top of page

Tandoori BBQ Chicken Skewers

Makes 2 Servings

Macros: 195 Cal, Fat 7g, Carbs 4g, Fibre 1g, Protein 28g


272 grams Chicken Thighs (boneless, skinless, cut into 1-inch cubes)

Sea Salt & Black Pepper (to taste)

1 1/4 tsps Cumin

3/4 tsp Paprika

1/3 tsp Turmeric

1/3 tsp Coriander

1/4 tsp Cayenne Pepper

3 1/4 tbsps Plain Cow's Yogurt, Whole Milk

1 2/3 Garlic (cloves, minced)

1 3/4 tsps Lemon Juice

2 Barbecue Skewers


  1. Season the chicken with salt and pepper.

  2. In a large bowl, mix the spices with the yogurt, garlic, and lemon juice. Add the chicken and cover with plastic wrap. Place in the fridge to marinate for one hour.

  3. Thread the chicken cubes onto the skewers. Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is one 12-inch skewer.

Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.

Dairy-Free: Use dairy-free yogurt.

Additional Toppings: Serve with fresh cilantro on top and some lemon zest.

Serve it With: Serve alongside rice, extra yogurt to dip in, and/or grilled veggies.







19 views0 comments

Recent Posts

See All
bottom of page