top of page

Charred Tandoori Chicken Skewer Recipe

Made with Kitchen IQ Sous Vide Chicken Breast and served with mint and cucumber raita, this - this flavourful creation takes under 30 minutes in total! With sous vide chicken breast, you don't risk undercooking or overcooking the chicken - so you'll get juicy, tender meat every time.

Try our delicious charred tandoori chicken skewer recipe today.

Naturalaz Sous Vide Lamb Oyster Shoulder


  • 1 pkt Kitchen IQ Sous Vide Chicken Breast (91087)

  • 200ml tandoori paste

  • 700ml plain yogurt

  • 1 cucumber

  • 50g chopped mint

  • 1 tbsp cumin powder

  • 2 lemons

  • Skewers (173201 or 173202)

  • Peppers (optional)


  1. Remove Sous Vide Chicken Breast from packaging and cut into 2cm cubes.

  2. Mix tandoori paste with 200ml of plain yogurt - rub onto chicken cubes to marinate.

  3. Skewer 2-8 pieces of chicken each, depending on the size of preference.

  4. Optional - add pieces of peppers in between cubes.

  5. Line a tray with baking paper and roast skewers in the oven - 250°C for 10-15 minutes until charred nicely.

  6. (Making the raita.) Cut one cucumber lengthways and scrape out the seed.

  7. Grate cucumber and squeeze out excess moisture - discard seeds and juice.

  8. Mix 500ml of plain yogurt with the cucumber, chopped mint, cumin powder and the juice of 2 lemons.

  9. Serve! Serve skewers and raita together alone, or with some fresh salad and flat breads.

Kitchen IQ - Sous vide solutions New Zealand

Naturalaz - Sous vide solutions New Zealand


Couldn’t Load Comments
It looks like there was a technical problem. Try reconnecting or refreshing the page.
bottom of page