minced
  • 1 tablespoon (15 milliliters) garam masala
  • 1 teaspoon (5 milliliters) ground coriander
  • 1 teaspoon (5 milliliters) ground cumin
  • 1/2 teaspoon (2.5 milliliters) cayenne pepper
  • 1/2 teaspoon (2.5 milliliters) turmeric
  • 1 teaspoon (5 milliliters) salt
  • Juice from 1 lemon
  • 1 tablespoon (15 milliliters) vegetable oil, plus more for grilling


  1. Preheat oven to 400 F (205 C).
  2. If using wooden skewers, put in cold water to soak. Set aside.
  3. Cut chicken thighs into five centimeter pieces.  
  4. Add yogurt, ginger, garlic, garam masala, coriander, cumin, cayenne pepper, turmeric, salt, lemon juice, and one tablespoon (15 milliliters) of vegetable oil to a large bowl and stir well to combine. Put chicken pieces in the bowl and stir to coat. Leave to marinate as long as you wish, from a few minutes to a few hours.
  5. Once chicken is marinated, remove skewers from water. Remove chicken pieces from marinade and thread them onto skewer.
  6. Brush a grill pan with vegetable oil and heat over medium-high. Grill skewers until meat is cooked through, about three minutes each side. Transfer skewers to baking sheet and place in oven. Cook for ten minutes.
  7. Serve with Mint Chutney (See Recipe). 


If you're planning on putting meat in the oven, check out the video below for useful tips!


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