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Tandoori-Style Grilled Chicken Kebobs

Rated as 3.33 out of 5 Stars

"This carefully balanced combination of spices, along with mild Nakano seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade is also delicious with fish."
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8 h servings 178 cals
Original recipe yields 8 servings


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  • Cook

  • Ready In

  1. In a blender container, combine yogurt, Nakano seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
  2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
  3. If using wood skewers, soak skewers in water 30 minutes.
  4. Drain chicken well and discard marinade. Thread chicken onto skewers.
  5. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside


  • Notes
  • Kebobs may be cooked in the broiler.
  • Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish filets 2-3 hours. Grill whole pieces of fish, not skewered fish.

Nutrition Facts

Per Serving: 178 calories; 3.5 g fat; 9.6 g carbohydrates; 25.6 g protein; 66 mg cholesterol; 537 mg sodium. Full nutrition


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I made this for company, my friend can only eat chicken and turkey, and I made it exactly as as the recipe said. Only had time to marinate for 6 hours. It had really, really strong flavor. I thi...

Bland and boring, this did not taste like tandoori at all. I gave it two stars because it was still edible, but the recipe is awful.