These Chicken Tikka Kebabs are succulent, flavor-packed skewers marinated in creamy Greek yogurt and aromatic Indian spices.
High in protein and low in carbs, they make a nutritious, satisfying meal that’s perfect for lunch, dinner, or meal prep.
With minimal effort and versatile cooking options—grill, oven, or air fryer—this recipe is quick, easy, and incredibly rewarding.
Chicken Tikka Kebab
Equipment
- 6 metal or bamboo skewers
- Large Mixing Bowl
- Whisk
- Grill, grill pan, oven, or air fryer
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 cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
- Lime or lemon wedges for garnish
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Flavorful Marinade: In a large mixing bowl, combine ⅓ cup of creamy Greek yogurt, 2 tablespoons of rich tomato paste, and 1 tablespoon of extra virgin olive oil. Add 1 teaspoon of freshly grated ginger (or ginger paste) and 1 teaspoon of minced garlic. Whisk everything together until smooth and uniform. The yogurt provides tenderness, while the spices and tomato paste create the bold, aromatic flavor base for the chicken.
- Season with Spices and Salt: To the yogurt mixture, add ½ teaspoon turmeric, 2 teaspoons garam masala, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, and 1 ½ teaspoons kosher salt. Stir thoroughly until the spices are evenly incorporated. This step ensures each piece of chicken will be infused with the classic Indian tikka flavors and a gentle, balanced heat.
- Coat the Chicken Evenly: Add 2 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces, to the marinade. Using a spoon or your hands, gently fold the chicken in the marinade until every piece is fully coated. Make sure the yogurt mixture clings to each chicken cube for maximum flavor and tenderness.
- Marinate for Deep Flavor: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavor. During this time, the yogurt tenderizes the chicken, while the spices penetrate, creating juicy, flavorful kebabs. Avoid marinating for more than 6 hours to prevent the yogurt from breaking down the chicken texture.
- Prepare Skewers with Chicken and Onion: Remove the marinated chicken from the refrigerator. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning. Thread the chicken pieces onto the skewers, alternating with large 1-inch chunks of red onion. Leave a small gap between pieces so heat circulates evenly during cooking.
- Preheat the Grill or Cooking Appliance: For a grilled finish, preheat an outdoor grill or an indoor grill pan to medium heat. Lightly brush the grill grates with oil to prevent sticking. If using the broiler, preheat the oven on high and line a rimmed baking sheet with aluminum foil. For the air fryer method, preheat to 400°F. Proper preheating ensures a consistent cook and perfect sear.
- Cook the Kebabs Perfectly: Place the skewers on the preheated grill, oven tray, or air fryer basket. On the grill, cook each side for 3–4 minutes until grill marks appear, rotating carefully. Continue cooking until the internal temperature reaches 165°F, which usually takes around 22–25 minutes on the grill. For broiling, keep the tray about 6 inches from the heating element, broil each side for 3–4 minutes, rotating until fully charred and cooked through. In the air fryer, cook for 16 minutes, shaking the basket halfway to ensure even cooking.
- Check for Doneness: Use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F. The chicken should be tender, juicy, and lightly charred on the edges. Avoid overcooking, as this can dry out the meat and reduce juiciness.
- Garnish and Serve Beautifully: Once cooked, remove the skewers carefully. Garnish with freshly chopped cilantro and serve with lime or lemon wedges. For an added creamy touch, a dollop of Greek yogurt on the side complements the spices and balances the flavors beautifully.
- Enjoy and Store Wisely: Serve the kebabs immediately while hot and juicy, alongside your favorite sides like rice, salad, or flatbread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 1 month. Reheat gently to preserve moisture and flavor.
Notes
- Use Greek yogurt instead of regular yogurt for a thicker, creamier marinade that tenderizes the chicken beautifully.
- Marinate the chicken for at least 1 hour; 2–4 hours is ideal for maximum flavor infusion. Avoid exceeding 6 hours to prevent the yogurt from breaking down the meat.
- Cut chicken into uniform 1-inch pieces to ensure even cooking and consistent texture.
- Alternate chicken with onion pieces on skewers to enhance flavor and prevent the meat from drying out.
- If using wooden skewers, soak them in water for 30 minutes to avoid burning during cooking.
- Always preheat your cooking appliance—grill, oven, or air fryer—for best results and even cooking.
Chef’s Secrets: Elevating Flavor Every Time
The secret to irresistibly juicy Chicken Tikka Kebabs lies in the marinade.
Using Greek yogurt provides both tenderness and a subtle tang that complements the spices perfectly.
Freshly grated ginger and minced garlic add aromatic depth, while the combination of garam masala, turmeric, cumin, and coriander creates a complex, authentic flavor.
For an extra smoky char, briefly grill the kebabs over direct heat or broil close to the heating element.
Always rest the skewers for a few minutes after cooking to lock in juices, ensuring each bite is flavorful and succulent.
Serving Suggestions: Perfect Meal Pairings
Serve these kebabs alongside steamed basmati rice, warm naan, or a fresh salad for a balanced, satisfying meal.
A cooling side like cucumber raita or yogurt sauce complements the spices beautifully.
Garnish with lime or lemon wedges and chopped cilantro for brightness and color.
These kebabs also work well as party appetizers or meal-prep protein options—simply serve with small bowls of chutney or a squeeze of fresh citrus for a flavorful, ready-to-eat dish.
Storage Tips: Keeping Kebabs Fresh
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
To preserve juiciness, reheat gently in a covered skillet, oven, or air fryer rather than microwaving.
For longer storage, freeze cooked kebabs for up to 1 month—wrap individually or layer with parchment paper in a freezer-safe container.
Thaw in the refrigerator overnight before reheating.
The marinade works well for reheating too, as the flavors remain vibrant.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it’s leaner and more prone to drying out. Marinate slightly longer and monitor cooking closely to keep it tender and juicy.
2. How long should I marinate the chicken?
For best results, marinate for at least 1 hour. 2–4 hours yields deeper flavor. Avoid exceeding 6 hours, as the yogurt can begin to break down the meat texture.
3. Can I cook these kebabs indoors?
Absolutely! Use a grill pan, broiler, or air fryer. Broil about 6 inches from the heating element, rotating for even char, or air fry at 400°F for 16 minutes, shaking halfway.
4. How can I make these kebabs spicier?
Increase cayenne pepper slightly, or add a pinch of red chili powder to the marinade. Serve with cooling yogurt or raita to balance the heat.
5. Are these kebabs suitable for meal prep?
Yes! They store well in the fridge or freezer, making them perfect for quick lunches or dinners. Pair with grains, roasted vegetables, or salads for balanced, protein-rich meals.
