Indian Tandoori Chicken Tikka Kebab Skewers Recipe

Oh, if you love Indian flavors as much as I do, you are going to adore this Indian Tandoori Chicken Tikka Kebab Skewers recipe! There’s something just magical about those smoky, spicy, and tangy bites all threaded on skewers that make it perfect for weeknight dinners or weekend gatherings. I remember the first time I made these at home—it was such a hit with my family, and honestly, they’ve become my go-to when I want something festive but not fussy.

This Indian Tandoori Chicken Tikka Kebab Skewers recipe brings that vibrant street-food vibe straight into your kitchen without needing a special tandoor oven. Plus, you don’t have to settle for bland grilled chicken ever again. The marination is packed with ginger, garlic, aromatic spices, and a touch of yoghurt that keeps the chicken juicy and tender. Trust me, once you try this, it’ll become a beloved staple you’ll keep coming back to.

Ingredients You’ll Need

The ingredients in this recipe work harmoniously to create a well-rounded flavor profile—earthy cumin, bright lemon, warm garam masala, and creamy yoghurt all come together to marinate the chicken perfectly. When you shop, look for fresh coriander and vibrant Kashmiri chili powder because they dramatically enhance the dish’s color and taste.

• Chicken Breast: Choose skinless, boneless pieces for easy skewering and even cooking.
• Ginger: Fresh is best here to give that punch of warmth and aroma.
• Garlic: Adds depth and a bit of spice to the marinade.
• Salt: Enhances all the spices and balances flavors.
• Ground Cumin: Essential for that earthy, slightly nutty base in the marinade.
• Kashmiri Chili Powder: Provides vibrant red color and mild heat; swap carefully if unavailable.
• Garam Masala: This warming spice blend gives complexity without overpowering.
• Turmeric: Adds warmth and that iconic golden hue.
• Fresh Coriander: Use both in marinade and as garnish for freshness.
• Lemon Juice: Brightens the marinade and tenderizes the chicken.
• Cooking Oil: Helps the spices stick and keeps chicken moist while grilling.
• Yoghurt: The magic ingredient for tenderizing and adding creamy tang.

Variations

I love making this recipe my own depending on the mood or what’s in my pantry. Feel free to tweak the spice levels or swap ingredients to suit your taste. The beauty of the Indian Tandoori Chicken Tikka Kebab Skewers recipe is its flexibility!

• Variation: For a fiery twist, I sometimes add extra Kashmiri chili or even a pinch of cayenne for heat that wakes up your palate.
• Dairy-free option: Substituting yoghurt with coconut milk works well if you’re avoiding dairy; it changes the flavor subtly but still keeps chicken tender.
• Chicken alternatives: I’ve tried this with boneless thigh pieces too—they stay juicier and bring a richer flavor, just adjust the cooking time slightly.
• Grilling method: If you don’t have a grill, a very hot oven broil setting works like a charm.
• Herb swap: Sometimes, I add mint to the marinade for a refreshing lift—totally delightful!

How to Make Indian Tandoori Chicken Tikka Kebab Skewers Recipe

Step 1: Prepare Your Marinade with Love

Start by finely grating or blitzing the ginger and garlic with salt until you get a rough paste—that salt helps draw out moisture and intensifies flavors. Then, mix in the ground cumin, Kashmiri chili powder, garam masala, turmeric, chopped fresh coriander, lemon juice, cooking oil, and yoghurt. The marinade should be thick enough to coat the chicken pieces generously without dripping off. This part is where all the magic happens, so take a moment to mix everything thoroughly for a vibrant, fragrant base.

Step 2: Marinate the Chicken

Cut your chicken breast into bite-sized cubes—aim for uniformity so they cook evenly. Toss them in the marinade, ensuring every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but overnight is best if you can plan ahead. The longer it marinates, the deeper the flavors and more tender the meat. I usually make this in the evening so I’m ready to grill the next day.

Step 3: Thread and Grill to Perfection

If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken cubes onto skewers, leaving a little space between pieces so they cook evenly. Grill them over medium-high heat for about 10-15 minutes, turning occasionally until the chicken is cooked through and has those irresistible charred edges. If you’re using an oven, place the skewers on a baking sheet and broil on high for similar timing, watching closely to avoid burning.

How to Serve Indian Tandoori Chicken Tikka Kebab Skewers Recipe

Garnishes

I always love scattering freshly chopped coriander on top—that herbal brightness is the perfect counterpoint to the spices. A squeeze of fresh lemon juice right before serving wakes up the flavors even more. Sometimes, I’ll toss on some thinly sliced red onions or a drizzle of cooling mint chutney for an added layer of texture and taste.

Side Dishes

To keep things authentic and balanced, I pair this with warm naan bread, cucumber raita, and a simple salad of tomatoes and onions. The creaminess of raita is fantastic with the smoky heat of the skewers, and naan is perfect for scooping up those delicious chicken pieces. On a casual day, basmati rice or even a lemony couscous work beautifully as well.

Creative Ways to Present

For parties, I like to serve the skewers upright in a tall glass or jar garnished with lemon wedges—super fun and inviting! You could also serve the chicken pieces de-skewered on a platter surrounded by colorful chutneys and grilled veggies for a vibrant sharing board. Presentation really amps up the festivities and gives that street food vibe at home.

Make Ahead and Storage

Storing Leftovers

Leftover Indian Tandoori Chicken Tikka Kebab Skewers keep well in an airtight container in the fridge for 2 to 3 days. I usually remove the chicken from the skewers before storing to save space and make reheating easier. Keeping the marinade juices helps retain moisture and flavor even when chilled.

Freezing

If I want to prep in advance, I freeze the raw, marinated chicken already threaded on skewers in a freezer-safe bag. They freeze beautifully and make weeknight meals a breeze—just thaw overnight in the fridge and grill as usual. You can also freeze cooked skewers, but I find the texture is best when frozen raw.

Reheating

To reheat, I pop the skewers or chicken pieces under the broiler for a few minutes or warm them in a hot pan to restore that charred flavor and crispy edges. Avoid microwaving if you can—it tends to make the chicken rubbery. A quick re-grill or pan sear really brings leftovers back to life.

FAQs

Final Thoughts

This Indian Tandoori Chicken Tikka Kebab Skewers recipe holds a special place in my heart because it’s simple yet packed with layers of flavor that never fail to impress. Whether you’re cooking for family or entertaining friends, it always brings a bit of color, warmth, and excitement to the table. I promise once you give it a try, you’ll find yourself turning back to this recipe again and again—it’s that good. So grab your skewers, crank up the grill, and let’s make some magic happen!

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