Tandoori-Spiced Green Herb Chicken Skewers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken pieces marinated in a vibrant blend of green herbs and traditional tandoori spices, grilled to smoky perfection. This indian-inspired chicken ready in about 27 minutes pairs boneless chicken thighs, fresh cilantro leaves, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 15 min Cook: 12 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1/2 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, 1/2 cup plain yogurt, 4 minced garlic cloves, 1 inch minced ginger root, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 2 tbsp lemon juice, and 1 tsp salt. Blend into a smooth marinade.
  2. Step 2: Cut 500 grams boneless chicken thighs into 1.5-inch pieces and place them in a large bowl. Add the green herb marinade and 2 tbsp vegetable oil, mixing well to coat every piece. Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto soaked wooden skewers, leaving a little space between pieces.
  4. Step 4: Grill the chicken skewers for 4-5 minutes on each side, or until the chicken is cooked through and has charred grill marks, basting occasionally with leftover marinade.
  5. Step 5: Remove from heat and let rest for 5 minutes before serving with lemon wedges and a side of yogurt sauce.

Frequently asked questions

How long does Tandoori-Spiced Green Herb Chicken Skewers take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Green Herb Chicken Skewers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Tandoori-Spiced Green Herb Chicken Skewers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Green Herb Chicken Skewers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tandoori-Spiced Green Herb Chicken Skewers?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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