Tandoori-Style Chicken Kabobs


by: Laura

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety.


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serves: 4

3 boneless, skinless chicken breast halves (about 6 ounces each)

1 pint grape or cherry tomatoes, stemmed

1 medium green bell pepper, seeded and cut into 1 1/2-inch squares

1/2 medium red or yellow onion, cut into 8 wedges and separated into layers

Vegetable oil


1 cup plain yogurt

1 tablespoon grated fresh ginger

1 tablespoon paprika

1 tablespoon vegetable oil

2 teaspoons minced garlic

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper

Nutrition Facts
Tandoori-Style Chicken Kabobs

Servings Per Recipe: 4

Amount per Serving

Calories: 252

  • Total Fat: 8.4 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 85.3 mg
  • Sodium: 1387.5 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 7.8 g
  • Protein: 31.9 g

how is this calculated?

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1.  To make the marinade: In a blender or food processor, combine the marinade ingredients and process until smooth.

2.  Cut each chicken breast in half lengthwise and then cut each half into 4 equal-sized pieces, about 1 1/2 inches each. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a bowl. Refrigerate for 2 to 4 hours.

3.  Remove the chicken from the bag and discard the marinade. Thread chicken pieces with tomatoes, bell pepper, and onion onto skewers, alternating chicken and vegetables. Lightly brush or spray with oil. Grill the skewers over Direct Medium heat until the chicken is cooked through, 8 to 10 minutes, turning once.

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