Tandoori ‘Chicken’ Kebabs

3.6 (5 reviews)

Tandoori ‘Chicken’ Kebabs



  • 1 small onion, quartered
  • 1/2 cup tomato sauce
  • 1/2 cup plain non-dairy yogurt
  • 1 tsp. fresh ginger, grated
  • 2 cloves garlic
  • 2 tsp. coriander powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. clove powder
  • 1 tsp. cumin seeds
  • 4 cardamom pods
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 lb. vegan chicken, cut or torn into chunks 
  • 2 cups vegetables of your choice, diced for grilling (try sweet onion, cherry tomatoes, zucchini, green peppers, and mushrooms)


  • Heat a barbecue grill.
  • Place all the ingredients except the vegan chicken and the vegetables for grilling into a blender or food processor and blend to a smooth paste. Pour into a bowl or Tupperware container, add the faux chicken pieces and vegetables, cover, and shake to coat.
  • Make kabobs by skewering the “chicken” and vegetables. Place on the grill and cook until browned.
  • Serve kabobs alone or with basmati rice and lemon wedges.

Makes 4 servings

Rated 3.6/5 based on 5 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind