Tandoori Chicken Skewers with Pickled Cucumber Salad

Prep 2 hrs

Cooking 35 mins

Serves 4

Our take on Tandoori chicken skewers is so easy but packed with summery yumminess. We gave this recipe a gentle hit of spice with our Natural Herbs & Spices Medium Curry Powder and just one green chilli. If you like it real spicy, opt for our Natural Herbs & Spices Hot Curry Powder and add and extra chilli! Either way, serve these Tandoori chicken skewers with our cooling, herby pickled cucumber salad.

What you will need

  • 1 cup low fat plain yoghurt
  • 2 Tbsp white wine vinegar
  • 2 Tbs Natural Medium Curry Powder
  • ½ tsp white sugar
  • 2 cloves garlic, finely minced
  • Half an English cucumber, finely sliced
  • 3cm piece of ginger, peeled and finely grated
  • 1 small red onion, finely sliced
  • 1 hot green chilli, finely sliced
  • Large handful of dill, roughly chopped
  • 5 sprigs coriander, chopped
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp salt
  • Edible flowers (optional)
  • 12 skinless deboned chicken thighs


Stir together all the ingredients for the chicken skewers (except the chicken) in a large bowl. Then add the chicken thighs and toss to ensure the meat is thoroughly coated in the spicy yoghurt mix. Cover bowl with cling film and place in the fridge to marinate for 1-2 hours. Next thread the chicken onto skewers –three thighs per skewer. (NB: if you are using wooden skewers instead of metal ones, first soak the skewers in water for 15 minutes to ensure they do not burn during cooking.)

To make these Tandoori skewers in the oven: Pre-heat the oven to 200 ºC. Line a flat baking sheet with baking paper and place the chicken skewers on the tray. Bake for 25-35 minutes until the chicken is cooked through.

To make these Tandoori skewers on the braai: The yoghurt in the marinade tends to make the chicken stick to a braai grid. So if you wish to braai them, place a piece of tinfoil on the braai grid and paint it with some vegetable oil. Place the chicken skewers on the foil and stab numerous holes in the foil. You’ll get all the lovely smokiness of the braai but the chicken won’t stick. Once chicken is cooked, give these skewers a generous grinding of sea salt.

To make the cooling pickled cucumber salad, plate up the cucumber and red onion. Dissolve the sugar in the white wine vinegar and pour over the cucumber. Top with loads of roughly chopped dill and give it a few twists of sea salt and black pepper. Add some edible flowers for the pretty and you’re done!


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za