These vibrant Tandoori Chicken Kebabs offer a healthy twist on classic Indian street food. The chicken breasts are marinated in a fragrant blend of yogurt, fresh ginger, garlic, and warm spices like cumin, coriander, and cayenne, resulting in tender, juicy meat with a slight char. Paired with blanched cauliflower and sweet red bell peppers, each skewer provides a perfect balance of protein and crunch. The yogurt marinade not only tenderizes the chicken but also helps it cook evenly on the grill. These kebabs are an excellent choice for summer barbecues, busy weeknight dinners, or as a substantial appetizer for gatherings. They are naturally gluten-free and packed with flavor without being overly heavy, making them a crowd-pleasing option that feels both indulgent and nourishing.
Tandoori Chicken Kebabs With Cauliflower & Red Bell Pepper
Description
These vibrant Tandoori Chicken Kebabs offer a healthy twist on classic Indian street food. The chicken breasts are marinated in a fragrant blend of yogurt, fresh ginger, garlic, and warm spices like cumin, coriander, and cayenne, resulting in tender, juicy meat with a slight char. Paired with blanched cauliflower and sweet red bell peppers, each skewer provides a perfect balance of protein and crunch. The yogurt marinade not only tenderizes the chicken but also helps it cook evenly on the grill. These kebabs are an excellent choice for summer barbecues, busy weeknight dinners, or as a substantial appetizer for gatherings. They are naturally gluten-free and packed with flavor without being overly heavy, making them a crowd-pleasing option that feels both indulgent and nourishing.Ingredients
Directions
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Puree yogurt, cilantro, lemon juice, ginger, garlic, paprika, curry powder, cumin, coriander, and cayenne in a blender or food processor until smooth.
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Pour about 1/4 cup of the yogurt mixture into a small bowl, cover, and refrigerate to serve alongside the kebabs.
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Place the chicken breast in a medium bowl and pour the remaining yogurt marinade over it. Toss well to coat the chicken evenly.
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Cover the bowl and refrigerate the chicken for at least 1 hour, or up to 24 hours for deeper flavor.
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Bring a pot of salted water to a boil. Add the cauliflower cubes and blanch until crisp-tender, about 2 minutes.
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Drain the cauliflower and immediately rinse under cold water to stop the cooking process.
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Drain the cauliflower well and toss it with the reserved 1/4 cup of yogurt mixture in a separate bowl.
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Thread the marinated chicken pieces, red bell pepper chunks, and coated cauliflower onto the soaked bamboo skewers, alternating ingredients.
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Preheat a grill or grill pan to medium heat. Oil the grates lightly to prevent sticking.
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Grill the kebabs for about 7 minutes per side, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 277.3kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 1.4g7%
- Cholesterol 97.1mg33%
- Sodium 112.1mg5%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 1.8g8%
- Sugars 6.6g
- Protein 40.6g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking bamboo skewers in water for at least 30 minutes prevents them from burning on the grill.
For best results, marinate the chicken for several hours or overnight to allow the spices to penetrate the meat.
If using metal skewers, preheating them before threading can help sear the food better.
Serve immediately with the reserved spiced yogurt sauce on the side for dipping.
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
