Tandoori Chicken Kebabs

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Ingredients Minutes Calories
Prep Cook Servings
4 h 20 min 3
Tandoori Chicken Kebabs
Health Highlights


2 breast Chicken breast, boneless, skinless
1/2 cup Plain yogurt, 1- 2% M.F.
1 whole lemon(s) Lemon juice
2 clove(s) Garlic
1/2 medium Yellow onion
2 piece, 1-inch Ginger root
1 pinch Salt
1 tbsp Garam masala
1/2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Turmeric, ground


Trim the fat from the chicken and slice into thin strips. Place the chicken strips in a large freezer bag or glass dish for it to to hold the marinade.

Finely dice the onion and garlic and peel and grate the ginger. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well. Place in the refrigerator to marinate at least four hours or over night.

After marinating, place the chicken strips on skewers and grill (I put two chicken strips per skewer). If using a George Foreman grill, preheat the grill for five minutes. Place the kebabs on the grill and cook for three minutes. Flip the kebabs and cook for three minutes more to achieve grill marks on both sides.

Nutrition Facts

Per Portion

Calories 227
Calories from fat 47
Calories from saturated fat 12.5
Total Fat 5.2 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.3 g
Cholesterol 116 mg
Sodium 153 mg
Potassium 715 mg
Total Carbohydrate 8.0 g
Dietary Fiber 1.7 g
Sugars 4.1 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.7
Milk Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)