Tandoori Chicken Skewers with Broccoli and Cauliflower Couscous

Tandoori chicken with broccoli and cauliflower couscous

Indian food is one of my favorite kinds to eat on slow-carb. I got the idea for the “couscous” one day, and I was really quite pleased (and slightly surprised) at how it turned out. I used a food processor to grate it, and the texture was lovely. Not quite as grainy as couscous, but that could also depend on how much you cook it.

For the tandoori spice, be careful to read labels when you buy it. The first one I looked at had wheat and sugar in it. The second only had the spices.

So here’s one of my favorite slow-carb diet chicken recipes:

Tandoori Chicken Skewers with Broccoli and Cauliflower Couscous

Prep Time: 20 minutes

Cook Time: 10 minutes

Category: Dinner, Lunch

Servings: 4

Tandoori chicken with broccoli and cauliflower couscous


  • 1 1/4 lb skinless chicken thighs cut into chunks (maybe 4 per thigh)
  • 2 Tbsp tandoori spice mix
  • 1 medium red onion, cut into 16 wedges
  • olive oil
  • 1 Tbsp ghee
  • 1/2 head grated cauliflower
  • 1/2 head grated broccoli


  1. Put the chicken cubes and the spice mix in a plastic bag that you can shake up to coat well. Refrigerate at least an hour, but up to 8 so it can get all that spicy goodness!
  2. Preheat the grill or use a broiler. Thread chicken and onion on skewers, ideally 8 skewers. Brush olive oil lightly on the skewers before grilling.
  3. Place them on the grill under the broiler until the chicken is cooked through, about 8 minutes.
  4. Steam the cauliflower and broccoli until tender. Melt the ghee in a pan, and optionally temper it with some chili. Then toss the veggies in the ghee. Season with some salt and pepper and serve the skewers over the bed of vegetables.

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