Tandoori Chicken Skewers

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Tandoori spices elevate these basic chicken skewers to new heights of flavor.

Tandoori Chicken Skewers


Chicken Skewers:
2 pounds chicken breasts
1/4 cup ghee or butter
1 small sweet onion, minced
4 garlic cloves, minced
1 tablespoon ginger root, minced
1 small green pepper, chopped
2 jalapeño peppers, deseeded and chopped
3 cups fresh spinach leaves
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons fresh cilantro
1/4 cup cashew butter
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 cup water
2 tablespoons cooking oil
Extra Sauce:
1/4 cup reserved puree
3 tablespoons cashew butter
1/2 teaspoon turmeric


  1. Cut chicken breasts into cubes and place in a large bowl.
  2. Heat skillet to medium and add ghee or butter. Add onions, garlic, ginger, green peppers, and jalapeno and sauté, about one minute. Add spinach leaves and continue to sauté until leaves wilt.
  3. Transfer skillet contents to a blender or food processor. Add lemon juice, lemon zest, cilantro, cashew butter, spices, and water. Puree until smooth. Remove about ¼ cup of puree to make finishing sauce. Pour marinade mixture over cubed chicken, cover, and refrigerate for 6-8 hours.
  4. Soak bamboo skewers in water for a few minutes and add 4-5 pieces of chicken per skewer. Dab cooking oil over chicken and grill covered on each side, about 4-5 minutes.
  5. Combine ingredients for the extra sauce. Add enough water to make sauce spreadable, about 2 tablespoons. Adjust seasoning to taste. Brush sauce over cooked chicken.

This recipe originally appeared as Paleo Green Chicken Tandoori on paleofondue.com.



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