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Indulge in the exotic flavors of India with these succulent Tandoori Chicken Skewers, expertly marinated in a harmonious blend of aromatic spices and greek yogurt. Served with a luscious Greek yogurt and tahini dip, these skewers offer a tantalizing combination of tender, juicy chicken and a cool, creamy dip that's perfectly balanced with a subtle nutty undertone.
Whether you're hosting a vibrant gathering or seeking an enticing weeknight meal, these Tandoori Chicken Skewers with Greek Yogurt & Tahini Dip are sure to transport your taste buds on a flavorful journey.
I topped my Garlic Greek Yogurt & Tahini Dip with crunchy garlic chili oil and some za’atar for an extra bonus of spice and flare. I also served this chicken with some cooked zucchini and summer squash along with warm naan. This would also be great served with some steamed jasmine rice.
Of course I like to remove mine from whatever skewers are used just so no one has to deal with skewers at the dinner table. Leftovers of this are amazing with a quick warm up for lunch the next day.
Tandoori Chicken with Garlic Greek Yogurt & Tahini Dip
Ingredients
- 1/2 C. Plain Fat Free Greek Yogurt
- 1 Minced Garlic Clove
- 1 1/2 Tsp. Minced Fresh Ginger
- 1/2 Tsp. Smoked Paprika
- 1/2 Tsp. Ground Coriander
- 1/2 Tsp. Ground Cumin
- 1/2 Tsp. Ground Turmeric
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Cayenne Pepper
- Salt & Pepper to Taste
- 1 Lb. Boneless Skinless Chicken Breast, Cubed into 1" Pieces
- 1 C. Plain Fat Free Greek Yogurt
- 2 Tbsp. Tahini
- 1 Garlic Clove, Minced
- Juice from Half a Lemon
- 1/4 Tsp. Salt
- 1 Tbsp. Olive Oil
Instructions
- In a medium bowl, stir together the 1/2 C. Plain Fat Free Greek Yogurt, 1 Minced Garlic Clove, 1 1/2 Tsp. Minced Fresh Ginger, 1/2 Tsp. Smoked Paprika, 1/2 Tsp. Ground Coriander, 1/2 Tsp. Ground Cumin, 1/2 Tsp. Ground Turmeric, 1/4 Tsp. Ground Cloves, 1/4 Tsp. Cayenne Pepper, and Salt & Pepper to Taste.
- Place the 1 Lb. Boneless Skinless Chicken Breast cubes into a ziplock along with the greek yogurt mixture. Toss it all around until the chicken is evenly coated. Set it in the fridge for at least 2 hours and up to overnight.
- Once ready to cook, preheat the oven to 400 degrees F. and line a baking sheet with foil or silicone baking mat. Remove the chicken from the fridge and skewer it on soaked bamboo sticks, metal skewers, or metal grill rope; set on the prepared baking sheet.
- Place in the oven to bake for 20-30 minutes or until cooked through, flipping halfway through the cook time.
- While the chicken is cooking stir together the 1 C. Plain Fat Free Greek Yogurt, 2 Tbsp. Tahini, 1 Garlic Clove, Juice from Half a Lemon, and 1/4 Tsp. Salt in a medium bowl. Drizzle with 1 Tbsp. Olive Oil and any seasonings you might want. I went with some za'atar.
- When the chicken is done, remove it from the oven and carefully remove from whatever skewers used.
- Divide evenly among plates and serve right away with the Garlic Greek Yogurt & Tahini Dip to enjoy!
Nutrition Facts
Calories
258.87Fat (grams)
10.91 gSat. Fat (grams)
1.8 gCarbs (grams)
6.19 gFiber (grams)
0.76 gNet carbs
5.42 gSugar (grams)
2.73 gProtein (grams)
33.41 gSodium (milligrams)
356.64 mgCholesterol (grams)
76.33 mgNutritional Claims: High Protein • Low Carb • Sugar Conscious • Keto Friendly • Mediterranean • Dash • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
Step-by-Step Photos:
