Tested till perfect Tandoori Chicken Skewers
Tandoori Chicken Skewers
Photography by David Scott

Tandoori Chicken Skewers

A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 35


    3 lb (1.5 kg) boneless skinless chicken or salmon
    1/2 cup (125 mL) minced onion
    1/2 cup (125 mL) Balkan-style plain yogurt
    1/4 cup (50 mL) tandoori curry_paste
    2 cloves garlic, chopped
    Lime wedges
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Cut chicken into 1-1/2-inch (4 cm) cubes; place in large bowl.

In separate bowl, blend together onion, yogurt, curry paste and garlic; scrape over chicken and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate chicken for up to 24 hours.)

Thread 2 cubes onto each metal or soaked wooden skewer. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes. Serve with lime.

Nutritional Information Per piece: about

cal 49 pro 9g total fat 1g sat. fat 0
carb 1g fibre 0g chol 24mg sodium 75mg

% RDI:

calcium 1 iron 1 folate 1
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