Tandoori Chicken Kebabs Recipe

Tandoori Chicken Kebabs

Packed with protein, which is great for muscle recovery, our spiced tandoori-style chicken kebabs with homemade flatbread are a firm favorite for gym goers.

Serves: 4

Prep time: 15 mins

Cook time: 20 mins

To make the chicken kebabs you will need:

2 large chicken breasts, diced

4 tbsp 0% fat Greek yogurt

1 lemon, juiced

2 garlic cloves, crushed

2 tsp ginger, peeled and grated

1 tsp paprika

1 tsp garam masala

1 tsp ground cilantro

1/2 tsp turmeric

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/2 tsp salt

1 red pepper, cut into chunks

1 green pepper, cut into chunks

Low-calorie oil spray

To make the flatbread you will need:

110g self-raising flour

115g 0% fat Greek yogurt

¼ tsp salt

½ tbsp light unsalted butter


  1. Add diced chicken to a bowl and top with Greek yogurt, lemon juice, garlic, ginger, paprika, garam masala, cilantro, turmeric, cumin, cayenne pepper and salt. Mix well
  2. Leave to marinade for a minimum of 30 minutes, overnight if possible
  3. Add tandoori chicken and peppers to the skewers alternatively
  4. Place under a medium to high grill for 10-12 minutes, turning 3-4 times
  5. While the chicken cooks, make the flatbread
  6. Mix flour, yogurt and salt in a bowl and bring together using your hands
  7. Dividing into 4 dough balls and flatten each ball onto a floured surface to make a flatbread shape. You can use a rolling pin or your hands to do this.
  8. Heat a non-stick frying pan to a high heat with some low-calorie oil spray and add flat bread, cooking for 2-3 minutes each side. Repeat until all of the flat bread has been cooked
  9. Brush with melted butter and season
  10. Blend ingredients together for the cilantro and chili yogurt, season to taste
  11. Serve grilled chicken skewers with flatbread, lettuce, fresh cilantro and yogurt sauce

Top Tip: If using wooden kebab skewers, soak for a minimum of 30 minutes, but overnight if possible. This stops the stick from burning during cooking.

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