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Chicken Tikka Kebabs

Chicken Tikka Kebabs
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Chicken Tikka Kebabs are vibrant, juicy, and packed with bold spices and tender marinated chicken pieces. This recipe delivers mouthwatering flavors that perfectly balance aromatic spices, tangy yogurt, and fresh lemon, creating a succulent and flavorful dish ideal for grilling, baking, or pan-frying. Perfect for casual dinners, parties, or meal prep, these kebabs transform simple ingredients into a spectacular culinary experience.

Ingredients

Scale

Main Ingredients

  • 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup plain yogurt (regular or coconut yogurt for variation)
  • 1 tablespoon garlic and ginger paste
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable or mustard oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika (smoked paprika for smoky flavor)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Optional: 1/2 teaspoon chili powder or 1-2 fresh green chilies, chopped

Instructions

  1. Prepare the Marinade: In a bowl, combine yogurt, garlic-ginger paste, lemon juice, oil, cumin, coriander, paprika, turmeric, salt, pepper, and optional chili powder or fresh green chilies. Mix well to create a smooth, even marinade.
  2. Marinate the Chicken: Cut the chicken into uniform bite-sized pieces. Thoroughly coat the chicken in the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to deeply infuse flavors and tenderize the meat.
  3. Skewer the Chicken: Thread the marinated chicken pieces onto metal or soaked wooden skewers. Avoid packing pieces tightly to ensure even cooking.
  4. Cook the Kebabs: Grill the skewers over medium-high heat for 12-15 minutes, turning occasionally until the chicken has charred edges and is cooked through. Alternatively, preheat the oven to 425°F (220°C) and bake the kebabs on a lined baking sheet for 20-25 minutes, flipping once halfway through.
  5. Rest and Serve: Let the cooked kebabs rest for a few minutes after removing from heat. This helps redistribute the juices for maximum tenderness before serving.

Notes

  • Marinate chicken overnight for juicier, more flavorful kebabs.
  • Cut chicken into uniform pieces for even cooking.
  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Cook at high heat to sear the chicken quickly and lock in moisture.
  • Allow kebabs to rest 5 minutes after cooking to retain juices.
  • Do not overcrowd the grill; leave space between skewers for even heat distribution.

Nutrition

Keywords: Chicken Tikka Kebabs, Indian appetizers, grilled chicken, baked chicken kebabs, spicy chicken, yogurt marinated chicken

Find it online: https://gourmetglazing.com/chicken-tikka-kebabs/