If you like Indian food, you will love these yogurt-marinated chicken tikka kebabs. Summer dinner ideas for barbecue season!
Chicken tikka skewers
This Chicken Tikka Grilled Cake Recipe is made with large boneless, skinless chicken thighs, marinated with spiced yogurt mixture of garlic, ginger and warm Indian spices. They roast juicy, tender and perfectly charred on the edges. I tested this recipe multiple ways – on broiler, fries and grill. When all methods work, the grill is my favorite. It gives you an irresistible smoked charcoal that takes the flavor to the next level. For your convenience, I’ve shared all three chef options below below. More Indian-style chicken recipes that can be tried, chicken tikka masala, chicken curry and instant pot chicken.
Why You Like These Chicken Grilled Stews
My love for Indian food began years ago when I was first introduced to the depth of Indian spices and over time I learned from many Indian friends how to use them in the kitchen. These kebabs are inspired by these flavors and can be easily used at home.
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The ingredients you need
Here’s what you need to make this simple Tikka Kabob recipe. See the recipe card below for exact measurements.
- Whole milk Greek yogurt The slowly tender chicken makes it juicy. By slowly breaking down the protein in the chicken, this is a gentle, effective way to do it.
- Tomato sauce Strong tomato flavor
- olive oil Spread the marinated pancakes together to help it cover the chicken.
- Aromatic Studies: Chopped garlic and ginger. You can grind the fresh ginger or use a ginger paste.
- Indian spices: Turmeric, Garam Masala, Coriander, Cumin, Chili and Kosher Salt
- Chicken thighs: I tested this recipe with chicken breast, but my love is too dry. For optimal texture and flavor, I recommend using boneless, skinless chicken thighs.
- Red onion It will become sweeter and softer when cooking.
- decorate: Lime or lemon wedges and chopped cilantro
How to make chicken tikka kebabs
Follow these steps to make these juicy chicken tikka skewers. See the recipe card at the bottom for printable orientation.
- Making Chicken Tikka Yogurt Marinate: Mix yogurt, tomato sauce, oil, garlic and ginger in a large bowl and stir in spices. Add the chicken to the bowl and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours.
- Make strings. Tie the chicken and red onion to the metal skewers.
- roast chicken: Preheat the outdoor grill or grill pan in medium heat and gently grease the grate. Grill kebabs on each side for a few minutes, once they have grill marks, they will be rotated and released easily from the grate. After the internal temperature reaches 165°F, remove it from the grill.
- Decorative kabobs Serve with chopped coriander with lemon wedges and extra yogurt.
Other cooking methods and techniques
- If using wooden stringfirst immerse them in water for 30 minutes.
- Unified fragments: Cut the chicken into equal pieces and cook evenly.
- How to tell when to finish chicken: Check the chicken with a meat thermometer, but make sure not to touch the string with the detector.
- How to bake: Preheat the oven to a tall oven and place it on the top rack of the heating element 6-inch. Place the kebab on a foil-lined framed pan and grill until the chicken is slightly burnt. Remove the pan, rotate the skewers, and return to the oven. Repeat until the chicken is burnt on each side, with an internal temperature of 165°F.
- Fried chicken tikka: Do not use strings. Spray the basket with oil and then fry the chicken and onion on 400°F for 15 minutes, shaking the basket.
Changes of Chicken Tikka
- chicken: Use boneless, skinless chicken breasts, just make sure you don’t overcook them to avoid drying.
- Greek Yogurt: Use 1% yogurt instead of lighter options or omit dairy-free products.
- Add extra vegetableslike Bell pepper or mushroom, skewers to skewers.
- hot: Feel free to omit or add more cayenne to suit your taste.
Provide advice
- Pair the chicken tikka with warm naan, basmati rice and cucumber cheese, or wrap it with pita with yogurt sauce and crunchy vegetables.
- Pictured here, they come with turmeric scented rice and creamy cucumber salad.
Storage
- refrigeration Chicken and onions are in an airtight container for up to 4 days.
- How to heat: Remove the chicken and onions from the skewers and microwave them. You can also heat it in a 360°F air fryer for a few minutes or cool them on a salad.
- freeze kabobs up to 3 months and thaw in the refrigerator.
More strings you’ll like
See more Indian recipes here, and these 5 Kabob recipes:
yield: 6 Serve
Service size: 1 kabob
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Add yogurt, tomato sauce, olive oil, garlic and ginger to a large mixing bowl and stir until well combined. Add all the spices and salt to the bowl and stir to blend. 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.
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Remove the chicken from the refrigerator. Thread the chicken and red onion onto the metal skewers, with a piece of onion between each chicken cube.
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To grill, preheat the outdoor grill or indoor grill tray to medium heat and gently oil the grid. Transfer the kabobs to the grill and cook until the chicken is easily released from the grill and has a solid grill mark for about 3-4 minutes. Rotate and continue cooking the chicken until it is evenly charred and the internal temperature reaches 165°F, totaling about 22 to 25 minutes.
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Garnish the kabobs with chopped coriander and serve with lemon wedges and yogurt.
The final step:
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Cooking under broilerpreheat the oven to high bake. Line a baking sheet with foil. Place the kabobs on a baking sheet and transfer to the oven. Bake 6 inches from the heating element until the top of the chicken is slightly burnt, about 3-4 minutes. Please note them, as everyone’s broiler is slightly different. Remove the baking tray from the oven and rotate the kabobs. Return the baking tray to the oven and continue the process until the chicken is evenly burned and the internal temperature reaches 165°F.
Air Fryer Recipeskip the skewers, fry 400°F for 16 minutes, shake the basket.
Serve: 1 kabob,,,,, Calories: 230 KCAL,,,,, carbohydrate: 4 g,,,,, protein: 31.5 g,,,,, Fatty: 9 g,,,,, Saturated fat: 2.5 g,,,,, cholesterol: 144 mg,,,,, sodium: 473 mg,,,,, fiber: 0.5 g,,,,, sugar: 2 g
