Tandoori chicken skewers

Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned off and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

A few years back, I bought a backyard BBQ cookbook on one of our many trips to the Ops shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. Feels like a good fit for my cooking style-easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking, could you make the standard meat and veg skewer better? Yes, you can obviously, or l wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious, tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of Tandoori style spice mix in my pantry so that I can add a little extra spice to dinner when I need to. I decide to combine BBQ and Indian inspired flavours to give the family something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I much prefer the results from a charcoal BBQ. Charcoal BBQ’s take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can pretty much look after themselves and cook your food without too much effort from you. I am not a BBQ expert, I know what works well for my cooking style and the recipes I have created or used in the past. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook

once all of the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, which meant the meat and veggies were cooked in about minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is black on the outside and raw in the middle. This is dangerous when you are cooking chicken. If you want to know more about the basics of BBQ set up and cooking.

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

Tandoori chicken skewers

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori spice powder
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breast, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed-quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl.
  2. Add the chicken to the bowl with the tandoori paste, mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

Per Serving: 139 calories; 10g fat; 2g carbohydrates; 12g protein

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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