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Picture of Tandoori Chicken Kebabs
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1100 kcal 55 %
  • Fat 52 g 80 %
  • Saturated 12 g 58 %
  • Carbs 54 g 18 %
  • Fiber 13 g 53 %
  • Protein 108 g 216 %
  • Cholesterol 441 mg 147 %
  • Sodium 2368 mg 99 %
  • Calcium 608 mg 61 %
  • Magnesium 212 mg 51 %
  • Potassium 2464 mg 52 %
  • Iron 8 mg 42 %
  • Zinc 11 mg 96 %
  • Phosphorus 1327 mg 190 %
  • Vitamin A 325 µg 36 %
  • Vitamin C 272 mg 303 %
  • Thiamin (B1) 1 mg 59 %
  • Riboflavin (B2) 2 mg 125 %
  • Niacin (B3) 28 mg 173 %
  • Vitamin B6 3 mg 226 %
  • Folate equivalent (total) 159 µg 40 %
  • Vitamin B12 4 µg 172 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 50 µg 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tandoori Chicken Kebabs

Ingredients

  • 1 cup low-fat plain yogurt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons tandoori spice blend or hot curry powder
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
  • 1 large bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces

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