Yoghurt is my juiciness insurance policy
When I want chicken skewers that stay tender even if I get distracted, I go straight for yoghurt. It coats the chicken, carries spices beautifully and gives you that gentle tang that makes everything taste more alive. It is the calm, creamy counterpoint to sticky glazes and sharp chilli sauces.
The smell tells you dinner is sorted
Tandoori-style spices hit heat and the kitchen changes instantly. Garlic, ginger and warm spices start to toast, and suddenly it feels like you have done something impressive, even if all you really did was stir a bowl and thread a few skewers.
This is the one I cook when I want balance
I love big chilli flavours, but I do not always want dinner to feel loud. These skewers are warmly spiced with a gentle kick, and they pair brilliantly with sharper, spicier options. If you are building a mix, the my round-up of spicy BBQ chicken skewer recipes page makes it easy to choose contrasts.
Perfect alongside sticky or smoky skewers
Yoghurt marinades are a great companion for glossy glazes because they are creamy and savoury, not sweet. I often pair these with gochujang sesame chicken skewers with sticky glaze or honey sriracha chicken skewers for sweet heat so the plate feels varied without needing five different side dishes.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
- Neutral oil, for the grill grates
Tandoori yoghurt marinade
- 200 g Greek yoghurt
- 25 ml lemon juice
- Zest of 1 lemon
- 20 ml neutral oil
- 12 g grated fresh ginger
- 4 garlic cloves, finely grated
- 12 g ground cumin
- 12 g ground coriander
- 10 g smoked paprika
- 6 g ground turmeric
- 6 g garam masala
- 4 g chilli powder (adjust to taste)
- 8 g fine sea salt
- Black pepper, to taste
To finish
- 15 g chopped fresh coriander
- 1 spring onion, finely sliced (optional)
- Lemon wedges, for serving
Greek yoghurt gives the best cling and a thicker coating, which means more flavour stays on the chicken instead of pooling in the bowl. If you only have natural yoghurt, it still works, but your marinade will be looser, so give the chicken a good mix and let excess drip off before threading.
Chilli powder heat levels vary, so I start at 4 g and taste the marinade. If you want more warmth rather than straight chilli, add extra garam masala or a pinch more cumin, it gives depth without making your mouth feel on edge.
Equipment
A grill pan or barbecue is ideal, but an oven grill works well too. Yoghurt marinades can catch if the heat is too fierce too quickly, so I keep it medium-high rather than blazing, then finish with a short, hotter blast if I want more colour.
You will also want a bowl, a fine grater for garlic and ginger and decent tongs. A rack over a tray is useful under the oven grill, it helps the coating brown more evenly and stops the underside turning a bit wet.
Instructions
Mix the tandoori yoghurt marinade
- In a bowl, whisk yoghurt, lemon juice, lemon zest and neutral oil.
- Stir in ginger, garlic, cumin, ground coriander, smoked paprika, turmeric, garam masala, chilli powder, salt and black pepper.
- Taste and adjust, you want it warmly spiced with a gentle tang.
Marinate the chicken
- Pat the chicken dry and add it to the bowl.
- Mix until thoroughly coated.
- Cover and marinate for at least 1 hour in the fridge, or up to 12 hours for deeper flavour.
- Bring the chicken out for 20 minutes before cooking.
Thread the skewers
- Soak wooden skewers for 30 minutes if using.
- Thread the chicken onto skewers, leaving small gaps between pieces.
- Let excess marinade drip back into the bowl, thick clumps can catch early.
Cook the skewers
- Heat a grill pan or barbecue to medium-high and lightly oil the grates.
- Cook skewers for 12 to 15 minutes total, turning every 2 to 3 minutes.
- Aim for browned, slightly charred edges and chicken cooked through. If using a thermometer, look for 74°C in the thickest piece.
- Rest for 2 minutes.
Finish and serve
- Scatter coriander and spring onion over the skewers.
- Serve with lemon wedges for squeezing at the table.
Technique Notes
Yoghurt tenderises gently, which is why I love it for skewers. It helps keep the chicken juicy, and it creates a coating that browns into little toasty patches rather than turning into a shiny glaze. The key is letting excess drip off before cooking, too much clinging marinade can burn before the chicken is done.
Turning often matters here. You want colour, but you do not want the yoghurt coating to sit in one place and catch. I treat it like cooking a delicate pancake, lots of calm, regular turns and a steady heat, then a final quick blast if I want extra char.
Serving Suggestions
These skewers are brilliant with something crisp and cool. I like sliced cucumber with a pinch of salt and lemon, or a quick salad with shredded lettuce and mint. If I want something more filling, rice works well, especially if you stir through a little butter and lemon zest.
For a mixed skewer spread, these sit beautifully next to sharper flavours. Harissa lemon chicken skewers with crisp edges bring tang and chilli, while thai red curry coconut chicken skewers add creamy, fragrant heat on the same table.
