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Tandoori Shrimp Skewers with Tomato Chutney

Cook Time:
20 mins
Prep Time:
30 mins

Chef notes

I love this recipe because it's so easy and a quick to prepare. Plus, it's delicious, perfect for summer grilling and a flavorful change from the usual cookout fare.

Technique tip: Do not leave the shrimp in the marinade for a long time. Soak bamboo sticks in water overnight or else they will burn on the grill.

Swap option: The marinade can be used for other proteins like chicken or beef and vegetables.


Tandoori Shrimp Skewers
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 cup yogurt
  • salt, to taste
  • 2 teaspoons tandoori masala
  • 1 tablespoon fenugreek leaves
  • 16 shrimp, size U13/15, peeled and deveined with the tails on
  • 1 cup assorted vegetables (such as onions, peppers, button mushrooms, etc.), cut into 1-inch cubes
Tomato Chutney
  • 2 teaspoons panch phoron seeds
  • 1 pound tomatoes, chopped
  • 1/2 cup brown sugar
  • 1 teaspoon white distilled vinegar
  • 1/2 teaspoon red chili powder
  • salt, to taste
To Serve
  • melted butter
  • lemon juice
  • chaat masala
  • chopped cilantro or micro cilantro


For the tandoori shrimp skewers:


In a mortar, mash the ginger and garlic together with a pestle to make a fine paste.


In a bowl, mix the ginger-garlic paste, yogurt, salt, tandoori masala and fenugreek leaves.


Add the shrimp and vegetables to the bowl with the marinade and toss to coat evenly.


Thread the shrimp and vegetables onto bamboo skewers, alternating between shrimp and vegetables.


Preheat grill to high heat. Lightly oil grill grates.


Place the skewers on the hot grill and cook, flipping once, about 2 minutes on each side.

For the tomato chutney:

Set a sauté pan with a drizzle of oil over medium-high heat. Once warmed, add the panch phoron seeds. Stir gently and cook until they crackle and pop.

Add the chopped tomatoes, brown sugar, white vinegar, red chili powder and salt. Stir to combine. Cook until the mixture is reduced by half.

To serve:

Finish the skewers with melted butter, lemon juice, chaat masala and cilantro. Serve with tomato chutney on the side.