Chicken Tikka Kabobs
Fire up the grill and bring bold flavors to your table with these irresistible Chicken Tikka Kabobs! Made with tender, bite-sized pieces of boneless chicken thighs marinated in a rich blend of yogurt, garlic, ginger, and aromatic spices like garam masala, cumin, and paprika, these kabobs are bursting with authentic Indian-inspired taste. A hint of turmeric and optional red chili powder add vibrancy and heat, while freshly squeezed lemon juice keeps the chicken juicy and flavorful. Skewered and grilled to perfection with beautiful char marks, these kabobs make for a quick and easy meal that’s perfect for summer barbecues, weeknight dinners, or entertaining guests. Serve them hot with naan, basmati rice, or a fresh side salad, and don’t forget the garnish of chopped cilantro for a fragrant finishing touch. Packed with flavor, color, and versatility, this recipe is a crowd-pleaser that ensures every bite is a celebration of smoky, spiced goodness!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 cup Plain yogurt
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 2 teaspoons Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional for heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Freshly squeezed lemon juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 10 pieces Wooden or metal skewers
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 1.5-inch cubes, and set aside.
In a large mixing bowl, combine the yogurt, minced garlic, minced ginger, ground cumin, ground coriander, garam masala, paprika, turmeric powder, red chili powder (if using), salt, vegetable oil, and lemon juice. Mix well to form the marinade.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and slightly charred on the edges. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, remove the kabobs from the grill and let them rest for 5 minutes.
Garnish with freshly chopped cilantro and serve immediately with lemon wedges, naan, or basmati rice.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
