Tandoori Chicken Skewers

A tasty addition to any BBQ or a summer supper you can have waiting in the fridge, ready to be rustled up in minutes.

Serves 6


  • 3 large chicken breasts
  • Red pepper, cut into 2cm squares
  • Green pepper, cut into 2cm squares
  • Red onions, cut onto small wedges

For the marinade

  • 300 ml full fat natural or greek yogurt
  • 1 heaped tsp curry powder or garam masala
  • Half tsp ground cumin
  • Half tsp ground coriander
  • Quarter tsp cayenne pepper
  • 1 tsp tomato puree
  • 3 cloves garlic, crushed
  • tbsp fresh ginger, grated
  • Juice and zest half lemon
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped


  1. Mix all the marinade ingredients in a bowl.
  2. Soak skewers, if using wooden ones.
  3. Slice chicken into strips across the width of the breast. They should be no thicker than 1 cm.
  4. Carefully mix the chicken strips into the yogurt mixture, cover and leave in the fridge overnight or for at least two hours to marinate.
  5. When ready to cook, thread two or three strips of chicken onto a skewer, folding it back onto itself twice.
  6. Intersperse the chicken with pieces of pepper and onion.
  7. You can cook them under the grill or to barbecue place foil over the bars of the grill and cook on top of that.
  8. Once cooked and less drippy, cook them briefly on the bars of the grill to brown the edges slightly.
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