Description
Chicken Tikka Kebabs are juicy, flavorful skewers of marinated chicken with yogurt and Indian spices—perfect for the grill, oven, or air fryer.
Equipment
6 metal skewers or bamboo skewers*
Ingredients
⅓cupwhole milk greek yogurt, plus more for garnish
2tablespoonstomato paste
1tablespoonextra virgin olive oil
1teaspoonfresh grated ginger or ginger paste
1teaspoonminced garlic
½teaspoonground turmeric
2teaspoonsgaram masala
½teaspoonground coriander
½teaspoonground cumin
¼teaspooncayenne pepper
1 ½teaspoonskosher salt
2poundsboneless skinless chicken thighs, cut into 1-inch pieces
1large 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.
Last Step:
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