Bring bold Indian-inspired flavor to your table with these juicy Tandoori Chicken & Vegetable Skewers—marinated in creamy coconut, infused with Lesley Elizabeth’s signature Tandoori Seasoning, and finished with rich Avocado Oil.
Chicken & Vegetable Skewers with Tandoori Seasoning
Featuring: Tandoori Seasoning & Avocado Oil
Ingredients
For the Skewers:
- 1 lb chicken breasts, diced into bite-sized pieces
- 1 medium green bell pepper, cut into large chunks
- 1 medium red bell pepper, cut into large chunks
- 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 cooking.
- In a bowl, whisk together coconut cream, Tandoori Seasoning, and lemon juice. Stir in Avocado Oil and mix well.
- Chop chicken, peppers, onion, and mushrooms into similar-sized pieces for even cooking.
- In a large bowl, toss chicken and vegetables in the marinade. Cover and refrigerate for 1–2 hours to allow flavors to absorb.
- Preheat oven to 400°F. Set a grilling rack over a rimmed baking sheet.
- Thread marinated chicken and veggies onto soaked skewers, leaving 2–3 inches between each for even cooking.
- Bake for 10–15 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F. Cooking time may vary based on size of ingredients.
- Serve hot with pita bread, warm tortillas, basmati rice, or a cucumber yogurt dip.
This flexible and vibrant recipe is easy to customize—use your favorite meats and vegetables! The creamy marinade, spiced with Lesley Elizabeth Tandoori Seasoning and rich Avocado Oil, locks in flavor and moisture for tender, mouthwatering skewers every time.
Want more flavorful recipes using our gourmet oils and spices? Explore the full collection of Lesley Elizabeth recipes here for inspiration!