Tandoori Chicken Kabobs Recipe - Allrecipes.com
Tandoori Chicken Kabobs Recipe
  • READY IN 50 mins

Tandoori Chicken Kabobs

Recipe by  

"Make an Indian-inspired tandoori-style chicken dish tonight by marinating chicken breast chunks with cream cheese and tandoori paste. The chicken is threaded onto skewers and broiled until browned."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    50 mins


  1. Mix cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
  2. Heat broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan.
  3. Broil, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.
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  • Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
  • Note: If using wooden skewers, soak skewers in water 30 min. before using to assemble kabobs to prevent the skewers from burning on the grill.
  • Serving Suggestion: Serve over hot cooked basmati rice. Add a tossed green salad for color and crunch.

Reviews More Reviews

May 27, 2010

I loved this recipe but I had to make couples thinks different I used 2 pounds chicken breast , regular cream cheese (stick) ,3 tablespoons tandoori paste ,2 tablespoons plan yogurt ,1 teaspoon garlic powder ,1 teaspoon onion powder ,1 lemon juice ,cumin ,black pepper to taste. I used plan yogurt because it will help the cream cheese dissolve much easier .I refrigerate for about half day and was delicious.

May 17, 2010

Simple recipe that yields a very delicious tasting treat. This is an excellent appetizer for cook outs. I do like to brush mine with Sriacha sauce about a minute before they come off to add some kick.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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