Tandoori Kebabs


These are best done on a BBQ, but can be done in the oven also. We did them in the oven but should’ve broiled them for a little longer than we did

  • 4 Chicken Breasts, boneless, skinless – cut into 1″ cubes
  • 1 tbsp Lemon Juice
  • 3 tbsp Tandoori Paste
  • 3 tbsp Natural Yoghurt
  • 1 clove Garlic – crushed
  • 2 tbsp Fresh Coriander
  • 1 small Onion – cut into wedges & separated into layers
  • Salt & Pepper – to taste

Place the cut chicken in a bowl & add lemon juice, tandoori paste, yoghurt, garlic, coriander & seasoning

Cover & leave to marinate in the fridge for 2-3 hours

Preheat the grill

Thread alternate pieces of chicken & onion onto 4 skewers

Brush the onions with a little oil, lay on a grill rack & cook under a high heat for 10-12 minutes

Serve with pilau rice & naan bread

Tandoori Kebabs

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Appetizers, Chicken, From Around the World, Gluten-Free, Main Dishes, Side Dishes and tagged , , , , , , . Bookmark the permalink.

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