Grilled Tandoori Shish-Kebabs
Easy grilled tandoori shish-kebabs with yogurt marinade. Marinate chicken and veggies, then grill or bake. Tips for spice, timing, and safety.
Tandoori marinade is delicious and versatile. Try this recipe with your favorite vegetables or seafood.
Submitted by: rick kubczak from milwaukee, wi
- Make the yogurt-based tandoori marinade, coat chicken and veggies, and chill at least 3 hours so flavors develop.
- Grill over medium-high heat or bake at 425 F until chicken reaches 165 F. Turn kebabs for even browning.
- Adjust heat with sriracha or cayenne, use low-sodium yogurt to cut salt, and try tofu, paneer, or seafood as swaps.
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Preparation Instructions:
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Frequently Asked Questions
How long should I marinate the chicken?
Marinate at least 3 hours for good flavor and tenderness. You can refrigerate up to 24 hours. Avoid much longer or the acid can change the meat texture.
Can I use Greek yogurt or a dairy-free yogurt?
Yes. Greek yogurt works well and gives a thicker coating. For dairy-free, use unsweetened thick coconut or soy yogurt. Thin the mixture slightly with lemon juice or a splash of water if too thick.
Can I use seafood or only chicken?
Seafood works great, but marinate it briefly. Shrimp or firm fish only need 15 to 30 minutes. Vegetables can marinate 30 minutes to 2 hours.
Should I grill or bake these and what are the times?
Grill over medium-high heat about 8 to 12 minutes, turning often, until the chicken hits 165 F. To bake, use 425 F for about 15 to 25 minutes, flipping once. Use an instant-read thermometer for accuracy.
How do I make the kebabs spicier or lower in sodium?
For more heat add 1 tablespoon sriracha or a pinch of cayenne. For low-sodium, pick low-sodium yogurt and a low-salt tandoori mix, and skip any added salt.
Do wooden skewers need special prep?
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. You can also use metal skewers for easier handling.
Can I make a vegetarian or vegan version?
Yes. Use pressed firm tofu, paneer, or tempeh. Marinate 1 to 4 hours, then cook the same way. For vegan, choose a non-dairy yogurt.
How long will leftovers keep and how should I reheat them?
Store cooked kebabs in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven until hot or briefly on a hot grill. You can freeze cooked pieces up to 2 months.
How long should I marinate the chicken?
Marinate at least 3 hours for good flavor and tenderness. You can refrigerate up to 24 hours. Avoid much longer or the acid can change the meat texture.
Can I use Greek yogurt or a dairy-free yogurt?
Yes. Greek yogurt works well and gives a thicker coating. For dairy-free, use unsweetened thick coconut or soy yogurt. Thin the mixture slightly with lemon juice or a splash of water if too thick.
Can I use seafood or only chicken?
Seafood works great, but marinate it briefly. Shrimp or firm fish only need 15 to 30 minutes. Vegetables can marinate 30 minutes to 2 hours.
Should I grill or bake these and what are the times?
Grill over medium-high heat about 8 to 12 minutes, turning often, until the chicken hits 165 F. To bake, use 425 F for about 15 to 25 minutes, flipping once. Use an instant-read thermometer for accuracy.
How do I make the kebabs spicier or lower in sodium?
For more heat add 1 tablespoon sriracha or a pinch of cayenne. For low-sodium, pick low-sodium yogurt and a low-salt tandoori mix, and skip any added salt.
Do wooden skewers need special prep?
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. You can also use metal skewers for easier handling.
Can I make a vegetarian or vegan version?
Yes. Use pressed firm tofu, paneer, or tempeh. Marinate 1 to 4 hours, then cook the same way. For vegan, choose a non-dairy yogurt.
How long will leftovers keep and how should I reheat them?
Store cooked kebabs in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven until hot or briefly on a hot grill. You can freeze cooked pieces up to 2 months.
great recipe—made this several times
added crushed ginger to it and grilled kebabs