Skip to content
Tandoori Kebab
Tandoori Chicken Kebabs Header

Delicious Juicy Tandoori Seasoned Chicken Kebabs or Chicken Tikka marinated in Yogurt, Oil, Lemon Juice & Tandoori Masala with such a beautiful Red Color and Flavors to create the best Chicken Tandoori Kebabs. Eat as is or serve them with a side of Rice. Place them into some Steamed Pita Bread with Veggies and Sauce for a Tandoori Chicken Kebab Wrap.

This recipe uses a JAH Product ~ Tandoori Masala. If you don’t have this, Kissan Tandoori Spice will work too.

Chicken Breast

Use about 1 lb Chicken Breast. Which should yield about 4 Kebabs or so. Remove the tenderloin from underneath the breast if present and save for Breaded Chicken Tenderloin Strips or dice to include. Dice the Chicken into 1 inch cubes.

Chicken Breasts

Chicken Breast

Dice into 1 Inch Cubes and marinate.

Tandoori Marinade

Combine the ingredients for the Tandoori Marinade. Marinate the 1 inch Diced Chicken Breast for 30 minutes – 2 hours. The Marinade is enough to do about 1 lb of Chicken Breast or a bit more. If adding more, ensure that all the Chicken gets a generous coating.

Tandoori Chicken Marinade

Tandoori Marinade Ingredients

  • 1/4 C Neutral Oil & Yogurt, each
  • 2 Tbl Tandoori Masala
  • 1 Tbl Lemon Juice

Sour Cream, Heavy Cream, or Coconut Milk can be substituted for the Yogurt in this marinade. A Neutral Oil is preferred, however 1 Tbl or so of Mustard Oil with the Neutral Oil works really well.

Tandoori Chicken Kebabs

Use Steel Skewers. These can be picked up for relatively cheap. Wooden skewers you have to soak overnight and are not worth the hassle. The steel skewers are stronger with no prep time and easy to clean. Lasting you a lifetime.

Skewered Tandoori Chicken Kebabs

Skewered Tandoori Chicken

Skewer the Tandoori Marinated Chicken and cook them to an internal temp of 165 F or higher.

Chicken Kebab Internal Temperature

The recommended internal temperature is 165 F. However, I find for Chicken Kebabs to get good color and texture, 175 F or higher is the best internal Temperature for Chicken Kebabs with a high heat.

How to cook Tandoori Chicken Kebabs

The Chicken Kebabs can be cooked up a few different ways. I used to cook these at 400 F for 10 minutes and then broil, and that still works. Bringing the internal temp to 165 F – 175 F before the broil. However, I have found that at 175 F or higher is better for Chicken Kebabs with a higher heat and pretty uniform across the board no matter what type of Chicken Kebab it is.

Any way you cook them, ensure an internal temp between 165 F or higher.

How to cook Chicken Kebabs in the oven

Preheat the oven to 450 F with the rack in middle position. Place the Kebabs on a rack over a baking sheet with a bit of water to avoid any fat dripping off and burning up. Place into the oven to cook anywhere from 13 to 15 minutes. Then optionally Broil to develop color or charring if needed. Remove and let cool.

At the 10-minute mark they will have an internal temp of around 165 F. At the end of 15 minutes they will have an internal temp of around 175 F – 185 F. So anywhere from 13 to 15 minutes is good.

How to cook Chicken Kebabs in a rotisserie

In a rotisserie unit, cook at 430 F for 13–15 minutes. This will reach an internal temp of 175 F – 185 F. Remove and let cool.

Rotisserie Tandoori Kebabs

Rotisserie Tandoori Chicken Kebabs

This is my favorite way of cooking any Kebabs. Rack them up and into the Rotisserie.

Recipes with Tandoori Kebabs

Butter Chicken

Butter Chicken

Place cooked Tandoori Chicken Kebabs in with the Butter Chicken while it is simmering to reduce.

This can be served as a wrap in Naan or Pita Bread with some vegetables. Like Lettuce, Daikon, Onions, and Peppers. Either Fresh or Sautéed in Ghee or Butter, or with a Rice dish like Kala Jeera Rice.

Kala Jeera Rice

Kala Jeera Rice

The Tandoori Kebabs served on the Side with Kala Jeera Rice or in the Butter Chicken and served with Kala Jeera Rice.

Butter Chicken Wrap

Butter Chicken Wrap

Steamed or heated Pita Bread or Naan with Lettuce & Cucumbers and a good scoop of Butter Chicken on top.

Sautéed Onions & Peppers are really good too.

Tandoori Chicken Pita Pocket

Tandoori Chicken Pita Pocket

Instead of stripped off the bone, Tandoori Chicken. Add 1-2 Tandoori Chicken Kebabs.

Tandoori Kebab

Tandoori Kebabs

Delicious Juicy Tandoori Seasoned Chicken Kebabs or Chicken Tikka marinated in Yogurt, Oil, Lemon Juice & Tandoori Masala with such a beautiful Red Color and Flavors to create the best Chicken Tandoori Kebabs. Eat as is, or serve them with a side of Rice. Place them into some Steamed Pita Bread with Veggies and Sauce for a Tandoori Chicken Kebab Wrap.
Servings: 4 portions
Prep5 minutes
Cook 15 minutes

Equipment

  • 4-6 Steel Skewers
  • 1 Marinating Bowl
  • 1 Baking Sheet with Rack if cooking in the oven

Ingredients

  • 1 lbs Chicken Breast - Diced 1 Inch
  • 2 Tbl Tandoori Masala
  • 1/4 C Yogurt
  • 1/4 C Neutral Oil
  • 1 Tbl Lemon Juice

Instructions

  • Chop the Chicken Breast into 1 inch cubes and combine the Ingredients to marinate the Chicken. Marinate for anywhere from 30 minutes to 2 hours.
    Skewer the Meat and choose a cook method below.

Oven

  • Preheat the oven to 450 F with the Rack in middle position. Place the Kebabs on a Rack on top of a baking sheet to act as a catch pan with a bit of water to avoid any fat burning up. Cook for 13 -15 minutes.
    Optionally Broil and slightly char the Kebabs. Remove and let cool.

Rotisserie

  • Place into the Rotisserie unit and cook at 430 F for 13 – 15 minutes. Remove and let cool.
Course: Lunch, Main Course
Cuisine: Indian
Keywords: Chicken Tandoori Kebab, Chicken Tikka, Pork Tandoori Kebab, Tandoori Kebab, Tandoori Tikka Chicken, Tikka Chicken
Author: JAH

Follow Us

Sign up for email updates

Consent Preferences