These Tandoori Chicken Kebabs are a vibrant, protein-packed meal that brings the bold flavors of the Indian subcontinent to your backyard grill. The chicken breast is tenderized and infused with a rich marinade of plain yogurt, fresh ginger, garlic, and a blend of warm spices like cumin, coriander, and paprika. Paired with crisp-tender cauliflower florets and sweet red bell peppers, these skewers offer a perfect balance of smoky char and bright, herbal notes from fresh cilantro. The yogurt marinade not only adds moisture but also helps the spices adhere beautifully, creating a flavorful crust. Ideal for summer barbecues, weeknight dinners, or healthy potluck contributions, this dish is both visually stunning and satisfyingly aromatic. Serve with mint chutney or a simple side salad for a complete, light yet hearty experience that everyone will love.
Tandoori Chicken Kebabs With Cauliflower & Red Peppers
Description
These Tandoori Chicken Kebabs are a vibrant, protein-packed meal that brings the bold flavors of the Indian subcontinent to your backyard grill. The chicken breast is tenderized and infused with a rich marinade of plain yogurt, fresh ginger, garlic, and a blend of warm spices like cumin, coriander, and paprika. Paired with crisp-tender cauliflower florets and sweet red bell peppers, these skewers offer a perfect balance of smoky char and bright, herbal notes from fresh cilantro. The yogurt marinade not only adds moisture but also helps the spices adhere beautifully, creating a flavorful crust. Ideal for summer barbecues, weeknight dinners, or healthy potluck contributions, this dish is both visually stunning and satisfyingly aromatic. Serve with mint chutney or a simple side salad for a complete, light yet hearty experience that everyone will love.Ingredients
Directions
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Soak bamboo skewers in water for at least 30 minutes to prevent burning.
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Cut chicken breast into 1-inch cubes.
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Cut cauliflower into 1-inch florets.
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Cut red bell peppers into 1-inch pieces.
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In a blender or food processor, puree yogurt, cilantro, lemon juice, ginger, garlic, paprika, curry powder, cumin, coriander, and cayenne pepper until smooth.
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Transfer 1/4 cup of the yogurt mixture to a small bowl, cover, and refrigerate for serving.
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Place chicken cubes in a medium bowl and pour the remaining yogurt marinade over them. Toss to coat evenly.
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Cover the chicken and refrigerate for at least 1 hour, or up to 24 hours, to marinate.
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Bring a pot of salted water to a boil. Add cauliflower florets and cook until crisp-tender, about 2 minutes.
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Drain the cauliflower and rinse under cold water to stop the cooking process.
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Toss the blanched cauliflower with the reserved 1/4 cup yogurt mixture.
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Thread the marinated chicken, red bell peppers, and yogurt-coated cauliflower onto the soaked skewers.
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Prepare a barbecue grill for medium heat.
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Grill the kebabs, turning occasionally, until the chicken is cooked through and lightly charred, about 7 minutes per side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 276.2kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 1.4g7%
- Cholesterol 97.1mg33%
- Sodium 112.0mg5%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.8g8%
- Sugars 6.5g
- 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
For best results, use plain Greek yogurt for a thicker marinade that clings well to the chicken.
If you prefer a milder spice level, reduce the cayenne pepper or omit it entirely.
Soaking wooden skewers is crucial to prevent them from catching fire on the grill.
Blanching the cauliflower ensures it cooks evenly with the chicken and maintains a pleasant texture.
These kebabs can also be cooked under a broiler if outdoor grilling is not possible.
Serve with mint chutney, raita, or warm naan bread for an authentic experience.
