Tandoori Chicken Skewers

These are delicious eaten as an appetizer on the skewer, or they can be served over rice or a green salad.


  • 2 pounds chicken breast cutlets
  • 1 onion, finely chopped
  • Zest and juice of 1 lime
  • 3 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cinnamon
  • 1 tablespoon honey


Soak bamboo skewers in water for 1 hour. Thread chicken cutlets onto skewers.

Combine the rest of the ingredients to make the marinade and pour over chicken in a tightly sealed container. Marinate overnight or freeze up to 1 month in freezer-safe container.

To cook: If frozen, allow to thaw in refrigerator overnight or on counter for 1 hour.

Grill 5 minutes per side over medium-high heat or cook in the oven on a grill pan at 425° F for 8 minutes per side.