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Tandoori Chicken Skewers Recipe!

As we search through our cupboards each night searching for a spice to pair with our cook, we often fall back to our Tandoori Masala seasoning to cook up a storm.

A big thank you to our brand ambassador Alex May @smokeymaysbbq




Tandoori chicken skewers:

1kg skinless chicken breast cut into large chucks

2 peppers (any colour) cut into large chunks

Chicken marinade:

200g natural yoghurt

3 garlic cloves finely grated

1 tablespoon finely grated ginger

1 green chilli finely chopped

½ lemon (juice only)

½ teaspoon salt

½ teaspoon black pepper


350g self raising flour

350g natural yoghurt

1 teaspoon of baking powder

Olive oil for brushing

Mint yoghurt sauce:

4 tablespoons natural yoghurt

2 teaspoons mint sauce

1 tablespoon of finely chopped fresh mint leaves

A squeeze of lemon juice


Finely chopped lettuce

Small plum tomatoes halved

(feel free to add other things to the salad!)

Cooking instructions:

First make the marinade. Mix all of the marinade ingredients in a bowl large enough to fit the chicken.

Add the chicken chunks, cover with clingfilm and marinade overnight if possible (The longer the better).

The following day remove the chicken from the fridge to come up to room temperature. Now thread the chicken and pepper chunks onto skewers, try to use flat skewers if you have them as it makes turning the kebabs a lot easier.

Set your grill for direct cooking and a medium heat. If using coal make sure the flames have died down and the coal has started to turn white/grey.

Add the chicken skewers to the grill and turn every 3 to 5 minutes. If their are any flare ups, shut the lid on your grill to die down the flames. You want to get some good charring but you don’t want totally burnt!

Remove the chicken when the internal temperature hits 75c and you are happy with the colour.

For the flatbreads, combine all the ingredients in a bowl. Now dust a clean surface with flour, add the dough and knead for a minute or two until it comes together. If its too sticky then add some more flour (little at a time).

Put the dough into a flour dusted bowl, cover and leave for 30 minutes.

Divide the dough into 6 pieces for regular size breads or 3 for larger breads and then roll out into a round/oval shape.

Now brush one side of the flatbread with oil and put onto a hot grill for one to two minutes or until bubbles start to form and you have a nice colour. At this point brush the top of the bread with more oil, flip and cook for another minute or so.

Keep the breads in a low oven to keep warm while you finish the others.

To make the yoghurt sauce, simply combine all the ingredients in a small bowl.

For the kebab build, layout your flatbreads and add the salad. Slice the chicken/peppers and pile on top of the salad and finally add the mint yoghurt sauce.

Roll up the flatbread and dive in!


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