Tandoori Style Grilled Chicken

Change up your usual BBQ seasonings with this Indian-inspired marinade that tenderizes the meat and adds a ton of flavor!  


For the marinade

1 cup low fat Greek style yogurt

4 garlic cloves, peeled and sliced in half

1 inch cube fresh ginger, peeled and minced (about 1 TB)

2 TB fresh cilantro leaves, chopped

1 TB olive oil

1 TB fresh lemon juice

1 tsp garam masala

1 tsp cumin

1 tsp coriander

1 tsp kosher salt, plus more for seasoning

¼ tsp freshly ground pepper, plus more for seasoning

¼ tsp red pepper flakes

For the assembly

1 1/2 pounds chicken breast, cut into cubes, about 1 ½ inches each

4 wooden skewers, soaked in water for an hour, or metal skewers

1 cup diced cucumber

1 cup diced tomato

¼ cup finely chopped scallions

2 large naan or pita bread, sliced in half

lemon wedges for garnish

dollop of store bought tzatziki or yogurt (optional)


Mix all of the marinade ingredients in a bowl until well combined.  Add the chicken cubes, mix to well to coat, cover and let marinate in the fridge for a couple of hours, or overnight.

When ready to grill, take the chicken out of the fridge 30 minutes in advance.  Wipe off excess marinade, put 4 chicken cubes on each skewer, and season with salt and pepper.   Pre-heat the grill to medium-high (400-450 degrees) and make sure grates are wiped clean to avoid having the chicken stick to the grill.  Cook chicken about 5 minutes per side, until meat just cooked through and no longer pink. Place skewers on a plate, cover loosely with foil, and set aside.

While chicken is resting, lightly grill the bread on each side until warmed through. In a separate bowl, mix the cucumber, tomato and scallions, and season with salt and pepper.  For the assembly, place one piece of bread on a plate, sprinkle with half a cup of chopped salad, top with one chicken skewer and serve with lemon wedge and tzatziki or yogurt, if using.

Serves 4.