Chicken Tikka Kebabs in a richly spiced yogurt marinade. Grilled, barbecued or griddled to perfection, they make an easy, family-pleasing dinner!
Serve them simply with rice or chapati, or go all out with a big Indian buffet - I've got lots of ideas below!
A fantastic way to pep up chicken, pack it with flavour and ensure it's nice and juicy.
These skewers are a great option when you know you're going to be in a rush come dinner time. You can make up the kebabs ahead of time and keep them in the fridge till later. Then grill them about 10-15 minutes before you're ready to eat.
We love eating them on homemade Greek-style flatbreads with some garlic sauce and chopped coriander.
They're also a great way to jazz up the chicken in pretty much any chicken curry (we don't need to just stick to chicken tikka masala - you could add it to butter chicken, madras or jalfrezi too!).
What do we need?
Chicken Tikka Marinade Ingredients
- Greek yogurt or thick natural yogurt - go with full fat as it's a better flavour and is much less likely to split.
- Garlic, ginger and lemon juice
- Spices and seasoning - ground coriander, turmeric, cumin, paprika, mild chilli powder, cinnamon, salt, black pepper
- Chopped chicken breast meat
- vegetable oil - for brushing onto the chicken before grilling
- Freshly chopped coriander to serve
How to make chicken tikka kebabs
Full recipe with detailed steps in the recipe card at the end of this post.
- Place the chicken pieces into a bowl with yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
- Mix together, cover and marinate in the fridge for 2-3 hours.
- Thread onto skewers, then brush with oil.
- Cook on a griddle plate, under the grill (broiler) or on the barbecue for 8-10 minutes until cooked through.
- Serve with a sprinkling of freshly chopped coriander.
Pro tips for perfect kebabs
You can use wooden or metal skewers.
Metal skewers can actually help the chicken to cook faster, as the metal heats up and helps to cook the meat from the inside. However they're HOT and they retain their heat for longer - so be careful not to burn yourself.
I like these flat skewers (<-affiliate link) as the chicken pieces don't spin around on them when you're trying to turn the kebabs over.
Wooden skewers can still be hot during cooking but they don't conduct heat within the chicken pieces and they don't retain their heat for as long. If you're using wooden skewers, soak them in water for an hour before using. This will help to prevent them from burning during cooking.
Try to keep the size of the pieces of chicken even, with a little bit of space between each piece of chicken.
The chicken needs to be in contact with the griddle or BBQ all the time. If you have a mix of small and large pieces of chicken, the smaller pieces will end up being suspended above the grill (rather than in contact with it) and the chicken will be under-cooked.
Check the chicken!
Always check the chicken is cooked by slicing into a larger piece and ensuring it's piping hot and no longer pink in the middle. Check up and down the skewers to ensure the chicken looks evenly cooked throughout.
More fantastic Kebab recipes
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Chicken Tikka Recipe
- 3 chicken breasts - (approx 500g/17.5 oz) - chopped into bite-size chunks
- 120 g (½ cup) Greek yogurt - or thick natural yogurt (full fat)
- 2 cloves garlic - peeled and minced
- 1 tbsp minced ginger
- juice of half a lemon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp mild chilli powder
- pinch cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil - for brushing onto the chicken before grilling
- 2 tbsp freshly chopped coriander
- Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper.3 chicken breasts, 120 g (½ cup) Greek yogurt, 2 cloves garlic, 1 tbsp minced ginger, juice of half a lemon, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cumin, 1 tsp paprika, ½ tsp mild chilli powder, pinch cinnamon, ½ tsp salt, ½ tsp black pepper
- Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
- If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them from burning during grilling.
- Remove the marinated chicken from the fridge and thread onto skewers.
- Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.2 tbsp vegetable oil
- Make sure the chicken is cooked by slicing it into a larger piece and ensuring it's no longer pink in the middle.
- Serve with a sprinkling of freshly chopped coriander.2 tbsp freshly chopped coriander
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