Tandoori Chicken Skewers On Blackstone Griddle

The history of tandoori chicken is a bit murky, but it is thought to have originated in either Punjab or Kashmir in India. Some say that the recipe was created by accident when a cook left chicken out to dry in a tandoor oven, and it took on a new flavor from the spices used in the oven. Others believe that tandoori chicken was invented by the Mughals, who ruled India for many years. Regardless of its origins, tandoori chicken has become a popular dish all over the world.

Tandoori chicken became popular in the United States during the 1960s. It is reported that In 1962, on a flight from Rome to Bombay, Jacqueline Kennedy is said to have eaten “chicken tandoori.” In 1963, the Los Angeles Times published a recipe for Tandoori Chicken suggesting “a new party dinner idea”.

Want to learn more about the Blackstone grill? We wrote a fantastic blog that explains the griddle in detail.

Chicken Skewer

Tandoori Chicken Skewers

These bright, tasty Indian Tandoori Chicken Skewers are easy to prepare and filled with flavor! Add the Tzatziki Sauce and your skewers are taken to another level.
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Course BBQ
Cuisine Indian
Servings 6 Servings


Tandoori Chicken Marinade

  • 350 ml Plain or Greek Yogurt 1½ Cups
  • 4 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Minced
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • ½ tsp Ground Cloves
  • ½ tsp Cayenne Pepper
  • Salt & Pepper to taste
  • 1 Kg Chicken Breast cut into 4-5cm cubes

Tzatziki Sauce

  • 350 ml Plain Yogurt 1½ Cups
  • 120 ml Fresh Cucumber Minced ½ Cup
  • 2 tbsp Lemon Juice
  • 1 Garlic Clove Crushed
  • 2 tbsp Parsley Chopped
  • 2 tbsp Mint Chopped
  • Salt & Pepper to taste


Tandoori Chicken Instructions

  • In a mixing bowl, combine yogurt garlic, ginger, all of the seasonings and salt and pepper to taste. Toss chicken pieces in the marinade until they're evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
  • When the marinating period is complete, remove from marinade and pat dry. Set aside what is left over, this will come in handy to add additional covering during the griddle stage.
  • Thread chicken onto wooden skewers. (for best results, soak skewers in water 10-15 minutes to prevent them from breaking while grilling). Alternatively metal skewers can be used.
  • Place on pre-heated griddle turning every 3 to 4 mins

Tzatziki Sauce Instructions

  • Combine sauce ingredients into a small bowl and whisk until smooth.
  • Season with salt and pepper and refrigerate until ready for use.
Keyword BBQ, Blackstone
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Oliver Wright
Oliver Wright

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