Chicken Tikka Kebabs
6 Servings
Prep Time: 20 Minutes
Cook Time: 7-10 Minutes
Tips & Description
Chicken tikka kebabs are vibrant, warmly spiced, and beautifully charred at the edges. Tender pieces of chicken are first seasoned with lemon and salt, then marinated in a yogurt-based blend of garlic, coriander, cumin, turmeric, and ginger. The yogurt tenderizes the meat while the spices create layers of aromatic depth. Grilled quickly over high heat, the chicken develops light caramelization while staying juicy inside.
For the best texture, allow the chicken to marinate at least 3 hours — overnight yields even deeper flavor. Soak wooden skewers beforehand to prevent burning. Grill over medium-high heat and turn frequently for even browning. A final brush of melted butter adds richness and a subtle sheen. Serve immediately while still warm and lightly smoky.
Ingredients
- 2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- ¼ cup fresh lemon juice
- ½ teaspoon salt
1. Marinade
- ¾ cup plain yogurt
- 4 garlic cloves, minced
- 1½ tablespoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ⅛ teaspoon ground ginger
- Pinch dried crushed red pepper
2. For Grilling
- 12 (6–8 inch) wooden skewers, soaked in water for 30 minutes
- 2 tablespoons butter, melted
Steps to Cook
1. In a medium bowl, combine the chicken, lemon juice, and salt. Let stand for 30 minutes.
2. In a separate bowl, mix together yogurt, garlic, coriander, cumin, turmeric, ginger, and crushed red pepper.
3. Add the yogurt mixture to the chicken and toss until fully coated. Cover and refrigerate for at least 3 hours or overnight.
4. Preheat a grill to medium-high heat.
5. Thread the marinated chicken evenly onto soaked skewers. Brush lightly with melted butter and sprinkle with a pinch of salt. Grill, turning frequently, until just cooked through and lightly charred, about 7 minutes.
6. Serve hot, alongside flatbread, rice, or cooling yogurt sauce.