Tandoori Grilled Shrimp Skewers
Juicy grilled shrimp skewers marinated in a bold tandoori yogurt spice blend, charred to perfection in under 20 minutes — a healthy, flavor-packed grilling dinner.
Equipment
- grill
- mixing bowl
- whisk
- skewers double skewers recommended
- tongs
Ingredients
- 2 lbs large shrimp (21–25 count), peeled and deveined, tails on
- 3/4 cup full-fat Greek yogurt
- 2 tbsp Kashmiri chili powder
- 1 tbsp neutral oil or mustard oil
- 1 1/2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, grated
- 1/2 tsp black pepper
- 1 cup full-fat Greek yogurt (for raita)
- 1 medium cucumber, grated and squeezed dry
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp ground cumin (for raita)
- 1/2 tsp kosher salt (for raita)
- 1 tbsp lemon juice (for raita)
- lemon or lime wedges, for serving
- red onion slices, for serving
- fresh cilantro leaves, for garnish
- chaat masala (optional)
- grilled naan or flatbread, for serving
Instructions
- In a large bowl, whisk together yogurt, chili powder, oil, garam masala, cumin, coriander, turmeric, cayenne, salt, lemon juice, ginger, garlic, and black pepper until smooth.
- Pat shrimp dry, add to marinade, and toss to coat evenly. Refrigerate for 30 minutes (up to 1 hour max).
- Combine yogurt, grated cucumber, mint, cilantro, cumin, salt, and lemon juice to make raita. Chill until ready.
- Thread shrimp onto double skewers, shaking off excess marinade for even coating.
- Preheat grill to 425–450°F and oil the grates well.
- Grill shrimp for 2–3 minutes on the first side until charred and opaque.
- Flip skewers and grill for another 2–3 minutes until fully cooked and charred.
- Remove from grill, rest briefly, then squeeze fresh lemon juice over the top and garnish with cilantro and onion.
- Serve immediately with cucumber raita, naan, and extra lemon wedges.
Notes
Do not marinate shrimp longer than 1 hour to avoid mushy texture. Shake off excess marinade before grilling for better charring. Use large or jumbo shrimp only. Double-skewer for stability. Serve immediately with lemon and raita for best flavor.