Get bold, smoky flavor with these easy oven-baked or grilled chicken skewers! Marinated in Lesley Elizabeth’s Tandoori Seasoning and Avocado Oil, they’re a flavorful feast for any occasion.
Chicken & Vegetable Skewers with Tandoori Seasoning
Featuring: Tandoori Seasoning & Avocado Oil
For the Skewers:
- 1 lb chicken breasts, diced into bite-sized pieces
- 1 medium green bell pepper, cut into large pieces
- 1 medium red bell pepper, cut into large pieces
- 1 red onion, cut into large chunks
- 1 container whole mini portabella mushrooms
For the Tandoori Marinade:
- ½ cup coconut cream
- 2 tablespoons Lesley Elizabeth Tandoori Seasoning
- 2 tablespoons fresh lemon juice
- 2 tablespoons Lesley Elizabeth Avocado Oil
Instructions:
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during baking.
- In a bowl, whisk together coconut cream, Tandoori Seasoning, and lemon juice. Stir in Avocado Oil and mix well.
- Chop chicken, bell peppers, onion, and mushrooms into similar-sized chunks for even cooking.
- In a large bowl, combine the marinade with chicken and vegetables. Cover and refrigerate for 1–2 hours to allow flavors to develop.
- Preheat oven to 400°F. Set a grilling rack on a rimmed baking sheet for even roasting.
- Thread marinated chicken and vegetables onto skewers, leaving space between each piece.
- Bake for 10–15 minutes, or until chicken reaches an internal temperature of 165°F and veggies are tender.
- Serve hot with pita bread, warm tortillas, basmati rice, or a side salad.
These juicy, spicy chicken and vegetable skewers are an easy way to bring global flavor to your table. Our bold Tandoori Seasoning adds rich color and warmth, while Avocado Oil helps lock in moisture and flavor. This recipe is easily customizable—try it with lamb, shrimp, or tofu for variety!
Explore more global-inspired meals made with infused oils, spice blends, and gourmet ingredients by browsing all of our Lesley Elizabeth recipes here.