Lean and flavorful, these chicken tikka kebabs are easy to make, taste great and can be made either in an oven or on a grill.
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I love chicken kebabs or chicken skewers as an easy main dish. They are so easy to make, and cook in only 5 minutes. This chicken tikka variety is one of my new favorites.
Made with tikka powder (or any Curry seasoning you like) they are packed with flavor, but still lean and healthy.
🥘 Ingredients
All you need to make a simple chicken tikka kebab, is chicken breast fillets, Greek yogurt and tikka seasoning mix. You can buy tikka powder, or make your own homemade spice mix.
You will also need some skewers. I prefer to use these metal skewers, which are reusable, but you can also use wooden skewers.
🔪 Instructions
Start by marinating the chicken. Dice the chicken into bite sized pieces, and place them in a container or bag. Add the tikka powder and the Greek yogurt and stir to coat the chicken evenly.
Cover the chicken, and place it in a refrigerator. Leave it to marinate for at least 30 minutes, or up to 4 hours. This will allow the chicken to absorb more of the delicious flavor.
If you are using wooden skewers, you have to soak them completely in water for at least 30 minutes before use. This step is essential, or the skewers might catch fire. This is not needed if you use metal skewers.
Next, you can cook the kebabs in an oven, or on a grill.
Oven method
Preheat your oven to 450 °F / 230 °C / 215 °C fan oven. Place the skewers on a baking sheet covered tray, and bake them for 5-8 minutes, or until the chicken has cooked through. Turn them after a few minutes to achieve an even result.
Grill method
Grill chicken skewers at around 450 °F / 230 °C for about 5 minutes. Rotate the skewers every minute to grill them evenly. Chicken cooks faster than you would think, so don’t leave them for too long.
💭 Top tips
Here are my top tips to succeed with these easy skewers:
- Be careful not to overcook the skewers, or the chicken will be dry. You can use a meat thermometer to determine if the chicken has cooked through. Chicken is ready to serve when it reaches and internal temperature of 74 °C / 165 °F.
- If you use wooden skewers, you have to ensure that they are soaked through with water before use, or they could catch fire.
- Be careful when serving metal skewers, as they can be very hot.
🥗 Serving suggestions
These chicken tikka kebabs are very versatile. Here are some of my favorite serving options:
In a wrap: Serve them in a wrap or sandwich for a tasty, easy lunch or dinner.
As a main course: Enjoy the skewers as an entree with your favorite side dish, like red beans and coconut rice, roasted carrots and green beans or mozzarella stuffed mushrooms.
As an appetizer: You can also enjoy these skewers as an appetizer, ideally with a dressing or dip like raita, hummus or healthy homemade ranch dip.
📖 Variations
You can vary these Indian chicken skewers endlessly. Here are some of my favorite versions:
With vegetables: We make these kebabs with chicken only, but you can also add some vegetables to the skewers. If you choose to do this, I suggest alternating the chicken pieces with sliced vegetables such as zucchini, mushrooms, onions, peppers or tomatoes.
Using other meats: Try replacing the chicken with shrimp or diced lamb for a flavorful alternative.
Vegetarian: Use tofu or mushrooms instead of the chicken for a vegetarian version.
Dairy free: You can use a plain, dairy free yogurt alternative instead of the Greek yogurt.
🍲 Leftovers
Leftover chicken tikka kebab can be stored in an airtight container in a refrigerator for up to 2 days. You can remove the chicken pieces from the skewers for easy storage.
These leftover chicken pieces can be used in a variety of meals. Try adding them to a chicken curry, sandwiches or wraps.
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If you love healthy chicken breast recipes, you should try any of these:
📋 Frequently asked questions
Chicken tikka kebabs are chicken pieces marinated in yogurt and spices, then cooked on a skewer. These kebabs are often served as appetizers or a main course.
Chicken tikka tends to be brown, orange or red, depending on the seasoning powder that you use. Some powders also include extra food coloring to give the meat an impressive color.
"Tikka" is an Indian word that simply means meat cooked on a skewer. Chicken tikka therefore means chicken cooked on a skewer!
Recipe
Chicken Tikka Kebab
Equipment
Ingredients
- 2 chicken breast fillets
- 3 tablespoon Greek yogurt
- 3 teaspoon tikka seasoning
Instructions
- Start by marinating the chicken. Dice the chicken into bite sized pieces, and place them in a container or bag. Add the tikka powder and the Greek yogurt and stir to coat the chicken evenly.
- Cover the chicken, and place it in a refrigerator. Leave it to marinate for at least 30 minutes, or up to 4 hours. This will allow the chicken to absorb more of the delicious flavor.
- If you are using wooden skewers, you have to soak them completely in water for at least 30 minutes before use. This step is essential, or the skewers might catch fire. This is not needed if you use metal skewers.
Oven method
- Preheat your oven to 450 °F / 230 °C / 215 °C fan oven. Place the skewers on a baking sheet covered tray, and bake them for 5-8 minutes, or until the chicken has cooked through. Turn them after a few minutes to achieve an even result.
Grill method
- Grill chicken skewers at around 450 °F / 230 °C for about 5 minutes. Rotate the skewers every minute to grill them evenly. Chicken cooks faster than you would think, so don’t leave them for too long.
Notes
Leftovers
Leftover kebabs can be stored in an airtight container in a refrigerator for up to 2 days. You can remove the chicken pieces from the skewers for easy storage.Top tips
- Be careful not to overcook the skewers, or the chicken will be dry. You can use a meat thermometer to determine if the chicken has cooked through. Chicken is ready to serve when it reaches and internal temperature of 74 °C / 165 °F.
- If you use wooden skewers, you have to ensure that they are soaked through with water before use, or they could catch fire.
- Be careful when serving metal skewers, as they can be very hot.
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