I’m so happy to share this Chicken Tikka Kebab recipe because it turns simple chicken into a meal packed with bold, warm flavors. The chicken stays juicy thanks to a creamy yogurt marinade, while the grill gives each bite a lightly charred finish. These kebabs are easy enough for a family dinner but tasty enough to serve when friends come over. They are colorful, comforting, and perfect with your favorite sides.
Level: Easy
Total Time: About 1 hour 45 minutes
Prep Time: About 20 minutes, plus marinating time
Cook Time: About 25 minutes
Yield: About 6 servings
Course: Main Course
Cuisine: Indian Inspired
I still remember the first time I made chicken kebabs at home. The smell of the spices filling the kitchen made everyone excited for dinner before the food even reached the table.
This recipe starts with chicken coated in a simple yogurt marinade mixed with tomato paste, garlic, ginger, and a blend of warm spices. After a little time in the refrigerator, the chicken is threaded onto skewers with pieces of onion and cooked until juicy with lightly browned edges.
These kebabs are great for summer cookouts, easy weeknight meals, or preparing ahead for busy days. They also pair well with rice, flatbread, or a fresh salad.
How to Make Chicken Tikka Kebab
These kebabs are full of warm spices, creamy yogurt, and tender chicken. Here is a simple look at how everything comes together.
• Mix a creamy yogurt marinade with tomato paste, garlic, ginger, olive oil, and spices.
• Coat the chicken well and let it marinate until flavorful.
• Thread the chicken onto skewers with chunks of red onion.
• Grill until the outside is lightly charred and the inside is fully cooked.
• Finish with fresh cilantro and lime wedges for extra brightness.
• Serve with rice, flatbread, or a cooling yogurt sauce.
It is an easy recipe that delivers big flavor with very little hands on work.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
• 1/3 cup whole milk Greek yogurt
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or more if you like extra heat
• 1 1/2 teaspoons salt
• 1 large red onion, cut into large pieces
• Chopped fresh cilantro, for serving
• Lime or lemon wedges, for serving
• Extra yogurt, for serving if desired
Directions
- Prepare the Marinade:
- In a large bowl, stir together the yogurt, tomato paste, olive oil, garlic, and ginger until smooth.
- Mix in the garam masala, turmeric, coriander, cumin, cayenne, and salt.
- Marinate the Chicken:
- Add the chicken pieces to the bowl and coat them well with the marinade.
- Cover and refrigerate for about 1 to 4 hours.
- Assemble the Skewers:
- Thread the chicken and onion pieces onto skewers, alternating between them.
- Leave a little space between the pieces so they cook evenly.
- Prepare the Grill:
- Heat a grill or grill pan over medium heat.
- Lightly oil the cooking surface to help prevent sticking.
- Cook the Kebabs:
- Grill the skewers for about 22 to 25 minutes, turning every few minutes.
- Cook until the chicken is lightly charred and reaches an internal temperature of 165 degrees F.
- Finish and Serve:
- Sprinkle with chopped cilantro.
- Serve with lime wedges and extra yogurt if you like.
Process Details
• Marinating the Chicken: The yogurt helps keep the chicken tender while the spices soak into every piece.
• Using Chicken Thighs: Chicken thighs stay juicy during grilling and are less likely to dry out.
• Even Pieces: Cutting the chicken into similar sized pieces helps everything cook at the same pace.
• Gentle Charring: A little browning adds extra flavor without making the chicken tough.
• Fresh Finish: Cilantro and lime bring a fresh taste that balances the warm spices.
Tips for Success
• Cut the chicken into even pieces so every skewer cooks evenly.
• Let the chicken marinate for at least one hour for deeper flavor.
• If using wooden skewers, soak them in water for about 30 minutes before cooking.
• Turn the skewers gently instead of moving them too early, which helps them release from the grill.
• Use a food thermometer to make sure the chicken reaches 165 degrees F.
• Add bell peppers or mushrooms to the skewers if you want extra vegetables.
Serving Ideas
• Serve with fluffy basmati rice for a complete meal.
• Pair with warm naan or pita bread.
• Add a cucumber yogurt sauce for a cool and creamy side.
• Serve with a crisp green salad for a lighter dinner.
• Wrap the chicken in flatbread with lettuce, onions, and yogurt sauce for an easy lunch.
Storage & Freezing
• Refrigerator: Store cooled chicken in an airtight container for up to 4 days.
• Freezer: Freeze the cooked chicken in a freezer safe container for about 3 months. Thaw overnight in the refrigerator before reheating.
• Microwave: Reheat in short bursts until warmed through.
• Air Fryer: Reheat at about 360 degrees F for a few minutes to help keep the outside slightly crisp.
• Fresh Garnishes: Add fresh cilantro and lime after reheating for the best flavor.
Nutrition Info (Approximate per Serving)
• Calories: ~230
• Protein: ~32g
• Carbohydrates: ~4g
• Fat: ~9g
• Fiber: ~1g
• Sodium: ~470mg
• Sugar: ~2g
This Chicken Tikka Kebab recipe is a wonderful mix of juicy chicken, warm spices, and fresh toppings. It is easy to prepare, full of flavor, and works well for both everyday dinners and special gatherings.
I hope you enjoy making this recipe as much as I do. Gather your favorite sides, fire up the grill, and enjoy a meal that is simple, satisfying, and sure to become a regular favorite.
