Chicken Tikka Kebabs

Chicken Tikka Kebabs are tender chunks of chicken marinated in a flavorful blend of yogurt and warm Indian spices, then baked or grilled to perfection. The result is a juicy, tender piece of chicken perfect over rice with naan or added to pita with a yogurt sauce. These make a great weeknight meal or meal-prep option.

CHICKEN TIKKA KEBABS

We love kebabs this time of year but summer isn’t the only time you can enjoy them.

You can bake your kebabs if you don’t want to grill them.

Today’s Chicken Tikka Kebabs are packed with warm, rich spices that pair nicely with the creamy, tangy yogurt.

It reminds me of a traditional chicken tikka recipe but in kebab form.

The yogurt helps to hold the spices on the chicken and also keeps the chicken tender and juicy.

You will love the warm spices of paprika, garam masala, cumin powder, coriander powder, cayenne pepper and turmeric that work so well together on a chicken tikka kabob.

These skewers are also very customizable by adding additional vegetables like mushrooms, eggplant, tomatoes or onion.

If you like kebabs you have to try my Lebanese Chicken Kebabs, Beef Kafta Kabobs, Greek Marinated Chicken Kabobs, Mediterranean Beef Kabobs, Yogurt Marinated Chicken, Turkey Kofta Kebab Lebanese Chicken Kebabs, or these Chicken Kofta Kebabs. 

Why You Will Love This Chicken Tikka Skewers Recipe

EASY TO MAKE: These kebabs are super simple to make, just place everything into a bowl, give it a stir and set it aside to allow the chicken to marinate before baking in the oven. These cook quickly and makes these easy kebabs the perfect mid week dinner option.

VERSATILE RECIPE: If you want to modify these you can add more vegetables like onion, bell peppers, mushrooms or zucchini. These skewers are very versatile and easy to modify!

HEALTHY OPTION: These healthy chicken tikka kebabs are made with with chicken tenders which are a super lean protein, keeping you feeling satisfied and fuller for longer!

Recipe Ingredients and Substitutions

• Chicken – I used chicken tenderloin in this recipe, but boneless, skinless chicken breast or chicken thighs will work too. Just make sure to cut the chicken evenly.
• Peppers – I used a combination of red bell peppers and green bell peppers along with the chicken, but any color pepper will do.
• Yogurt – I always use full fat Greek yogurt for the best flavor and thick consistency.
• Lemon – I used lemon juice in the marinade which not only adds flavor but also helps to tenderize the chicken. I suggest not marinating for more than 2 hours or the lemon juice will start to break down the meat.
• Fresh herbs – I use fresh parsley in the marinade for the best flavor. I also use some freshly chopped parsley to garnish the dish once the kebabs are cooked.
• Spices – I use a combination of ground spices in the marinade, including paprika, garam masala, cumin powder, coriander powder, cayenne pepper, turmeric, black pepper and salt for extra seasoning.
• Other – you will also need 10-12 wooden skewers to thread the chicken onto.

How to Make Chicken Tikka Kebabs

1. Soak the skewers

Soak the wooden skewers in cold water for at least 20 minutes.

2. Chop the vegetables

Chop the vegetables and mince the garlic.

3. Marinate the chicken

Place all the ingredients into a bowl and stir to coat the chicken in the marinade. Reserve 1 tablespoon of parsley for garnishing the dish later.

4. Cover the bowl and set aside in the refrigerator. Allow the chicken to marinate for at least 30 minutes. 4-6 hours is best if time allows.

5. Assemble the skewers

Place the chicken and peppers onto the skewers.

Place the skewers onto 2 parchment paper lined 9×13-inch baking sheets.

6. Cook the kebabs

Cook the chicken in a preheated oven at 400 degrees F for 7 minutes.

Flip the chicken over and cook for an additional 7-9 minutes on the second side.

The chicken should reach in internal temperature of 165 degrees F when properly cooked through.

Modifications for this Chicken Tikka Kebab Recipe

• CHICKEN: This recipe uses chicken tenderloin, but you can also used cubed chicken breast, or boneless, skinless chicken thigh meat too. You may need to adjust cooking times a little for different cuts of chicken.
• YOGURT: I always use full fat Greek yogurt for the best flavor and a thick consistency that works really well in a marinade. You can swap with other natural yogurt.
• SPICES: If there’s a spice you don’t like leave it out.
• CHILI: This is a mild flavored marinade, but if you like your chicken tikka a little spicier, you can add some chili powder to the marinade.
• PEPPERS: I’ve used a red and green bell pepper in this recipe, but any colour of bell pepper will work equally well.
• VEGETABLES: I’ve only used red and green bell peppers in this recipe, but you can add in extra veggies if you wish, try mushrooms, onions or zucchini.

RECIPE TIPS

• SKEWERS: I have used wooden skewers, but metal ones can work here too. If using metal skewers look for the flat ones as this stops the chicken from rolling around the skewer.
• SOAK THE SKEWERS: If using wooden skewers it is really important that you soak them in cold water for 20-30 minutes first as this will stop them burning in the oven.
• INTERNAL TEMPERATURE: I find the easiest way to check the internal temperature of cooked meat is to use a meat probe thermometer.
• REST THE CHICKEN: Rest the chicken for 5 minutes after coming out of the oven. This will allow the cooking juices to go back into the meat, resulting in tender, moist pieces of chicken.
• GRILLING: You can also grill these kebabs. Heat the grill over medium high heat. Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side. Chicken should reach an internal temperature of 165°F. Remove the kabobs from the grill and serve warm with fresh cilantro or parsley and green onion.

Storage Instructions

LEFTOVERS – Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

You can heat up and enjoy warm, or serve cold in a salad or sandwich for an easy lunch on the go.

REHEATING – To reheat the chicken warm it up in the microwave for a minute or 2, any longer and you risk the chicken drying out.

FREEZE – Once cooked and cooled, place the chicken and veggies into an airtight container and store in the freezer for up to 1 month.

Defrost thoroughly in the refrigerator overnight when ready to enjoy.

What to Serve with Chicken Tikka Kabobs

I like to serve these easy chicken tikka kebabs with my Easy Homemade Naan, pita bread or these crunchy Baked Pita Chips. You could also serve with a spiced potato side, like my Spicy Lebanese Potatoes.

I always serve side salads with dinner, try my Lemon Arugula Salad with Pine Nuts, Easy Lebanese Salad, Shaved Brussels Sprout Salad, or Kale Salad with Lemon Dressing. 

Prefer a vegetable side then try these Lebanese Green Beans, Turmeric Roasted Cauliflower, or this Simple Roasted Broccoli dish. 

Other Indian Inspired Recipes You Might Like:

INDIAN SPICED VEGETABLE CHICKPEA SOUP

SLOW COOKER BUTTER CHICKEN

SLOW COOKER BEEF CURRY

CURRY MEATBALLS

SLOW COOKER CHICKEN CURRY

CHICKPEAS WITH CURRY

AIR FRYER TANDOORI CHICKEN LEGS

EASY SHRIMP CURRY