Tandoori chicken kebabs

If using wooden skewers, soak them in cold water for at least 20 minutes before cooking to prevent them burning

Serves 4


1 medium white onion, peeled and finely chopped

2-3 cloves garlic, peeled and finely chopped

2.5cm/1in piece root ginger, peeled and grated

1 fresh red chilli, deseeded and finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp paprika

½ tsp turmeric

200g/7oz natural yoghurt

Juice of ½ lemon

Salt and freshly ground black pepper

4 chicken breasts, each about 150g/5oz, cut into 2.5cm/1in cubes

4 small red onions, peeled and cut into wedges

2 tbsp olive oil

Coriander leaves and lime wedges, to garnish


Place the onion, garlic, ginger, chilli, spices, yoghurt and lemon juice in a glass bowl. Season with salt and freshly ground black pepper and mix together. Stir in the chicken and chill in the fridge for at least 3 hours, ideally overnight.

Preheat the grill to hot and thread the marinated chicken onto skewers, alternating with the onion wedges. Place on a lightly oiled grill rack, drizzle with a little extra oil and cook under the preheated grill for about 8-10 minutes, turning once, until the onions are browned and the chicken pieces are cooked through.

Arrange on serving plates and garnish with coriander leaves and lime wedges for squeezing. Serve with a tomato, red onion and coriander salad, if liked, and warmed naan breads.

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