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Award Winning Texas Tandoori Chicken Skewers


We won the 2019 Dallas Eggfest with this recipe, using it to make 40 lbs of chicken tenders for 500 guests. 


  • 1 lb chicken cubes or tenders
  • 3 tablespoons Texas Tandoori
  • 1.5 tablespoons canola oil (or any neutral oil)
  • Salt to taste (optional)


  1. Whisk together marinade by mixing Texas Tandoori, canola oil, and salt to taste (optional)
  2. Add chicken to marinade and cook immediately or let it sit in fridge overnight.
  3. Skewer the chicken
  4. Grill over medium high heat (400-500 degrees F), about 4-5 minutes per side until internal temp is 165 degrees F

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