Tandoori Glazed Chicken Satays

Perfect for a quick snack, these satisfying skewers are served with a fresh yogurt-herb dipping sauce. They also make an easy meal for lunch.


15 min

  • 12 Zabiha Halal Breakfast Chicken Strips, thawed
  • 1/3 cup (75 mL) prepared tandoori sauce
  • 3 tbsp (45 mL) honey
  • 1 1/4 cups (300 mL) Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) each finely chopped fresh mint and cilantro
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper

1. Preheat oven to 400˚F (200˚C). Thread each chicken strip onto water-soaked bamboo skewer. Arrange in single layer on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Stir together tandoori sauce and honey; brush evenly over chicken.

2. Bake for 15 to 20 minutes or until chicken is cooked through and glaze is bubbling.

3. Meanwhile, stir together yogurt, green onions, lime juice, mint, cilantro, garlic, salt and pepper. Serve with chicken skewers for dipping.


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