Tandoori Chicken Skewers  

Tandoori Mix 

  • 1 teaspoon fresh ginger (ground ginger works too)  
  • 1 teaspoon minced garlic 
  • ½ teaspoon of ground turmeric 
  • ¼ teaspoon cayenne pepper 
  • ½ teaspoon of paprika 
  • ¼ teaspoon of nutmeg  
  • ¼ teaspoon of coriander  
  • 1.5 teaspoons of canola oil 
  • 2 ounces of plain yogurt    
  • 1.5 teaspoons of lemon juice 

Directions: Mix all of these ingredients in a medium sized mixing bowl. 

Chicken Skewers 

  • (3) chicken breasts, cut into chunks 
  • 1.5” x 1.5” if you like metrics, but do not obsess over this size 
  • (2) jalapeno peppers cut into rings  
  • take the seeds out for less spice 
  • ½  of a pineapple, cut into chunks  
  • (12) skewers for grilling (around 6” will do)  
  • Soak in water for at 1 hour before assembling so they do not burn on the grill 


  1. Toss the chicken chunks in the tandoori mix and set aside. 
  2. Place the pineapple on the skewers first, then the jalapeno, and then the chicken 
  3. Place on the grill, rotating occasionally, until the chicken reaches an internal temperature of 165 degrees.  
  4. Option to cook in a skillet. Preheat with vegetable oil to medium heat. Cook until internal temperature reaches 165 degrees.  

Makes 12 skewers