If you’re craving something delightfully bold, vibrant, and just plain irresistible, Chicken Tikka Kebab is about to become your new obsession. This classic dish boasts succulent pieces of chicken soaked in a zesty, spiced yogurt marinade, then kissed by the grill for the perfect char. Whether you’re feeding a hungry crowd or looking to spice up weeknight dinners, Chicken Tikka Kebab brings restaurant-worthy flavors straight to your kitchen—minus the fuss!
Ingredients You’ll Need
Pulling off a genuinely fantastic Chicken Tikka Kebab comes down to fresh, simple, but super-charged ingredients. Each one works its magic—whether it’s adding juiciness, aroma, tang, or that familiar golden color. Here’s why they’re each essential:
- Boneless skinless chicken thighs (1 1/2 pounds): Thighs stay moist and tender, ensuring every bite is juicy and flavorful.
- Plain Greek yogurt (1 cup): The creamy base for the marinade which locks in moisture and gives the chicken that signature tang.
- Lemon juice (2 tablespoons): Brightens up flavors and helps tenderize the chicken as it marinates.
- Ginger paste (1 tablespoon): Adds spicy warmth with a fragrant backbone—freshly prepped paste is ideal!
- Garlic paste (1 tablespoon): Infuses every piece with pungent, earthy flavor; another key to making the marinade unforgettable.
- Ground cumin (2 teaspoons): Delivers that toasty, nutty aroma that’s synonymous with Indian-style kebabs.
- Ground coriander (2 teaspoons): Brings a hint of citrus and depth that balances all the bold spices.
- Paprika (1 teaspoon): Adds vibrancy and a super subtle sweetness; choose smoked paprika for a deeper flavor.
- Turmeric (1 teaspoon): Lends gorgeous golden color and earthy complexity to the marinade.
- Garam masala (1 teaspoon): The finishing touch of warming, aromatic spices—absolutely essential for that authentic kebab flavor.
- Cayenne pepper, optional (1/2 teaspoon): For those who love a fiery kick; use as much or as little as you like.
- Salt (1 1/2 teaspoons): Brings all the flavors together and seasons the chicken all the way through.
- Vegetable oil (2 tablespoons): Helps everything meld and ensures the chicken gets those appetizing crispy edges on the grill.
How to Make Chicken Tikka Kebab
Step 1: Mix Up the Marinade
Start by combining the Greek yogurt with lemon juice, ginger paste, garlic paste, cumin, coriander, paprika, turmeric, garam masala, cayenne (if you want the extra heat), salt, and vegetable oil in a large bowl. Give everything a thorough whisk until the marinade is silky-smooth. This is where all those spices and tangy flavors get to know each other, ready to soak into your chicken!
Step 2: Marinate the Chicken
Toss the chicken thigh chunks straight into your marinade bowl and stir until every piece is generously coated. Cover the bowl, then refrigerate for at least 2 hours—though if you have time, let it work its magic overnight. The longer the chicken absorbs all that goodness, the more flavor-packed your Chicken Tikka Kebab will be!
Step 3: Prep the Skewers and Grill
If you’re using wooden skewers, this is the moment to soak them in water for about 30 minutes so they don’t char on the grill. Heat up your grill or broiler to high—Chicken Tikka Kebab loves the sizzle! Then thread marinated chicken pieces onto skewers, keeping them snug but not overcrowded.
Step 4: Grill or Broil to Perfection
Arrange your skewers over the hot grill or beneath the broiler. Let them cook for about 15 to 18 minutes, turning occasionally for even charring. You want gorgeously caramelized edges and chicken that’s completely cooked through. For a smokehouse experience, try grilling over charcoal or adding a short coal smoke in your oven.
Step 5: Serve Hot and Enjoy
Slide the Chicken Tikka Kebab off the grill and onto your favorite platter—they will disappear fast! Pair them with pillowy naan, steamy basmati rice, or a cooling cucumber yogurt sauce. Every bite will make you smile, guaranteed.
How to Serve Chicken Tikka Kebab
Garnishes
Nothing completes Chicken Tikka Kebab like a scatter of chopped cilantro and a squeeze of fresh lemon juice. Add some sliced red onions and a few wedges of lime on the side for that irresistible color and a pop of zing. It not only adds freshness but makes your plate look gorgeous!
