Grilled tandoori chicken skewers

Grilled tandoori chicken skewers with chicken breast, natural yoghurt, garlic, ginger and aromatic spices – juicy, spiced and quick to prepare.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 260 kcal per serving
• Protein: 40 g
• Fat: 8 g
• Carbs: 4 g

Ingredients

• 600 g chicken breast fillet
• 200 g natural yoghurt
• 2 tbsp lemon juice
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 2 tsp tandoori masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 1 pinch of salt

Method

You’ll need: oven · chopping board · knife

1. Cut the chicken breast fillet into bite-sized cubes and lightly score the surface so the marinade sticks better.
2. Stir the natural yoghurt with the lemon juice, garlic, ginger, tandoori masala, turmeric, paprika, garam masala and salt into a smooth marinade.
3. Mix the chicken pieces thoroughly with the marinade and leave in the fridge for at least 30 min so the spices have time to work in.
4. Preheat the barbecue or the oven grill until very hot. Soak wooden skewers beforehand if you're not using metal ones.
5. Loosely thread the marinated chicken onto skewers and cook over a high heat until cooked through, with dark, lightly charred spots on the outside.
6. Serve hot straight away with lemon wedges, cucumber raita or mint chutney.

Good to know

These skewers are bold, spiced and pleasantly juicy. The marinade adds lots of flavour without feeling heavy. Off the barbecue, they come with just the right roasted notes.

Swaps

Chicken breast → skinless chicken thighs (a little juicier, a little more iron) | Natural yoghurt → Greek yoghurt (more protein, creamier marinade) | Lemon juice → lime juice (similarly fresh, a slightly different aroma) | Sweet paprika → Kashmiri chilli (more colour, mild heat)

Allergens

Contains milk from the yoghurt; check the spice blend for mustard, celery or additives. For children, keep the heat mild; during pregnancy, cook the chicken all the way through and only use pasteurised yoghurt.