Chicken Tikka Kebab Recipe
If you’re searching for a vibrant, juicy, and flavor-packed meal that brings the sizzle of Indian street food right to your kitchen, Chicken Tikka Kebab is calling your name. Imagine tender marinated chicken with smoky charred edges, bathed in aromatic spices and creamy yogurt, threaded onto skewers and grilled to perfection. Whether you’re grilling outdoors or broiling in your oven, this recipe promises a tantalizing mix of color, aroma, and taste that’s perfect for dinner parties, family feasts, or simply spicing up your weeknight menu.
Ingredients You’ll Need
Each ingredient in this Chicken Tikka Kebab recipe has a starring role. From the richly marinated chicken to the bright lemon and warming spices, every component builds the unmistakable complexity that defines this dish. And the best part is, you probably have many of these on hand already!
- Boneless skinless chicken thighs: Their natural juiciness helps the kebabs stay moist and succulent even after grilling.
- Plain full-fat Greek yogurt: This is the marinade’s secret weapon, tenderizing the chicken while giving it a creamy tang.
- Lemon juice: Freshly squeezed juice delivers brightness and helps balance the richness.
- Ginger paste: Adds a kick of zesty flavor and helps tenderize the meat.
- Garlic paste: Infuses the kebabs with deep, savory notes that are absolutely essential.
- Ground cumin: Earthy and warm, cumin is a classic for a reason!
- Ground coriander: Lends a citrusy sweetness that lifts the entire marinade.
- Smoked paprika: Adds color and a gentle smoky undertone, taking your kebabs to another level.
- Ground turmeric: Brings a golden hue and subtle bitter warmth that ties the spices together.
- Garam masala: This fragrant spice blend is like the heart and soul of Indian dishes.
- Chili powder: Dial up or down based on your spice preference—a little heat makes all the difference.
- Salt: Just the right amount awakens all the other flavors.
- Vegetable oil: Ensures even browning and helps the marinade cling to the chicken.
- Wooden or metal skewers: If you’re using wooden skewers, a quick soak in water will prevent burning on the grill.
How to Make Chicken Tikka Kebab
Step 1: Build the Marinade
In a large mixing bowl, combine the Greek yogurt with lemon juice, ginger paste, garlic paste, and all of your spices (cumin, coriander, smoked paprika, turmeric, garam masala, and chili powder). Add the salt and vegetable oil. Stir everything together until you have a creamy, richly colored marinade that smells absolutely irresistible. This mixture is the flavor bomb that gives Chicken Tikka Kebab its famous taste and signature juiciness.
Step 2: Marinate the Chicken
Add the cut chicken thighs to the bowl and toss well to coat every piece thoroughly with the marinade. Don’t rush this step—massage gently so that each nook and cranny is covered. Cover the bowl with plastic wrap and let it rest in the fridge for at least 4 hours (overnight is even better). The longer you marinate, the more rewarding the flavor and texture will be.
Step 3: Prepare the Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during grilling. Thread the marinated chicken pieces onto the skewers, leaving just a little space between each piece to help them cook evenly and achieve those gorgeous charred edges that make Chicken Tikka Kebab so irresistible.
Step 4: Grill or Broil
Preheat your grill or broiler to medium-high heat. Place the skewers on the hot grill (or on a rack under the broiler) and cook for 12 to 15 minutes, turning occasionally for even charring. You want the chicken to be cooked through with slightly crispy, caramelized edges. If you’re using the oven, bake the skewers at 425°F for 20 to 25 minutes and finish under the broiler for that smoky touch.
Step 5: Rest and Serve
Once cooked, transfer the skewers to a plate and let them rest for a few minutes so the juices redistribute. This little break yields extra-juicy Chicken Tikka Kebab. Serve them hot off the grill with your favorite accompaniments—get ready for lots of smiles and possibly applause!
How to Serve Chicken Tikka Kebab
Garnishes
A squeeze of fresh lemon, a scattering of vibrant cilantro, and maybe a few slivers of red onion will bring out the colors and brighten every bite. If you want to give your Chicken Tikka Kebab a street-food finish, sprinkle a pinch of chaat masala for bold, tangy undertones.
