Tandoori Chicken Skewers with Cumin Coriander Lime

These tandoori flavours make so much sense on skewers

Tandoori chicken skewers have a way of smelling right before they even hit the plate. The mix of yoghurt, cumin, coriander, garlic and lime settles into the chicken, then the BBQ gives the outside those lightly charred patches that make the whole thing feel properly lived-in. I like how the spices bring warmth rather than blunt force. The heat is present, but it doesn’t flatten everything else.

Yoghurt marinade gives the chicken a better texture

I come back to yoghurt marinades again and again because they’re practical and generous. They help the chicken stay tender, they cling well to skewers and they give the spices a lovely base to sit on. In this recipe, the yoghurt softens the sharper edges of the spices, while lime keeps the finish bright enough that the whole plate still feels fresh after a few bites.

These skewers fit easily into a varied barbecue spread

When I’m cooking for a mixed table, tandoori chicken skewers are useful because they sit happily between milder and hotter recipes. They work beautifully beside harissa chicken skewers with yoghurt lemon and warm spice if I want another earthy, spice-led option. They also make sense next to peri peri chicken skewers with chilli garlic and lime when I’m after a brighter contrast. For the bigger picture, my full barbecue list of spicy chicken skewer recipes pulls all the recipes together in one place.

I make these when I want spice that feels grounded

Some spicy chicken skewers are all about speed and sharpness. Tandoori chicken skewers feel steadier than that. The spice mix has more warmth than bite, and the yoghurt gives the chicken a softer finish that works brilliantly on the BBQ. If I want a richer second option, I’ll add cajun chicken skewers with garlic butter and sweet peppers. If I want something tangier and a bit punchier at the table, buffalo chicken skewers with tangy blue cheese yoghurt are a good counterpoint.

Ingredients for tandoori chicken skewers

Serves 4

• 800g boneless skinless chicken thighs, cut into 3 to 4cm pieces
• 150g Greek yoghurt
• 2 tbsp lime juice
• 1 tsp lime zest
• 3 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp neutral oil
• 1 red onion, cut into chunks
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 1 tbsp chopped fresh coriander, for serving
• lime wedges, for serving
• 8 to 10 metal skewers, or bamboo skewers soaked in water

Ingredient notes

Chicken thighs are ideal here because they stay juicy over direct heat and hold their shape nicely on skewers. Greek yoghurt should be thick rather than runny, otherwise the marinade slides off instead of coating the chicken properly. Lime juice and zest both matter. The juice sharpens the marinade, while the zest gives the finished skewers a fresher citrus aroma.

The spice mix is warm and fragrant rather than fierce. Ground cumin and coriander are doing most of the flavour work, with turmeric adding colour and garam masala bringing depth. Mild chilli powder keeps the recipe spicy enough to earn its place in the line-up without turning it into an endurance test. If your chilli powder is especially hot, scale it back a little.

Equipment needed

I use a lidded BBQ with a two-zone setup for these tandoori chicken skewers. The yoghurt marinade benefits from a short burst over direct heat to create colour, then a gentler finish on the cooler side so the chicken cooks through without the spice coating catching too hard. That simple arrangement gives you much more control and keeps the skewers juicy.

You’ll also want a large mixing bowl, tongs and a fine grater for the garlic, ginger and lime zest. Metal skewers are very helpful because they hold the chicken firmly and make turning easier. A thermometer is useful too, especially with yoghurt marinades, because the outside can look done before the centre has fully caught up.

Step 1, make the tandoori marinade

In a large bowl, mix the Greek yoghurt, lime juice, lime zest, grated garlic, grated ginger, cumin, coriander, smoked paprika, chilli powder, garam masala, turmeric, salt, black pepper and neutral oil until smooth and evenly coloured.

Add the chicken and stir thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, though 4 to 6 hours gives the best depth of flavour.

Step 2, thread the skewers

Thread the marinated chicken onto skewers, alternating with chunks of red onion, red pepper and green pepper. Don’t crowd the pieces too tightly. A little space helps the outside colour and keeps the chicken from steaming.

Leave the skewers out for 15 minutes while the BBQ heats. That helps the chicken cook more evenly from outside to centre.

Step 3, prepare the BBQ

Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one direct heat zone and one cooler finishing zone.

If you’re using charcoal, wait until the coals are mostly grey and settled. Strong flare-ups are not very useful here, and they can make the yoghurt coating darken too quickly.

Step 4, grill the tandoori chicken skewers

Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the marinade starts to colour and catch lightly. Once they have a few charred spots, move them to the cooler side of the BBQ.

Cook with the lid down for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Rest for 3 to 5 minutes before serving.

Step 5, finish with coriander and lime

Scatter over the chopped coriander and squeeze fresh lime over the skewers just before serving. The lime wakes up the spices and gives the chicken a fresher finish.

I like these best when the outside has a few dark patches and the inside stays tender and juicy, with the peppers still soft but not collapsed.

Cooking tandoori chicken skewers on the BBQ, what matters most

Tandoori chicken skewers are happiest when the BBQ is hot but not wild. The yoghurt and spices on the surface can darken quickly, which is exactly what you want right up to the point where it goes too far. I start over direct heat to get a bit of colour and smoky flavour, then move the skewers across to the cooler side so the inside can finish without the coating turning bitter. It’s a gentle sort of management, not constant fussing, but it makes a real difference to the final texture.

I also think these skewers reward careful cutting. If the chicken pieces vary too much in size, the smaller ones can dry out before the larger ones are safe to eat. I try to keep them roughly even, just big enough to stay juicy and just small enough to cook through in a sensible amount of time. That balance gives you a skewer that feels generous and tender rather than patchy and overworked.

What to serve with this recipe

These skewers are excellent with warm flatbreads, cucumber salad and a spoonful of extra yoghurt on the side. I also like serving them with quick-pickled red onions, because the acidity cuts through the richness of the marinade and keeps the whole plate feeling bright. A chopped tomato and cucumber salad with coriander works very nicely too.

If I want a more substantial meal, I’ll add lemon rice, grilled vegetables or roasted potatoes with cumin seeds. A crunchy cabbage slaw is also useful if you want more texture on the plate. Tandoori chicken already brings plenty of spice and warmth, so I keep the side dishes fresh, crisp and fairly simple.

Wine and beer pairings

For wine, I like an off-dry Riesling or a dry rosé with tandoori chicken skewers. Riesling handles spice very well and has enough fruit to soften the heat, while rosé keeps the meal feeling bright and easy. Both are good at working with yoghurt-based marinades, which can sometimes flatten heavier wines.

For beer, a crisp lager is a very safe and very good choice. It cools the palate and gives the spices some room. I also like a wheat beer here, particularly if the skewers are served with yoghurt and salads. The soft texture of the beer fits nicely with the creamy marinade and the charred edges on the chicken.

FAQ about tandoori chicken skewers

Tips for Success with Tandoori Chicken Skewers

The best tip I can give for tandoori chicken skewers is to let excess marinade drip away before threading the chicken. You want a good coating, but not thick clumps dropping through the grates and causing unnecessary flare-ups. That little pause gives you a neater cook and a better-looking finish, with the char sitting on the chicken rather than forming burnt patches in random places.

I also think these skewers improve if you let them rest for a few minutes after cooking and finish them with lime right at the end. The rest helps the juices settle, and the lime sharpens the whole plate in a way the marinade alone can’t quite manage. It’s a small finishing touch, but it brings the spices back into focus and stops the yoghurt from feeling too heavy.

Recipe variation suggestions

You can take these tandoori chicken skewers in a few different directions quite easily. Add a teaspoon of kasuri methi if you want a deeper, more aromatic flavour, or include a pinch more smoked paprika if you like a slightly smokier finish from the marinade itself. For a hotter version, increase the chilli powder or add a finely chopped green chilli.

For extra texture and colour, thread mushrooms or courgette between the chicken pieces. Paneer can work too if you want a richer skewer, though I’d add it in chunks that are sturdy enough to hold together over the grill. If you want a brighter finish, add more lime zest and a handful of chopped coriander just before serving.

Storage and reheating tandoori chicken skewers

Leftover tandoori chicken skewers will keep in the fridge for up to 3 days in an airtight container. I usually remove the chicken and vegetables from the skewers before storing them because it’s simpler and takes up less room. Cold leftovers are excellent in wraps with crunchy salad and a little yoghurt.

To reheat, I prefer a moderate oven or indirect heat on the BBQ so the chicken warms through without drying out. A microwave works if you’re in a hurry, though the outside softens and loses some of its grilled texture. A squeeze of fresh lime helps bring the flavour back to life after reheating.

