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Grilled Tandoori Chicken Kabobs with Hot Lime Pickle and Roti

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


  • 1 1/2 lb chicken breast, boneless, skinless
  • 5 ounces Greek yogurt, plain
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Tandoori powder
  • 1/2 tablespoon creole seasoning
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 8 bamboo skewers, presoaked in water for 1 hour
  • hot lime pickle
  • roti


  1. Rinse chicken and pat dry, cut chicken into 2 inch cubes and place in a large bowl. Mix the seasoning blend together.
  2. Coat chicken cubes in olive oil, yogurt, garlic, lemon juice, and all the spice blend, mix well, cover, refrigerate and marinate for 3 hours or overnight.
  3. Place 4-5 cubes of chicken on each skewer.
  4. Heat grill, coat with a little olive oil to prevent chicken from sticking.
  5. Grill chicken for 7-8 minutes per side, until chicken is no longer pink and juices run clear. Allow chicken to rest for about 5 minutes before serving with hot pickle and roti bread.
  6. You can grill roti bread for about 3-4 minutes to heat it up.


  • Serving Size: 4