Easy Chicken Tikka Kebab Recipe

If you’re craving a flavorful, juicy, and downright tantalizing grilled treat, you’ve got to try this Easy Chicken Tikka Kebab Recipe. I absolutely love how these kebabs come out – tender with that perfect smoky char and a marinade that’s bursting with all those warm Indian spices. Trust me, once you taste these, you’ll find yourself making them on repeat for family dinners, BBQs, or even weeknight meals that need a little extra wow factor!

this Recipe

Ingredients You’ll Need

The beauty of this Easy Chicken Tikka Kebab Recipe is in its straightforward ingredients that pack big flavor. These spices and fresh herbs blend in yoghurt and lemon to create a marinade that’s both tangy and vibrant — perfect for tenderizing that chicken breast and infusing every bite.

• Chicken Breast: I prefer breast for a leaner kebab, but you can try thigh for juicier meat.
• Fresh Ginger: Adds a fragrant, sharp zest that brightens the marinade.
• Garlic: A classic flavor enhancer – don’t skip it.
• Salt: Brings out all the best flavors in the chicken and spices.
• Ground Cumin: Warm and earthy, it’s a must in tikka spice blends.
• Kashmiri Chili Powder: Provides a gorgeous red color and mild heat – perfect for subtle spice.
• Garam Masala: That signature Indian spice mix that adds depth and complexity.
• Turmeric: Adds a golden hue and a subtle earthy aroma.
• Fresh Coriander: Bright and citrusy, it freshens every bite.
• Lemon Juice: Helps tenderize and adds zing.
• Cooking Oil: Binds the marinade together and helps in grilling.
• Yoghurt: The magic ingredient that makes the chicken juicy and tender.
• Freshly Chopped Coriander (for garnish): My go-to finish for color and freshness.

Variations

One of the things I love most about this Easy Chicken Tikka Kebab Recipe is how flexible it is. Feel free to tweak the spices or cooking methods to suit your tastes or dietary preferences—making it truly your own.

• Spice Level: I sometimes dial up the Kashmiri chili or add a pinch of cayenne if I want it hotter, but you can also reduce the chili for milder kebabs.
• Dairy-Free: Swap yoghurt for coconut milk or a dairy-free yoghurt alternative for a twist that’s friendly to sensitive stomachs.
• Vegetarian Version: Use firm paneer or tofu, cut into cubes, marinated the same way, and grilled – it’s a great protein-packed alternative.
• Herb Swap: If you’re not a cilantro fan, parsley or mint can bring a different fresh note to the dish.

How to Make Easy Chicken Tikka Kebab Recipe

Step 1: Prepare the Chicken and Marinade

Start by cutting your chicken breast into bite-sized cubes—roughly 2 to 3 centimeters, about an inch. This size helps the chicken cook evenly and absorb the marinade perfectly. Next, get your marinade together: finely grate fresh ginger and mash the garlic into a paste with a pinch of salt—that little salt trick really helps break down the garlic and keeps the flavor mellow. Then blend the spices, lemon juice, oil, yoghurt, and chopped fresh coriander to create that gorgeous tandoori tikka marinade. Toss the chicken in and make sure every piece is thoroughly coated. Pop it in the fridge and let it soak up all those spices for at least 4 hours—overnight is even better if you can wait!

Step 2: Skewer and Preheat

If you’re using bamboo skewers, soak them in water for 30 minutes to prevent burning while cooking—that’s a small step that makes a big difference. Thread the marinated chicken cubes onto the skewers with a little space between each piece to allow heat to circulate and cook them evenly. Meanwhile, preheat your grill, oven, air fryer, or BBQ depending on your chosen cooking method.

Step 3: Cook the Kebabs

Here’s where the magic happens—and you can pick your favorite way:

• Under the Grill (Broiler): Place the skewers on a tray and cook under the grill at its hottest setting for 15-18 minutes, flipping halfway. Keep an eye for a beautiful char without overcooking. If you have an electric grill, a quick pass with a kitchen blow torch can help add that authentic smoky edge.
• Air Fryer: Spray the basket lightly with oil, arrange kebabs in a single layer, and air fry at 200°C (400°F) for about 12-16 minutes, flipping midway. This method is quick and keeps things super juicy.
• Oven: Preheat to 220°C (450°F), or 200°C (400°F) if fan-assisted. Lay kebabs on a wire rack over a baking tray and roast for 15-20 minutes, flipping once. Again, a few quick burns with a blow torch add fabulous charred flavor.
• BBQ: Heat your BBQ with direct and indirect zones. After oiling the grates, sear kebabs over direct heat 1-2 minutes per side, then move to indirect heat, cover, and cook until done—usually 8-15 minutes depending on your grill heat.

Pro tip: The key is to make sure your chicken reaches 73°C (165°F) internally to cook it safely without drying it out.

How to Serve Easy Chicken Tikka Kebab Recipe

Garnishes

I always finish these kebabs with a sprinkle of fresh chopped coriander for brightness and a little zing from freshly squeezed lemon juice. Sometimes I’ll add a drizzle of mint yoghurt sauce—a cooling complement to the spice that really lifts the dish.

Side Dishes

These kebabs shine alongside fluffy basmati rice or warm naan bread. For veggies, a simple cucumber and tomato salad or some roasted spiced potatoes pairs wonderfully. I also love serving them with pickled onions and a dollop of raita for that tangy, creamy contrast.

Creative Ways to Present

For special occasions, I like to thread the kebabs onto a wooden plank with colorful grilled veggies like bell peppers and red onions. Serving on a large platter with scattered pomegranate seeds and fresh greens makes for a stunning centerpiece that gets everyone excited at the table.

Make Ahead and Storage

Storing Leftovers

After your kebabs have cooled, I wrap them tightly in foil or pop them in an airtight container and store them in the fridge. They keep well for 2-3 days, which is perfect for quick lunches or snacks.

Freezing

I’ve frozen these kebabs both cooked and marinated raw. If freezing raw, separate portions with parchment paper so they don’t stick. When ready to cook, thaw in the fridge overnight. The flavor holds up really well, making meal prep a breeze!

Reheating

To reheat without drying out, I prefer popping leftovers back in a hot oven or air fryer rather than the microwave. This helps crisp up the edges and keeps the chicken juicy and tasty.

FAQs

Final Thoughts

When I first tried this Easy Chicken Tikka Kebab Recipe, I was blown away by how truly restaurant-quality it felt at home—and so much easier than I expected! I love how the marinade is straightforward but packs a punch that keeps every bite interesting. Whether you’re cooking for yourself, family, or friends, these kebabs bring everyone together and get shared smiles all around the table. Give it a go—you might just find your new favorite chicken recipe to add to your weeknight lineup!

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