Chicken Tikka Kebabs: Juicy, Flavorful Skewers That’ll Rock Your Dinner Table
A classic North Indian favorite, these Chicken Tikka Kebabs are tender, smoky, and bursting with aromatic spices. The yogurt‑marinated chicken pairs perfectly with the sizzling grill for a meal everyone loves.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Indian
Ingredients
Scale
- 1 cup plain yogurt
- 1 lb boneless skinless chicken breast, cut into 1‑inch cubes
- 2 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, adjust to taste
- 1 tsp salt
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (optional, for garnish)
- Red onion, cut into wedges (optional, for skewering)
Instructions
- In a large bowl, whisk together yogurt, ginger garlic paste, lemon juice, cumin, coriander, garam masala, smoked paprika, cayenne pepper, salt, and oil until smooth.
- Add chicken cubes to the bowl, turning to coat fully; cover and refrigerate for at least 4 hours or overnight.
- Soak bamboo skewers in water for at least 20 minutes to prevent burning; or preheat metal skewers.
- Thread the marinated chicken onto skewers, packing them tightly yet leaving a little space between pieces for even heat.
- Preheat a grill or griddle to medium‑high heat (~450°F); lightly oil the grates to avoid sticking.
- Place the skewers on the grill, turning every 2–3 minutes; cook until the chicken is charring around the edges and no longer pink inside, about 10–12 minutes total.
- Remove from the grill; sprinkle freshly chopped cilantro on top and serve hot with lemon wedges, mint chutney, and a sliver of naan.