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Grilled Tandoori Chicken Skewers with Cilantro Lime Cream

Recipe Source by the Perdue Farms Culinary Team

Grilled Tandoori Chicken Skewers with Cilantro Lime Cream

Recipe Source by the Perdue Farms Culinary Team
We bring a classic Indian dish to the summer BBQ! A medley of spices in the chicken marinade tenderizes and flavors chicken, which cooks up quickly on the grill. Serve chicken bites in Naan bread topped with cream sauce.

Recipe Quick Facts

Prep
10
Minutes .
Marinate
2
Hours .
Cook
30
Minutes .
The link to Grilled Tandoori Chicken Skewers with Cilantro Lime Cream has been copied

Ingredients

Ingredients

  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • 12 wooden skewers, soaked in water
  • Naan bread
  • 1 lemon, zested and juiced
  • 2 tablespoons water
  • 1/2 cup Greek yogurt
  • 1 teaspoon chopped garlic
  • 1 teaspoon fresh chopped ginger
  • 1 tablespoon tomato paste or ketchup
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea
1.25-lb. tray of delicious diced chicken breasts

Your Price

$14.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Combine lemon, water, yogurt, garlic, ginger, tomato, turmeric, curry, salt, coriander, cumin and cayenne. Place chicken in bowl, cover with marinade, toss to coat, cover, place in refrigerator and marinate for one to two hours. When ready, remove chicken from bowl and thread cubes onto skewers, four to five pieces per kebab.

Step 2

Step 2

To make cream: Puree last seven ingredients together until smooth. Set aside.

Step 3

Step 3

When ready to grill, preheat gas grill on medium high heat to 400 F. Grill chicken for eight to 10 minutes or until the internal temperature reaches 165 F.

Step 4

Step 4

To serve: Remove chicken from skewers and place into warmed Naan bread. Top with a dollop of cream, a squeeze of lime and a sprinkle of fresh chopped cilantro.

Nutritional information for marinade only.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS