Tandoori Chicken Skewers with Cooling Raita
Discover the vibrant taste of our Tandoori Chicken Skewers with Cooling Raita—a dish that brings the warmth and spice of traditional Indian cuisine to your grill.
Equipment
- 8 Skewers When using wooden skewers, soak them in water for at least 30 minutes
Ingredients
For The Chicken Skewers
- 900 g Chicken Thighs Boneless, cut into 4 cm cubes
- 150 ml greek yoghurt
- 2 tbsp tandoori masala powder
- ½ tsp turmeric powder
- 2 cloves garlic minced
- 1 tbsp ginger fresh, grated
- 1 lemon juiced
- 60 ml olive oil extra virgin
- 1 tsp salt
- ½ tsp black pepper ground
For The Cooling Raita
- 500 g Greek Yoghurt
- 1 cucumber medium sized, peeled, grated, squeeze out excess water
- 1 tbsp lemon juice
- 1 tbsp mint fresh, chopped
- salt and pepper to taste
Instructions
- In a large bowl, combine the Greek yogurt, tandoori masala powder, turmeric, minced garlic, grated ginger, lemon juice, olive oil, salt, and pepper. Add the chicken pieces and toss until each piece is well coated. Cover the bowl with cling film and refrigerate for at least 2 hours, preferably overnight, so that the chicken skewers fully absorb the vibrant flavors.
- In a separate bowl, mix the plain Greek yogurt with the grated cucumber, lemon juice, and chopped mint. Season with salt and pepper to taste, then refrigerate until ready to serve.
- Preheat your grill to 200°C (400°F) and lightly oil the grates.
- Thread the marinated chicken onto the skewers, ensuring that the pieces are evenly distributed.
- Grill the chicken skewers for 10-12 minutes, turning every few minutes until they are evenly charred and cooked through (internal temperature should reach 75°C [165°F]).
- Remove the chicken skewers from the grill and let them rest for about 5 minutes before serving. Serve hot with a generous side of the chilled cooling raita.
