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Tandoori Chicken Skewers

Tandoori Chicken Skewers Recipe


3 boneless chicken breasts (about 2½ pounds)
1 cup plain low-fat yogurt
3 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon salt
4 tablespoons vegetable oil
3 cups shredded lettuce
2 limes, cut in wedges
½ cup chopped mint leaves, for garnish


  1. Cut chicken in 1½-inch pieces. Place in a medium bowl.
  2. Combine the yogurt and lime juice in a small bowl with ginger, turmeric, coriander, cumin, cardamom, cayenne pepper, cloves and salt. Stir to mix well. Pour yogurt mixture over the chicken and toss gently with a large spoon to coat chicken.
  3. Cover and refrigerate 8 hours or overnight to marinate chicken.
  4. Remove the chicken from the marinade; discard remaining marinade. Thread chicken on skewers and brush with vegetable oil.
  5. Place chicken skewers on medium-high grill. Cook for 10 to 12 minutes, turning to cook thoroughly.
  6. To serve, arrange grilled tandoori chicken skewers over lettuce. Garnish with lime wedges (to squeeze over chicken) and mint leaves.

Nutrition Information

Serves 8

Calories: 270; Calories from fat: 110; Total fat: 12g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 85mg; Sodium 170mg; Total carbohydrate: 7g; Dietary fiber: 1g; Sugars: 3g; Protein: 33g


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