This easy chicken tikka kebab has been a weekday hero and weekend showstopper in my kitchen for years. I first landed on this particular version during a cramped week of meal prep when I wanted something bright, quick, and reliably juicy. The balance of yogurt, lemon, and warm spices gives the chicken a tender texture and tangy finish, while a short sear adds the charcoal-like char that makes everyone reach for seconds. It’s the kind of dish that smells like celebration as soon as it hits the pan or grill.

I remember the first time I served these to friends at a casual backyard get-together: the grill was smoky, the plates were colorful, and everyone kept commenting on how tender the meat was despite being cooked quickly. That memory made me refine the marination timing and temperature guidelines below so you can reproduce that same result at home. These kebabs are forgiving, quick to assemble, and scale easily, which is why they’re become a staple when I want vibrant flavors without hours in the kitchen.

Ingredients

• Chicken: 14 ounces boneless skinless chicken breast, cut into ¾–1-inch cubes. Choose firm, fresh chicken; breasts hold well and give clean, even cubes for skewering. If you prefer juicier pieces, use bone-in thighs but increase cook time slightly.
• Ginger: About 1 tablespoon grated (from a thumb-sized piece). Fresh ginger adds bright warmth; avoid powdered ginger for the same fresh bite.
• Garlic: 3 cloves, mashed into a paste with a pinch of salt. Fresh garlic mellows in the yogurt and gives an aromatic baseline.
• Salt: ½ teaspoon for the marinade, plus a pinch to help mash the garlic. Salt draws flavor into the meat and helps the yogurt break down proteins for tenderness.
• Ground Cumin: ¼ teaspoon for earthy warmth — toast lightly in a dry pan if you want a deeper aroma.
• Kashmiri Chili Powder: 1 tablespoon for color and gentle heat. If unavailable, use mild paprika + a dash of cayenne to adjust heat.
• Garam Masala: 1 teaspoon to add that fragrant, rounded spice finish.
• Turmeric: ½ teaspoon for color and a subtle earthy note.
• Fresh Coriander (Cilantro): 1/3 cup packed, finely chopped. Adds fresh green brightness; add half before cooking and reserve some for garnish.
• Lemon Juice: 1 tablespoon fresh — gives acidity to balance the spices and tenderize the meat.
• Cooking Oil: 2 tablespoons neutral oil (vegetable, canola, or light olive oil) to help the marinade cling and promote browning.
• Yogurt: 1/4 cup plain full-fat yogurt — creates a creamy marinade that tenderizes and carries spices. Greek-style works too; thin slightly with a teaspoon of water if very thick.
• To Garnish: Freshly chopped coriander (cilantro) for finishing brightness.

Instructions

Prepare the Chicken: Trim any excess fat and slice the chicken into ¾–1-inch cubes so they cook evenly and take just a few minutes per side. Pat pieces dry with paper towels before marinating — a dry surface helps the marinade cling and creates better sear. Make the Marinade: Mash 3 garlic cloves with a pinch of salt into a paste. Grate about 1 tablespoon ginger. In a medium bowl, combine garlic paste, grated ginger, ½ teaspoon salt, ¼ teaspoon ground cumin, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 1/3 cup finely chopped coriander, 1 tablespoon lemon juice, 2 tablespoons oil, and 1/4 cup yogurt. Whisk until smooth and evenly blended. Taste a small smear on a spoon to confirm balance — it should be tangy, slightly spicy, and aromatic. Marinate the Chicken: Add the chicken cubes to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 4 hours and up to 24 hours. Longer marination gives deeper color and flavor; avoid exceeding 24 hours to prevent meat texture breakdown from the acidity. Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread chicken pieces onto skewers, leaving small gaps for heat circulation. For even cooking, size pieces uniformly and don’t overcrowd the skewers. Cook - Broiler / Grill / Air Fryer / Oven / BBQ: Choose your method: Broiler: preheat to highest setting and grill 15–18 minutes, flipping halfway; aim for 165°F internal. Air fryer: preheat to 400°F and air fry 12–16 minutes, turning once. Oven: bake at 450°F on a rack for 15–20 minutes. BBQ: sear 1–2 minutes per side on direct heat then finish on indirect heat until 165°F. Use a probe thermometer inserted into a thick piece to confirm doneness; rest briefly before serving. Garnish and Serve: Remove from heat, rest 2–3 minutes, then sprinkle with freshly chopped coriander. Serve hot with flatbreads, lemon wedges, cooling raita, or a simple salad.

Storage Tips

Refrigerate cooked kebabs in a shallow airtight container within two hours of cooking; they keep well for up to 3 days. For longer storage, place cooled cooked pieces on a baking sheet and freeze until solid, then transfer to freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently under the broiler for a few minutes or in a 350°F oven covered with foil to avoid drying. To re-crisp, finish briefly under high heat for 1–2 minutes.

Ingredient Substitutions

If you don’t have Kashmiri chili powder, use 1 tablespoon mild paprika plus 1/8 teaspoon cayenne to match color and heat. Swap yogurt for dairy-free coconut or soy yogurt for a dairy-free option — note the flavor will shift slightly and the texture may be thinner, so reduce lemon by a teaspoon. For a juicier result, use boneless, skinless thighs (about 1 pound) and shorten the marination to avoid overly soft texture. Fresh coriander can be swapped with a tablespoon of chopped mint for a different freshness profile.

Serving Suggestions

Serve skewers with warm flatbreads, lemon wedges, and a cooling cucumber-yogurt raita. For a heartier meal, place kebabs atop turmeric rice or a bed of herby quinoa. Garnish with extra chopped coriander, thinly sliced onions soaked briefly in lemon, or a drizzle of spiced melted butter for celebration-style richness. These kebabs work well as part of a mezze with pickled vegetables and chutneys for bright contrasts.

Cultural Background

Tikka-style skewers trace back to South Asian grilling traditions where marinated chunks of meat are cooked over open flame. The combination of yogurt and spices softens the meat and imparts complex aromatics. Regional variations use different spice blends, such as more fenugreek in some Punjabi versions, while Kashmiri chili gives the signature vibrant color without overwhelming heat. This style has traveled widely and adapted to home kitchens globally.

Seasonal Adaptations

In summer, grill outdoors and add charred vegetables on the skewers: zucchini, cherry tomatoes, and red onion complement the spices. In winter, finish under the broiler and serve with roasted root vegetables. For spring celebrations, add fresh peas and mint in a bright side salad to lighten the plate.

Meal Prep Tips

Marinate chicken in portions and freeze raw skewers uncooked on trays for up to one month; thaw in the refrigerator overnight before cooking. Alternatively, marinate and store raw chicken in vacuum-sealed bags for up to 24 hours before threading and cooking. Pack cooked pieces in single-serving containers with a wedge of lemon and a small container of raita for easy lunches.

These skewers bring together speed, flavor, and flexibility — a compact recipe that reliably impresses family and guests. Make a batch, invite people over, and enjoy the smoky, spiced results that never fail to brighten a meal.