Bombay Chicken Skewers – Perfect for the BBQ or Grill

Bombay Bonanza Chicken Skewers on a platter with naan, raita, and lemon wedges.

These Bombay Bonanza Chicken Skewers will be a weeknight winner and a guaranteed hit at your next BBQ. Juicy chicken thighs are marinated in Greek yoghurt, garlic, ginger, and our citrusy Bombay Bonanza Rub. Smoke them up on the charcoal BBQ for extra depth, or throw them under the grill if you’re cooking inside. Let them marinate all day if you’ve got the time — but even a quick basting will work. Serve with naan, raita, and lemon wedges, and watch them disappear!

Ingredients

  • Serves: 4
  • Prep: 10 mins, Cook: 20 mins
  • Total Time: 30 mins
  • 500g boneless chicken thighs, cut into 4cm cubes
  • 1 tbsp Bombay Bonanza Rub
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • ½ cup Greek yoghurt
  • 8 bamboo or metal skewers

Instructions

  1. In a large bowl, combine Bombay Bonanza Rub, salt, lemon juice, garlic, ginger, and Greek yoghurt. Mix well.
  2. Pat chicken dry with a paper towel. Add to the bowl and toss to coat. Cover and marinate for at least 30 mins or overnight.
  3. Soak bamboo skewers in water for 5 minutes if using. Thread chicken onto skewers.
  4. Preheat BBQ or grill. Cook on medium heat for 10–15 mins, turning to brown all sides. Or bake at 200°C for 25–30 mins, turning once.
  5. Serve hot, garnished with coriander leaves, naan, raita, and lemon wedges.

Tips

  • Charcoal BBQ will take them to the next level for extra smoky flavour.
  • Swap Greek yoghurt for coconut yoghurt to make it dairy free.
  • Add chilli flakes to the marinade for extra heat.
  • Great for crowds – just double the batch and serve platter-style.
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