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Tandoori-Style Grilled Chicken Kebobs

Tandoori-Style Grilled Chicken Kebobs

"This carefully balanced combination of spices, along with mild Nakano seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade is also delicious with fish."
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8 h servings 178 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  1. In a blender container, combine yogurt, Nakano seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
  2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
  3. If using wood skewers, soak skewers in water 30 minutes.
  4. Drain chicken well and discard marinade. Thread chicken onto skewers.
  5. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside


  • Notes
  • Kebobs may be cooked in the broiler.
  • Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish filets 2-3 hours. Grill whole pieces of fish, not skewered fish.

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Read all reviews 2
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Most positive
Least positive

I made this for company, my friend can only eat chicken and turkey, and I made it exactly as as the recipe said. Only had time to marinate for 6 hours. It had really, really strong flavor. I thi...

Bland and boring, this did not taste like tandoori at all. I gave it two stars because it was still edible, but the recipe is awful.

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