Side Dishes
Traditionally, fluffy naan or warm roti and a bowl of basmati rice are perfect. A refreshing cucumber raita or yogurt chutney balances the spiciness of the Chicken Tikka Kebab. Toss together a simple salad of tomatoes, cucumber, and onions for a crunchy, light side!
Creative Ways to Present
Turn your Chicken Tikka Kebab into an appetizer platter by serving mini skewers at your next get-together. For a modern twist, slice the kebabs and pile them into pita wraps with lettuce and raita, or tuck them inside tacos—fusion food at its best! It’s tough to go wrong with anything this tasty.
Make Ahead and Storage
Storing Leftovers
If you have any Chicken Tikka Kebab left (which is rare!), let it cool to room temperature before transferring it into an airtight container. It’ll keep well in the refrigerator for up to three days, and honestly, it makes fantastic leftovers for a quick lunch or snack the next day.
Freezing
Chicken Tikka Kebab is surprisingly freezer-friendly! Once cooled, arrange the skewers (or just the chicken pieces) in a single layer, freeze until solid, and then stash in a zip-top bag or container. They’ll taste fantastic for up to 2 months; just remember to thaw overnight in the fridge before reheating.
Reheating
To reheat, spread the kebabs out on a baking sheet and warm in a 350°F oven until hot throughout—this keeps them juicy and prevents overcooking. A few minutes on a hot skillet also works if you want to recapture a little crispy char. Avoid microwaving if you can, as it can make the chicken rubbery.
FAQs
Can I use chicken breast instead of thighs for Chicken Tikka Kebab?
Absolutely—you can substitute chicken breast if you prefer a leaner option, but keep in mind it can dry out faster. Thighs tend to stay much juicier, which is why they’re the classic choice for Chicken Tikka Kebab.
Can I cook Chicken Tikka Kebab in the oven without a grill or broiler?
Yes, you totally can! Simply arrange the skewers on a rack over a foil-lined baking sheet and bake at a high temperature (around 450°F), turning halfway, until golden and cooked through.
Is Chicken Tikka Kebab spicy?
It’s as spicy as you want it to be! The cayenne pepper is totally optional; leave it out for a milder kebab or add extra for more heat. The rest of the spices focus on flavor rather than fire.
How long should I marinate the chicken?
The longer, the better! At a minimum, let the chicken marinate for 2 hours. Overnight marinating is best for the deepest flavor and most tender texture.
Can I make Chicken Tikka Kebab ahead for a party?
Definitely—marinate the chicken a day ahead and keep it refrigerated. You can also pre-thread them onto skewers hours before cooking. All that’s left is grilling them fresh so your guests get the kebabs hot and smoky!
Final Thoughts
Give this Chicken Tikka Kebab recipe a try, and you’ll quickly see why it’s a crowd-pleaser at any gathering or family dinner. Every juicy, charred bite is packed with bold flavor and just a bit of adventure—so dive in, savor the spice, and don’t be surprised when everyone asks for seconds!
Print
Chicken Tikka Kebab Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 18 minutes
- Total Time: 33 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Non-Vegetarian
Description
These Chicken Tikka Kebabs are a flavorful Indian-inspired dish perfect for grilling. Tender marinated chicken chunks are skewered and cooked to juicy perfection, making a delicious main course paired with naan or rice.
Ingredients
Marinade:
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil
Instructions
- Prepare Marinade: In a large bowl, mix yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, paprika, turmeric, garam masala, cayenne, salt, and oil.
- Marinate Chicken: Add chicken to marinade, coat well, cover, and refrigerate for at least 2 hours.
- Cook Kebabs: Preheat grill, thread chicken onto skewers, grill for 15-18 minutes, turning occasionally until cooked through.
- Serve: Enjoy hot with naan, rice, or cucumber yogurt sauce.
Notes
- For extra smokiness, grill over charcoal or use the coal method for a quick smoke in the oven.
- If using wooden skewers, soak in water for 30 minutes to prevent burning.
Nutrition
- Serving Size: 1 skewer (approx. 1/4 of recipe)
- Calories: 290
- Sugar: 3 g
- Sodium: 770 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg
