Tandoori Ground Chicken Skewers – A Flavorful Twist on Classic Chicken Tinga

PREP TIME

20 minutes
Marination Time: 30 minutes (optional, recommended)

COOK TIME

15 minutes

SERVINGS

8 tacos (serves 3–4)

Ingredients

For the Chicken:
  • 1.5 lbs (700g) boneless chicken thighs or breast, cut into chunks
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 2 tablespoons Greek yogurt (optional for extra tenderness)
For the Homemade Chicken Taco Seasoning:
  • 1½ tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (optional for heat)
  • ½ tsp salt
  • ½ tsp black pepper

For the Tacos:

 

  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ¼ cup chopped red onions
  • ½ cup shredded cheddar or Monterey Jack cheese
  • Sour cream, salsa, or guacamole (optional)
  • Fresh cilantro & lime wedges for garnish

Equipment Used

Tandoor Oven: Tandoor Oven: CS04 – Square Desi Clay Oven (Wood-Fired)
  • The CS04 catering clay tandoor offers a square design for extra skewer control and even roasting. Its intense wood-fired heat enhances the flavor of marinated meats, giving your taco filling an unmistakable smoky twist. It’s CSA/ETL certified and ideal for both commercial and backyard use.
Stainless Steel Skewers: AS05 – Round- Tandoor Skewers – 36″
  • Thick and durable skewers are a must when working with soft ground meat. Choose flat or loop-end skewers to prevent meat from spinning, and always oil them lightly to avoid sticking.

Instructions

 How to Make Chicken Tacos with Homemade Seasoning Step-by-Step

Step 1. Make the Chicken Taco Seasoning

  • In a small bowl, combine all the chicken taco seasoning ingredients: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Mix well until fully blended.
  • This homemade seasoning is full of bold flavors—far more aromatic and customizable than store-bought blends.

Step 2. Marinate the Chicken

 

  • In a large bowl, add your chicken chunks along with olive oil, lime juice, and yogurt (if using). Toss to coat, then sprinkle the homemade taco seasoning over the meat. Use your hands or a spatula to ensure the chicken is evenly coated in the spice mix.
  • Cover and refrigerate for 30 minutes to allow the flavors to penetrate deeply. You can skip marination in a rush, but it’s highly recommended for juicier, more flavorful chicken.

Step 3. Prepare Your Tandoor Oven

  • Fire up your CS04 Square Desi Clay Oven. Use charcoal or wood fire for maximum smoke and flavor depth. Let the oven preheat for 30–45 minutes, until the clay walls are hot and radiant.
  • The benefit of using a tandoor for tacos? The high dry heat gives your chicken crisped edges, tender centers, and a smoky char that can’t be replicated with a skillet or grill.

Step 4. Skewer the Chicken and Roast

  • Thread the marinated chicken pieces onto your stainless steel skewers, keeping slight gaps between each chunk for even heat flow.
  • Lower the skewers into the tandoor and let them roast for 12–15 minutes, turning occasionally. You’ll notice the chicken beginning to brown and crisp on the edges—watch closely so they don’t burn.
  • Brush lightly with oil or butter in the last 2 minutes to enhance color and moisture.

Step 5. Warm the Tortillas (Optional Tandoor Hack)

 

  • While the chicken finishes, you can warm your tortillas by placing them on a flat pan or briefly holding them against the inner tandoor wall using a naan gaddi (tandoor pad) for a quick toast. 
  • Just 10–15 seconds per side does the trick!

Step 6. Assemble the Chicken Tacos

 

  • Once the chicken is cooked through and slightly charred, remove the skewers and let them rest for 2–3 minutes. Slice or chop into taco-sized pieces.
  • Fill each warm tortilla with:
    • A scoop of chopped chicken
    • A sprinkle of shredded lettuce
    • Diced tomatoes and red onion
    • A pinch of shredded cheese
    • A drizzle of sour cream or salsa
    • A few cilantro leaves and a squeeze of lime

Pro Tips for Taco Success

  • Customize the Heat: Add more cayenne or chili powder to your seasoning for a spicier version, or tone it down for kids.
  • Double the Batch: Tandoori-cooked chicken freezes well—make extra and save time on future meals.
  • Keep It Moist: Don’t skip the lime juice or yogurt in the marinade; it helps lock in moisture while roasting in high heat.
  • Skillet Option: No tandoor? No problem. You can also grill or sauté the marinated chicken on high heat in a cast-iron skillet.
  • Mini Taco Bar: Serve toppings in separate bowls so everyone can build their perfect taco.

Why Tandoori Chicken Tacos Work So Well

Using a chicken taco seasoning base and preparing the filling in a clay tandoor oven creates next-level depth. The intense heat of the tandoor chars the meat beautifully, while the bold Mexican-inspired spices bring a smoky, tangy bite that complements soft tortillas and fresh toppings. It’s an unbeatable fusion of traditional fire-cooked flavor and modern taco fun.

Need Help? Order and Technical Support

Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.

About Tandoor Morni

Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.

FAQ’S – Spicy Chicken Recipes

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Gochujang is a fermented Korean chili paste. It's spicy, sweet, and full of umami. You can get it at most Asian grocery shops or online.

Absolutely! Chicken thighs are moister and more flavorful. If you want dark meat, then go for it. Simply alter the cooking time slightly.

It has a medium heat, but you may tone it down by using less gochujang or more honey to balance it out.

Yes! It grills wonderfully. However, if you have access to a tandoor, the flavor will be enhanced.

Easy! Simply serve the cooked gochujang chicken in taco shells with slaw, sour cream, and lime juice. In a few minutes, you can prepare a hot Korean-Mexican fusion cuisine.

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