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Barbecue Tandoori Chicken

Posted by Anne McKenzie on


  • 700g chicken breast or tenderloins, cut into bite sized pieces
Marinade: Raita:
  • 185ml (3/4 cup) Greek yoghurt
  • 1 lebanese cucumber, cut into .5mm dice
  • 1 tbsp lemon juice
  • mint leaves to serve, optional


  1. Mix marinade ingredients together then add chicken pieces and cover thoroughly. If there’s time, cover and refrigerate up to 24 hours.
  2. Mix raita ingredients and season to taste, set aside or chill (this can be done up to 1 day ahead).
  3. Thread meat onto skewers and heat a barbecue to medium. You can use a frying pan to cook chicken if you prefer.
  4. Cook chicken for 5 minutes each side, until tender and cooked through, with a little blackening on the marinade.
Recipe reprinted with permission from Herbies Spices

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