Chicken Tikka Kebab
"Chicken Tikka Kebabs feature succulent, aromatic pieces of marinated chicken infused with yogurt and a blend of Indian spices—ideal for cooking on the grill, in the oven, or using an air fryer."
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Ingredients
- ⅓ cup whole milk greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh grated ginger or ginger paste
- 1 teaspoon minced garlic
- ½ teaspoon ground turmeric
- 2 teaspoons garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons kosher salt
- 2 pounds boneless skinless chicken thighs
- 1 large red onion
- Lime wedges
- Chopped cilantro
Equipment Needed
- 6 metal skewers or bamboo skewers*
Instructions
- 1
In a spacious mixing bowl, combine the yogurt, tomato paste, olive oil, minced garlic, and grated ginger. Whisk these ingredients together until they are well blended. Next, introduce all the spices along with the salt, whisking again to ensure everything is evenly distributed. Add the chicken pieces to the bowl, stirring well to fully coat each piece in the marinade. Cover the bowl tightly with plastic wrap and place it in the refrigerator for a duration of 1 to 4 hours.
- 2
Once marinating time is complete, take the chicken out of the refrigerator. Skewer the chicken along with pieces of red onion onto metal skewers, making sure to place a piece of onion between each chunk of chicken.
- 3
For grilling, preheat either an outdoor grill or an indoor grill pan to a medium temperature. Lightly brush the grates with oil to prevent sticking. Place the assembled kabobs on the grill and cook until the chicken releases easily from the grates and displays attractive grill marks, approximately 3 to 4 minutes. Flip the skewers and continue grilling until the chicken is evenly charred and reaches an internal temperature of 165° F, which should take about 22 to 25 minutes in total.
- 4
To finish, sprinkle the kabobs with freshly chopped cilantro and serve them alongside lime wedges and yogurt for dipping.
Nutrition Information
Notes & Tips
- *If using wood skewers, be sure to soak them in water for 30 minutes before using.
- To cook under the broiler, preheat the oven to broil on high. Line a rimmed baking sheet with foil. Place the kabobs on the baking sheet and transfer to the oven. Broil 6 inched from the heating element, until the topside of the chicken is slightly charred, about 3-4 minutes. Keep an eye on them as everyone’s broilers are slightly different. Remove the baking sheet from the oven and rotate the kabobs. Return the baking sheet to the oven and continue the process until the chicken is evenly charred and the internal temperature reaches 165°F.
- Air fryer recipe, skip the skewers and air fry 400°F 16 minutes, shaking the basket halfway.