Tandoori Chicken Tikka Skewers (Printable Version)
Yogurt-marinated chicken tikka skewers grilled until smoky and charred, finished with lemon, onion and cilantro.
# What You Need:
→ Chicken
01 - 1.5 lb boneless, skinless chicken thighs, cut into 1-inch cubes
→ Marinade
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp vegetable oil
05 - 3 cloves garlic, finely minced
06 - 2 tsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1½ tsp smoked paprika
10 - 1 tsp turmeric
11 - 1 tsp garam masala
12 - 1 tsp cayenne pepper, adjusted to heat preference
13 - 1½ tsp sea salt
14 - ½ tsp ground black pepper
→ Garnish & Serving
15 - 1 small red onion, thinly sliced
16 - Lemon wedges
17 - Fresh cilantro leaves
18 - Green chutney or raita, optional
# Directions:
01 - In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric, garam masala, cayenne pepper, sea salt, and black pepper. Whisk until the mixture is smooth and uniform in color.
02 - Add the cubed chicken thighs to the marinade, tossing thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor penetration.
03 - If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning during grilling. Metal skewers require no preparation.
04 - Remove the chicken from the refrigerator. Thread the marinated chicken cubes onto the skewers, leaving a small gap between each piece to allow even heat circulation and thorough cooking.
05 - Preheat an outdoor grill or oven broiler to high heat. Place the skewers on the grill and cook for 15 to 20 minutes, turning occasionally with tongs, until the chicken is cooked through with slightly charred edges. The internal temperature of the thickest piece should reach 165°F.
06 - Remove the skewers from the grill and let them rest for 3 minutes to allow the juices to redistribute. Serve hot, garnished with thinly sliced red onion, lemon wedges, and fresh cilantro leaves. Accompany with green chutney or raita on the side if desired.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying every bit of spice straight into the meat.
- You get that restaurant quality char without needing a tandoor or any special equipment.
02 -
- Skipping the full marinating time is the fastest way to end up with bland chicken that no amount of chutney can rescue.
- Crowding the skewers too tightly prevents the edges from charring and that char is where half the flavor lives.
03 -
- Pat the chicken dry before marinating so the yogurt clings instead of sliding off wet surfaces.
- Let the skewers rest on a clean plate not the cutting board where raw chicken sat.