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Chicken Tikka Kebab

Chicken Tikka Kebab

5 from 11 votes
Chicken Tikka Kebabs are juicy, flavorful skewers of marinated chicken with yogurt and Indian spices—perfect for the grill, oven, or air fryer.
Prep Time: 20 minutes
Cook Time: 25 minutes
marinade time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 6 servings
Course: Dinner, Lunch, main dish
Cuisine: Indian

Equipment

  • 6 metal skewers or bamboo skewers*

Ingredients

  • ⅓ cup whole milk greek yogurt (plus more for garnish)
  • 2 tablespoons tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh grated ginger or ginger paste
  • 1 teaspoon minced garlic
  • ½ teaspoon ground turmeric
  • 2 teaspoons garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoons kosher salt
  • 2 pounds boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1 large red onion (cut into 1-inch pieces)
  • Lime wedges (or lemon, for garnish)
  • Chopped cilantro (for garnish)

Instructions

  • Add the yogurt, tomato paste, olive oil, garlic, and ginger to a large mixing bowl and whisk until evenly combined. Add all of the spices and the salt to the bowl and whisk to incorporate. Add the chicken to the bowl and stir to coat the chicken evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 1-4 hours.
  • Remove the chicken from the fridge. Thread the chicken and the red onion onto metal skewers, with a piece of onion in between each chicken cube.
  • To grill, preheat an outdoor grill or indoor grill pan to medium heat and lightly oil the grates. Transfer the kabobs to the grill and cook until the chicken easily releases from the grates and has nice solid grill marks, about 3-4 minutes. Rotate and continue to cook the chicken until evenly charred and the internal temperature reaches 165° F, about 22 to 25 minutes total.
  • Garnish the kabobs with chopped cilantro and serve with lime wedges and yogurt.

Notes

*If using wood skewers, be sure to soak them in water for 30 minutes before using.
To cook under the broiler, preheat the oven to broil on high. Line a rimmed baking sheet with foil. Place the kabobs on the baking sheet and transfer to the oven. Broil 6 inched from the heating element, until the topside of the chicken is slightly charred, about 3-4 minutes. Keep an eye on them as everyone’s broilers are slightly different. Remove the baking sheet from the oven and rotate the kabobs. Return the baking sheet to the oven and continue the process until the chicken is evenly charred and the internal temperature reaches 165°F.
Air fryer recipe, skip the skewers and air fry 400°F 16 minutes, shaking the basket halfway.

Nutrition

Serving: 1kabob, Calories: 230kcal, Carbohydrates: 4g, Protein: 31.5g, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 144mg, Sodium: 473mg, Fiber: 0.5g, Sugar: 2g
- WW Points: 1