Grilled Chicken Skewers are Not (Just) a Summer Food

October 15, 2015

We aren't usually controversial (when we are, we do it with a bang), but after we tasted these Grilled Tandoori Chicken Skewers, we knew we had to take a stand. We would like to challenge the person who first said, "Grilled chicken skewers are a summer food," to a friendly culinary debate.


These skewers, marinated in yogurt spiked with traditional Punjabi seasonings like garam masala and coriander, are just the thing we crave after a chilly day. The fiery spices warm us from the inside-out, and as long as you marinate them the night before, the entire process takes just 10 minutes so you can get to your after-dinner hot chocolate that much faster (might we suggest you save some cayenne for it?). It's not too cold to fire up the grill (yet), and if you don't want to bother just break out a grill pan

Shop the Story

Grilled Tandoori Chicken Skewers

Serves 2

1/2 cup plain yogurt
Juice from 1 lemon
1 onion, chopped
2 to 3 garlic cloves, minced
One 1-inch piece ginger root, peeled and minced
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
3 to 4 boneless and skinless chicken thighs, cut into strips 

View the entire recipe (and save and print it) here.

What's your favorite "summertime" fall dish? Tell us in the comments below!

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be featured.

Photo by James Ransom

Order Now

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

Order Now

See what other Food52 readers are saying.

I eat everything.