Side Dishes
Pair your sizzling kebabs with buttery naan, fluffy basmati rice, or a crisp cucumber salad. Raita or mint chutney are absolute musts to contrast the spices and cool things down. For a larger spread, add some grilled veggies or spiced potatoes for a stunning, well-rounded meal.
Creative Ways to Present
Serve Chicken Tikka Kebab sliders by tucking the grilled pieces into small buns with a dollop of yogurt sauce, wrap them up in warm flatbreads with crunchy lettuce, or arrange them over vibrant salads for a lighter twist. Skewers make for a gorgeous party platter, especially when layered with grilled peppers and onions!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any remaining Chicken Tikka Kebab pieces in an airtight container in the refrigerator for up to 3 days. They’re just as juicy and flavorful the next day, making for excellent lunches or simply a quick and satisfying snack.
Freezing
You can freeze the marinated, uncooked chicken for up to two months—just thaw in the fridge overnight before threading onto skewers and cooking. Cooked kebabs also freeze well; wrap tightly in plastic or foil and store in a freezer-safe bag for up to 2 months.
Reheating
For reheating, place the kebabs on a baking sheet and cover with foil; warm in a 350°F oven for 10 to 12 minutes, or until heated through. Alternatively, a quick zap in the microwave works in a pinch, though the oven helps retain some of those original charred, smoky notes.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though it may be a bit leaner and can dry out more quickly, so keep a close eye while grilling and avoid overcooking for best results.
How spicy is Chicken Tikka Kebab?
The heat level is totally up to you. The recipe includes chili powder, so feel free to adjust the amount to your personal taste. If you’re serving kids, use a mild chili or skip it entirely—there’s plenty of flavor from the other spices.
What if I don’t have a grill?
No worries at all! These kebabs turn out beautifully in the oven. Bake on a wire rack over a baking sheet at 425°F, then broil for the last few minutes to get those lovely char marks.
Can I make Chicken Tikka Kebab dairy-free?
Yes! Use a dairy-free yogurt instead of Greek yogurt. Just make sure to choose an unflavored, unsweetened variety so the spice flavors shine through.
How do I get extra smoky flavor?
If you’re after that authentic tandoori aroma, try using smoked paprika in the marinade (as this recipe does). For a deeper smokiness, you can also briefly smoke the cooked kebabs over a piece of charcoal placed in a bowl within a covered pan—it’s an easy trick with spectacular results!
Final Thoughts
If you’re ready to bring restaurant-quality sizzle to your table, Chicken Tikka Kebab is your ticket to a meal everyone will rave about. Go ahead—marinate, grill, and dig in. Once you try it, you’ll find yourself coming back to this trusty recipe again and again!
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Chicken Tikka Kebab Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Chicken Tikka Kebabs. Tender chicken thighs marinated in a blend of spices and yogurt, grilled to perfection. Perfect for a quick weeknight meal or weekend barbecue!
Ingredients
Chicken Tikka Kebab:
- 1 ½ pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces
- 1 cup plain full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
- wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
- Mix the Marinade: In a large bowl, combine Greek yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, paprika, turmeric, garam masala, chili powder, salt, and vegetable oil. Mix until smooth.
- Marinate Chicken: Add chicken pieces to the marinade, toss to coat evenly. Refrigerate for at least 4 hours or overnight.
- Preheat Grill: Preheat grill or broiler to medium-high heat.
- Thread Chicken: Thread marinated chicken onto skewers with space between each piece.
- Grill: Grill skewers for 12–15 minutes, turning occasionally, until cooked through and slightly charred.
- Rest and Serve: Remove from heat, let rest, then serve hot with naan, rice, or salad.
Notes
- For extra flavor, add crushed kasuri methi to the marinade.
- You can also bake these in the oven at 425°F for 20–25 minutes, finishing under the broiler for a charred effect.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 skewer
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 115mg
