Tandoori Chicken Skewers

clock 20 minutes + 20 minutes bowl Serves 12


  • 1/3 cup store-bought tandoori paste
  • 1/2 cup + 2 Tbsp Greek-style natural yoghurt
  • 550g chicken thigh fillets, chopped in to bite-sized pieces
  • 12 bamboo skewers
  • 300g butternut pumpkin, peeled, chopped
  • ¼ small cauliflower, cut into small florets
  • 2 medium courgettes, sliced into bite-sized pieces
  • Cooking oil spray
  • 1/2 cup lightly packed mint leaves
  • ¼ cup lightly packed coriander leaves
  • 4 pita pockets, char-grilled
  • 2 Lebanese cucumbers, peeled length ways into ribbons
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  • 1. Preheat a barbecue grill or char-grill pan over low heat. Combine paste and yoghurt. Add chicken and toss to coat. Leave to marinate for 30 minutes.

  • 2. Thread chicken and vegetables onto 12 skewers. Spray with oil. Add skewers to pan / grill and cook (turning), for 18-20 minutes or until browned and cooked.

  • 3. To make the yoghurt sauce, process yoghurt, 1/4 cup mint and the coriander in a small food processor until smooth. Season to taste.

  • 4. Top pita pockets with cucumber, remaining mint and chicken skewers. Serve drizzled with yoghurt sauce.

  • Tip: Soak skewers in cold water for 15 minutes to prevent them from burning.

By Food to Love

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