Tandoori Chicken Skewers

For this weekends cookout, Louise cooked these fantastic tandoori chicken skewers. This recipe is great to cook around your fire pit with your friends and family as an alternative to your Saturday night takeaway!


  • 300ml plain yoghurt

  • 2 cloves garlic, minced

  • 2” piece of fresh ginger - grated

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon cayenne pepper

  • Salt and pepper to taste

  • 9 boneless and skinless chicken thighs - cut in half

Coriander and Mint Sauce

  • 200ml plain yogurt

  • Handful of fresh coriander- chopped

  • Handful of fresh mint - chopped

  • Salt and pepper to taste

Let’s Cook

Tandoori Chicken

In a large bowl, mix the yoghurt, garlic, ginger, all the spices and season with salt and pepper to taste. Place chicken pieces in the marinade and toss until they're evenly coated. Cover with cling film and marinate in the fridge for at least 2 hours, preferably overnight.

When ready to cook, remove from marinade and thread the chicken onto metal skewers (or wooden ones that have been soaked in water to prevent burning.)

Place on your grill over a medium-hot wood fire for 4-5 minutes on each side, turning occasionally until chicken registers 74°c with a food thermometer. Depending on the heat this will take about 20-30 minutes.

Coriander and Mint Sauce

In a small bowl, add the chopped herbs to the yoghurt and season to taste. Refrigerate until ready to use, and this will allow the flavours to develop. Serve with your Tandoori Chicken skewers.


Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.