Low Sodium Tandoori Mixed Grill

Elevate your grilling game with this flavorful and heart-healthy Low Sodium Tandoori Mixed Grill! Perfect for those watching their salt intake, this recipe combines tender chicken thighs, succulent shrimp, and vibrant vegetables like red bell peppers and zucchini, all marinated in a tangy blend of unsalted Greek yogurt, fresh garlic, ginger, and warming Indian spices such as garam masala, turmeric, and cumin. Marinated to perfection and grilled to smoky, charred goodness, this dish delivers bold, tandoori-inspired flavors without the extra sodium. Quick to prepare and ready in under an hour, it’s ideal for weeknight dinners or weekend cookouts. Serve with rice, quinoa, or a crisp salad, and garnish with fresh cilantro and mint to bring it all together. Rediscover the joy of healthy grilling with this irresistible low sodium recipe!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 300 grams Large shrimp, peeled and deveined
• 1 medium Red bell pepper
• 1 medium Zucchini
• 200 grams Plain Greek yogurt (unsalted)
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Paprika
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper (optional for spice)
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Fresh mint, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Slice the red bell pepper and zucchini into thick strips or chunks suitable for skewering.

Step 3

In a large mixing bowl, combine the Greek yogurt, minced garlic, grated ginger, paprika, turmeric, cumin, coriander, garam masala, cayenne pepper (if using), lemon juice, and olive oil. Mix thoroughly to create the marinade.

Step 4

Add the chicken pieces, shrimp, red bell pepper, and zucchini to the bowl. Toss everything until evenly coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.

Step 5

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Step 6

Preheat your grill or grill pan to medium-high heat.

Step 7

Thread the marinated chicken, shrimp, and vegetables onto the skewers, alternating between proteins and vegetables.

Step 8

Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 74°C/165°F), the shrimp is pink and opaque, and the vegetables are slightly charred.

Step 9

Garnish with chopped fresh cilantro and mint before serving.

Step 10

Serve the Low Sodium Tandoori Mixed Grill with a side of plain rice, quinoa, or a simple salad for a complete meal.

Nutrition Facts

Serving size	(1409.7g)

Amount per serving	% Daily Value*
Calories	1907.5

Total Fat 87.9g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1198.7mg	0%
Sodium 2720.9mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 8.6g	0%
Total Sugars 24.7g
Protein 221.5g	0%

Vitamin D 35IU	0%
Calcium 552.0mg	0%
Iron 13.0mg	0%
Potassium 3206.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 47.7%

Carbs: 9.7%