Start by letting your grill preheat with the lid down is key. You want the thermometer on your grill to read at a minimum of 250C, the hotter the better. A real tandoor oven is able to reach 500C, which is how they’re able to produce chicken that has so much lovely char on the outside while retaining a tender and juicy interior. Letting your grill preheat also gets the rack as hot as possible, which will give us those delicious (and eye-catching!) grill marks. Once you place your skewers, drop the lid back down and avoid moving them around as they will stick to the grill rack until that side is cooked, at which point the meat will release easily. Cooking times vary wildly from grill to grill but give the first side a minute-and-a-half to two minutes before you open the lid to check. You will flip your skewers once you can see that the meat is cooked past the halfway point from bottom to top. quickly brush on some leftover marinade before you flip them, then immediately brush the new tops as well before dropping the lid again. At this point I would check them every 30-45 seconds until they are finished.
Dairy-free Tandoori Chicken Bowls with Mint Yogurt! https://www.notenoughcinnamon.com/tandoori-chicken-bowl/