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Recipe for Tandoori Chicken Kebabs with Cucumber Raita

Recipe for Tandoori Chicken Kebabs with Cucumber Raita

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Greek yogurt is a healthy and delicious ingredient to introduce to any diet. High in protein, calcium, and other healthful nutrients, it packs twice the nutritional benefit of regular yogurt. It’s a versatile ingredient that can be used widely in your summer cooking and in many types of meals. This delicious recipe for Tandoori Chicken Kebabs with Cucumber Raita, courtesy of author Dr. Sonali Ruder, from The Greek Yogurt Diet is sure to excite your palate and add a new twist to your meals this summer.

Tandoori Chicken Kebabs with Cucumber Raita

Prep Time: 25 minutes
Inactive Time: 3 hours
Cook Time: 10 minutes
Servings: 4


½ cup fat-free Greek yogurt
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
2 teaspoons garam masala*
1 teaspoon ground coriander
1 teaspoon ground cumin
¼-½ teaspoon cayenne pepper (depending on how spicy you like it)
1 teaspoon sweet paprika
¼ teaspoon turmeric (optional)
1 teaspoon kosher salt
2 teaspoons lemon juice
2 teaspoons grapeseed, vegetable or other neutral-flavored oil
4 boneless, skinless chicken thighs (about 18 oz), trimmed of fat and cut into 1-inch pieces
Grapeseed or vegetable oil for brushing the grill
Cilantro leaves for garnish
Lemon wedges for garnish

Cucumber Raita:

¾ cup fat free Greek yogurt
½ cup finely diced English cucumber
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1/8 teaspoon kosher salt


1) To make the marinade for the chicken, place all kabob ingredients (except the chicken, the grapeseed/vegetable oil and cilantro) in a food processor or blender and puree until smooth.

2) Place the chicken in a shallow glass dish and pour the marinade on top.

3) Stir to coat all of the chicken pieces with the marinade. Marinate the chicken at least 2-3 hours or overnight.

4) Heat a grill or grill pan over medium high heat and brush the grill with oil. Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length). If using wooden skewers, soak them in cold water for 20 minutes first.

5) Grill the kebabs for about 10 minutes, turning them over halfway through. Remove them from the grill and serve with cucumber raita and naan, if desired.

6) To make the cucumber raita, mix all of the ingredients together in a small bowl. Chill before serving.

*Garam masala is an Indian blend of dried spices commonly used in Indian cooking. Most varieties contain a mixture of spices that includes peppercorns, cloves, cumin, coriander, and cardamom. If you don’t have it, you can leave it out and increase the amount of cumin and coriander in the marinade.

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Written by Dr. Sonali Ruder and Jo Brielyn
978-1-57826-488-9, $15.00 hardcover
978-1-57826-489-6, $9.99 eBook

Published June 24, 2014

New from Hatherleigh Press.

Distributed through Random House.
Available wherever books and eBooks are sold.