Wine and Beer Pairings
For wine, I like Gewürztraminer, its perfumed fruit and gentle sweetness suit warm spices without making the chilli feel hotter. A chilled Viognier also works well, it has a softer, rounder texture that matches yoghurt and spices nicely.
For beer, a wheat beer is excellent with yoghurt marinades, the soft, bready character and gentle fizz calm spice and make the meal feel relaxed. A crisp lager works too, especially if you add extra chilli, it keeps your palate fresh between bites.
Frequently asked questions
How long should I marinate tandoori yoghurt chicken?
At least 1 hour for flavour, up to 12 hours for deeper spice. Much longer can make the texture a bit too soft.
Can I use chicken breast for tandoori skewers?
Yes, but thighs stay juicier. If using breast, cut larger pieces, add 10 ml extra oil and start checking for doneness a bit earlier.
Why is my yoghurt marinade burning?
Heat was too high, or there was too much thick marinade clinging to the chicken. Let excess drip off, cook at medium-high and turn often.
Can I cook these in the oven?
Yes. Grill under a hot oven grill on a rack over a tray for 12 to 16 minutes, turning halfway, until cooked through and browned.
Is this recipe very spicy?
It is more warmly spiced than fiery. Increase chilli powder if you want more heat, or finish with chilli flakes at the table.
What can I use instead of garam masala?
Use a mix of ground cumin, ground coriander and a small pinch of cinnamon. It will not be identical, but it will still taste great.
Tips for Success: tandoori yoghurt chicken skewers
Give the chicken time in the marinade. One hour is good, overnight is better, the spices mellow and the yoghurt tang settles into the meat. I always bring it out of the fridge before cooking, cold chicken cooks unevenly and the coating can catch before the inside is ready.
Do not chase dark colour too early. Keep the heat steady, turn often and let the browning happen gradually. If you want a little more char, give the skewers a final minute or two on higher heat once the chicken is cooked through.
Variations
For a greener version, blend 30 g fresh coriander with 20 ml lemon juice and stir it into the yoghurt marinade. It gives a fresher, herbier flavour that is brilliant with cucumber salad and feels lighter on warmer evenings.
For a hotter version, add 5 g extra chilli powder and 2 g cayenne, then finish with a drizzle of chilli oil. If you want sticky heat instead of dry spice, swap nights and make honey sriracha chicken skewers for sweet heat, totally different kind of fun.
Storage and Reheating: tandoori yoghurt chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I slide the chicken off the skewers for storage, it saves space and reheats more evenly.
Reheat in a hot frying pan with a splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a bit of browning. A squeeze of lemon at the end perks the spices up again.
Nutrition Information
These skewers are high in protein and the yoghurt adds calcium, which is handy if you are not great at remembering dairy elsewhere in the day. Spices add lots of flavour without relying on sugar-heavy sauces, and the lemon keeps everything tasting bright.
For dietary alternatives, use lactose-free Greek yoghurt if needed. For dairy-free, use a thick unsweetened plant yoghurt and add 5 ml extra lemon juice for tang, then keep the heat gentle because plant yoghurts can catch a little faster.
Tandoori BBQ Chicken Skewers with Yoghurt Marinade
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- Neutral oil for the grill grates
Tandoori yoghurt marinade
- 200 g Greek yoghurt
- 25 ml lemon juice
- 1 lemon Zest
- 20 ml neutral oil
- 12 g grated fresh ginger
- 4 cloves garlic finely grated
- 12 g ground cumin
- 12 g ground coriander
- 10 g smoked paprika
- 6 g ground turmeric
- 6 g garam masala
- 4 g chilli powder adjust to taste
- 8 g fine sea salt
- Black pepper to taste
To finish
- 15 g fresh coriander chopped
- 1 spring onion finely sliced (optional)
- Lemon wedges for serving
InstructionsÂ
Mix the tandoori yoghurt marinade
- In a bowl, whisk yoghurt, lemon juice, lemon zest and neutral oil. Stir in ginger, garlic, cumin, ground coriander, smoked paprika, turmeric, garam masala, chilli powder, salt and black pepper. Taste and adjust, you want it warmly spiced with a gentle tang.
Marinate the chicken
- Pat the chicken dry and add it to the bowl. Mix until thoroughly coated. Cover and marinate for at least 1 hour in the fridge, or up to 12 hours for deeper flavour. Bring the chicken out for 20 minutes before cooking.
Thread the skewers
- Soak wooden skewers for 30 minutes if using. Thread the chicken onto skewers, leaving small gaps between pieces. Let excess marinade drip back into the bowl, thick clumps can catch early.
Cook the skewers
- Heat a grill pan or barbecue to medium-high and lightly oil the grates. Cook skewers for 12 to 15 minutes total, turning every 2 to 3 minutes. Aim for browned, slightly charred edges and chicken cooked through. If using a thermometer, look for 74°C in the thickest piece. Rest for 2 minutes.
Finish and serve
- Scatter coriander and spring onion over the skewers. Serve with lemon wedges for squeezing at the table.