Tandoori Ranch Chicken Kebabs #RSC Recipe

Name: Tandoori Ranch Chicken Kebabs #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless skinless chicken breasts; 2 various colors bell peppers, cut into chunks; 1 large fresh lemon, cut into wedges; 1 ½ cups coarsely chopped shallots or 1 ½ cups red onions; wooden skewers, soaked or metal skewer; ½ cup thick Greek yogurt; ¼ cup Hidden Valley Original Ranch Dressing; 2 tablespoons fresh lemon juice; 1 tablespoon minced fresh chives; 1 teaspoon curry powder; 1 teaspoon sweet paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground coriander; ½ cup thick Greek yogurt; 2 teaspoons fresh lemon juice; ½ teaspoon curry powder; ½ teaspoon Hidden Valley Original Ranch Seasoning Mix

Servings: persons

1 12 lbs boneless skinless chicken breasts
2 various colors bell peppers, cut into chunks
1 large fresh lemon, cut into wedges
1 ½ cups coarsely chopped shallots or 1 ½ cups red onions
wooden skewers, soaked or metal skewer
½ cup thick Greek yogurt
¼ cup Hidden Valley Original Ranch Dressing
2 tablespoons fresh lemon juice
1 tablespoon minced fresh chives
1 teaspoon curry powder
1 teaspoon sweet paprika
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ cup thick Greek yogurt
2 teaspoons fresh lemon juice
½ teaspoon curry powder
½ teaspoon Hidden Valley Original Ranch Seasoning Mix

1
Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
2
Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
3
Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
4
Refrigerate chicken in marinade at least 6 hours or overnight.
5
Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once.
6
May use broiler if you like.
7
Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer.
8
To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, 2 various colors bell peppers, cut into chunks, 1 large fresh lemon, cut into wedges, 1 ½ cups coarsely chopped shallots or 1 ½ cups red onions, and more.

Yes, Tandoori Ranch Chicken Kebabs #RSC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Ranch Chicken Kebabs #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions