Chicken Tikka Kebab

Greek Yogurt Chicken Tikka Kebab is marinated with authentic Indian spices and then grilled to perfection. It is juicy, tender, bursting with flavor and perfect for summer gatherings!

Course Main Course

Cuisine Indian

Keyword chicken tikka kebab, chicken tikka kebob

Prep Time 20

Cook Time 15

Marination time 8

Total Time 8 35

Servings Servings

Calories 338kcal

Author Maria Doss

Equipment

Skewers

Ingredients

2 pounds boneless skinless chicken thighs
¾ cup Greek yogurt (or use 1 cup plain yogurt)
2 tablespoons lemon juice
1 tablespoon oil more for greasing the grill
1 tablespoon kasoori methi optional
4 cloves garlic, grated
2 teaspoons grated ginger
2 teaspoons corinader powder
1 to 2 teaspoons cayenne pepper powder
1 ½ teaspoons salt
1 teaspoon cumin powder
½ teaspoon turmeric powder

Instructions

Trim of excess fat from the chicken thighs and cut into 1-inch pieces.
Add it to a large bowl along with all remaining ingredients. Stir well until thoroughly combined. Cover and refrigerate at least 4 hours or overnight.
Thread the chicken onto skewers, folding if the pieces are long and thin.
Preheat grill to medium heat. Grease the grill plates before placing the skewers.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Serve immediately, garnished with cashew mint chutney, if desired.

Notes

Skewers: Use metal skewers or wooden ones. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

Don’t skip the marinade time: For juicy, flavorful chicken, marinate for at least a few hours, or ideally overnight. This is key to locking in moisture and depth of flavor.

Double-grease your grill grates: The yogurt in the marinade can cause sticking. To prevent this, oil the grill grates well, and avoid flipping the chicken too early—let it release naturally when it’s ready.

Adjust the heat: Feel free to use as much or as little cayenne as you like, depending on your spice tolerance.

Nutrition