How to Make Ground Chicken Tandoori Skewers Step-by-Step

Step 1. Prepare the Seasoning and Aromatics

• Start by building the flavor base. In a mixing bowl, add the ground chicken and combine it with the finely chopped red onion, minced garlic, and chipotle chili in adobo sauce. This combo brings in that signature chicken tinga recipe depth and a gentle smokiness.
• Then stir in tomato paste, which enhances richness and helps bind the meat. Add lime juice and olive oil, which boost moisture and keep the mixture juicy once cooked.
• Next, sprinkle in your dry spices, inspired by classic chicken taco seasoning—smoked paprika, chili powder, cumin, onion powder, oregano, black pepper, and a pinch of salt. These spices provide that taco-truck kick with every bite.
• Finish by folding in freshly chopped cilantro for a pop of freshness.

Step 2. Shape and Chill the Skewers

• Lightly oil your hands and divide the seasoned ground chicken mixture into 4 equal parts. Mold each portion around a pre-greased skewer, gently pressing it into a long, cylindrical shape (kebab-style). If the mixture feels too soft, chill it for 20–30 minutes to help firm it up.
• Place the shaped skewers on a plate or tray lined with parchment paper and cover loosely with plastic wrap. For added flavor, refrigerate for up to 30 minutes to let the spices settle into the meat.

Step 3. Preheat Your Tandoor Oven

• While your skewers are resting, fire up the CS03 Portable Clay Tandoor. Use charcoal or wood fire for that authentic earthy aroma, and let the tandoor reach a medium-high heat—about 500°F (260°C) inside.
• If using a gas tandoor, set the flame to high and wait for 25–30 minutes until the clay walls are hot and glowing.

Step 4. Roast to Perfection

• Carefully place the skewers vertically into the hot tandoor. Make sure the meat doesn’t touch the inner walls. Let the chicken cook for about 7–9 minutes, then carefully rotate or flip the skewers to ensure an even roast on all sides.
• You’re looking for a slight char on the outside while the inside remains juicy and tender. Depending on the tandoor heat and skewer size, total cooking time should be 15–18 minutes.
• Pro Tip: Baste the skewers with a light touch of ghee or butter during the final minutes of cooking for that irresistible golden finish and enhanced richness.

Step 5. Serve It Up

• Once done, carefully remove the skewers using tongs and let them rest for 2–3 minutes. Garnish with fresh lime wedges, sliced onions, or a drizzle of yogurt dressing.
• Serve your ground chicken tinga skewers wrapped in warm naan or tortillas, or simply enjoy them straight off the skewer with your favorite sides.

Pro Tips to Elevate Your Ground Chicken Recipes

• Moisture is key: Ground chicken can dry out quickly. The addition of lime juice, tomato paste, and oil helps lock in moisture while cooking.
• Use two hands: One to mold the meat and the other to rotate the skewer during shaping ensures a uniform, even grip.
• Test before full batch: Cook a small patty on a pan to taste your spice mix before shaping all skewers—adjust seasoning if needed.
• Tandoor flavor hack: Add a small wood chip to the tandoor fire just before cooking for a deep smoky layer that mimics traditional Mexican tinga fire-roasting.
• Freezer-friendly: Shape and freeze extra skewers before cooking. Great for meal prep or surprise guests!