Tandoori Chicken Kabobs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.5
  • Total Fat: 2.3 g
  • Cholesterol: 101.8 mg
  • Sodium: 118.9 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 41.3 g

View full nutritional breakdown of Tandoori Chicken Kabobs calories by ingredient
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Moderately spicy, can be made on the grill or without skewers in a skillet. Moderately spicy, can be made on the grill or without skewers in a skillet.
Number of Servings: 4


    700g skinless chicken breast (a little over 1lb.)
    1 tbsp. low-fat natural/greek yogurt
    3 heaping tbsp. freshly chopped coriander (cilantro)
    juice of 1 small lemon
    3 heaping tbsp. tandoori seasoning
    1/2 cup of water
    3 small onions
    olive oil for cooking (or olive oil spray)


cut the chicken breast into small squares or strips, juice the lemon and let the chicken soak in lemon juice while you chop the coriander. mix chopped coriander with yogurt and tandoori seasoning, add in enough water to make a slurry. chop onions into quarters and separate the layers for skewering, put aside. mix seasoning well with chicken, cover and place in fridge to marinate for at least an hour. soak bamboo skewers for at least 30 minutes.

for skillet, brown onions until golden, set aside. cook chicken strips for 15 minutes or until cooked all the way through. Cover while cooking to keep down amount of olive oil needed, and for good moisture. add onions at the end, toss together for a minute, then serve over rice.

for kabobs, skewer an onion between each piece of chicken and cook on barbecue for fifteen minutes, turning occasionally. serve over rice.

makes 4 2-cup servings, serve with a cup of long grain brown rice. depending on size of chicken pieces and how many on each, can make 9 - 18 skewers.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIAGOGO.

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