BBQ Tandoori Chicken Kebabs

Recreate an Indian restaurant favourite at home!

Serves: 2–3
Prep: 20 minutes
Marinating: 2–12 hours
BBQ: 10–15 minutes

Ingredients

For the chicken

• 400g Springfield Organics Organic Diced Chicken Breast Fillet
• 150g Greek yoghurt
• 1 tbsp lemon juice
• Zest of ½ lemon
• 2 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp chilli powder — more if you like it hot
• 1 tsp sea salt
• 1 tbsp olive oil

For the skewers

• 1 red onion, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• ½ lemon, cut into wedges

To finish

• Fresh coriander
• Lemon wedges
• A drizzle of natural yoghurt
• Optional: chilli flakes

Method

1. Make the tandoori marinade

Mix the yoghurt, lemon juice and zest, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, chilli, salt and olive oil in a large bowl.

You want a thick, richly coloured marinade.

2. Marinate the chicken

Add the diced Springfield Organics chicken and toss until every piece is thoroughly coated.

Cover and refrigerate for at least 2 hours, ideally overnight. Don't marinate at room temperature.

3. Prepare the BBQ

Heat your BBQ to medium-high heat, around 200°C if you're using a covered BBQ.

If using wooden skewers, soak them in water for at least 30 minutes.

4. Build the kebabs

Thread the chicken onto the skewers, alternating with chunks of red onion and peppers.

Don't pack the chicken too tightly — leaving a little space helps the heat circulate and gives you those lovely charred edges.

5. BBQ the kebabs

Place the kebabs directly over the heat.

Cook for approximately 10–15 minutes, turning every 2–3 minutes so they colour evenly.

The yoghurt marinade should become beautifully charred and smoky around the edges.

If the outside is colouring too quickly, move the kebabs to indirect heat and close the lid until the chicken is cooked through.

6. Check the chicken

Make sure the thickest piece reaches 75°C internally.

Remove from the BBQ and rest for 3–5 minutes.

🌿 The finishing touch

Scatter generously with fresh coriander and squeeze over plenty of lemon.

For a fantastic Springfield Organics-style serving, pile the kebabs onto warm naan with:

• Cucumber & mint yoghurt
• Pickled red onion
• Fresh coriander
• Grilled peppers
• Lemon wedges
• A little mango chutney
• Warm naan or flatbreads

⭐ My BBQ Tandoori trick

For extra smoky flavour, finish the kebabs directly over the hottest part of the BBQ for 30–60 seconds per side just before taking them off.

You want deeply charred edges without drying out the breast meat — that's what makes these taste like proper BBQ tandoori chicken rather than simply grilled chicken with curry spices.