Tandoori BBQ Chicken Skewers with Yoghurt Marinade

Greek yoghurt, garlic and ginger form a thick marinade loaded with cumin, coriander and garam masala. Grill the skewers over medium-high heat, turning often for browned patches without burning. Finish with chopped coriander, optional spring onion and plenty of lemon wedges for serving.

Course Main Course

Cuisine Indian

Keyword grilled chicken, lemon finish, tandoori skewers, warm spices, yoghurt marinade

Prep Time 15

Cook Time 15

Minimum marinating time 30

Total Time 1

Servings Servings

Calories 477

Author Kitchen Team @ Spooning and Forking

Ingredients

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

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.

Notes

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.

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