Health benefits

These skewers offer a strong amount of protein, which makes them filling and practical as the centre of a meal. Chicken thighs also supply iron, zinc and several B vitamins. The yoghurt contributes calcium and a little more protein, while peppers and lime bring vitamin C and freshness.

The spice mix adds plenty of flavour without needing lots of sugar-heavy sauces. Garlic, ginger, cumin and coriander all help build depth in a straightforward way, so the recipe feels rich in flavour while staying quite balanced when served with vegetables or grains.

Alternatives for dietary needs

For a lower-fat version, you can use chicken breast instead of thighs, though I’d keep a closer eye on the grill because it dries more quickly. If you need a dairy-free option, use a thick unsweetened plant-based yoghurt, ideally coconut or soy, so the marinade still clings well.

For a gluten-free meal, the recipe is usually suitable as written, though it’s worth checking your spice blends for additives if you’re being especially careful. If you need a milder version, reduce the chilli powder and rely on the cumin, coriander and lime for flavour. The skewers will still taste lively and well seasoned.

Tandoori Chicken Skewers with Cumin Coriander Lime

WTBBQ

Tandoori chicken skewers are marinated in yoghurt, lime, garlic and warm spices, then grilled until lightly charred and juicy. Cumin and coriander give them depth, while the BBQ adds smoky flavour, making this a dependable spicy chicken recipe for easy outdoor cooking.

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Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 Servings

Calories 404 kcal

Ingredients

  

1x2x3x

• 800 g boneless skinless chicken thighs cut into 3 to 4cm pieces
• 150 g Greek yoghurt
• 2 tbsp lime juice
• 1 tsp lime zest
• 3 garlic cloves finely grated
• 1 tbsp fresh ginger finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp neutral oil
• 1 red onion cut into chunks
• 1 red pepper cut into chunks
• 1 green pepper cut into chunks
• 1 tbsp fresh coriander chopped, for serving
• lime wedges for serving
• 8 to 10 metal skewers or bamboo skewers soaked in water

Instructions

 

Make the tandoori marinade

• In a large bowl, mix the Greek yoghurt, lime juice, lime zest, grated garlic, grated ginger, cumin, coriander, smoked paprika, chilli powder, garam masala, turmeric, salt, black pepper and neutral oil until smooth and evenly coloured.
• Add the chicken and stir thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, though 4 to 6 hours gives the best depth of flavour.

Thread the skewers

• Thread the marinated chicken onto skewers, alternating with chunks of red onion, red pepper and green pepper. Don’t crowd the pieces too tightly. A little space helps the outside colour and keeps the chicken from steaming.
• Leave the skewers out for 15 minutes while the BBQ heats. That helps the chicken cook more evenly from outside to centre.

Prepare the BBQ

• Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one direct heat zone and one cooler finishing zone.
• If you’re using charcoal, wait until the coals are mostly grey and settled. Strong flare-ups are not very useful here, and they can make the yoghurt coating darken too quickly.

Grill the tandoori chicken skewers

• Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the marinade starts to colour and catch lightly. Once they have a few charred spots, move them to the cooler side of the BBQ.
• Cook with the lid down for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Rest for 3 to 5 minutes before serving.

Finish with coriander and lime

• Scatter over the chopped coriander and squeeze fresh lime over the skewers just before serving. The lime wakes up the spices and gives the chicken a fresher finish.
• I like these best when the outside has a few dark patches and the inside stays tender and juicy, with the peppers still soft but not collapsed.

Notes

Chicken thighs are ideal here because they stay juicy over direct heat and hold their shape nicely on skewers. Greek yoghurt should be thick rather than runny, otherwise the marinade slides off instead of coating the chicken properly. Lime juice and zest both matter. The juice sharpens the marinade, while the zest gives the finished skewers a fresher citrus aroma.

The spice mix is warm and fragrant rather than fierce. Ground cumin and coriander are doing most of the flavour work, with turmeric adding colour and garam masala bringing depth. Mild chilli powder keeps the recipe spicy enough to earn its place in the line-up without turning it into an endurance test. If your chilli powder is especially hot, scale it back a little.

Nutrition

Calories: 404kcalCarbohydrates: 8gProtein: 34gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 166mgSodium: 720mgPotassium: 730mgFiber: 2gSugar: 4gVitamin A: 1680IUCalcium: 92mgIron: 2.8mg

Keyword cumin coriander, lime chicken, spicy bbq, tandoori chicken, yoghurt marinade

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