Chicken Tikka Kebab

Ingredients

• 2chicken breast fillets
• 3 tbsp (45 ml)Greek yoghurt
• 3 tsp (15 ml)tikka seasoning

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into bite-sized pieces and put them in a container or bag. Add the tikka seasoning and Greek yoghurt, then stir until the chicken is evenly coated.

2. 2

   Chill the chicken

   Cover the chicken and refrigerate for at least 30 minutes, or for up to 4 hours, to let it take on the marinade's flavour.

3. 3

   Prepare the skewers

   If using wooden skewers, soak them fully in water for at least 30 minutes before cooking. Metal skewers do not need soaking.

4. 4

   Bake the kebabs

   For the oven method, preheat the oven to 230°C (215°C fan). Arrange the skewers on a baking-sheet-lined tray and bake for 5–8 minutes, turning them after a few minutes, until the chicken is cooked through.

5. 5

   Grill the kebabs

   For the grill method, cook the chicken skewers at about 230°C for around 5 minutes, turning them every minute for even cooking. Keep a close eye on them, as the chicken cooks quickly.

What are chicken tikka kebabs?

Tikka refers to bite-sized pieces seasoned with spices, while kebabs are pieces cooked on skewers. The flavours draw on South Asian tikka cooking, presented here as a straightforward oven-or-grill recipe.

Yoghurt coats the chicken and helps the seasoning cling to each piece. The short cooking time keeps the method simple, but the small pieces need close attention.

Nutrition and macros by portion

The nutrition label shows one serving as written: 71 calories, 13g protein, 1g carbs, 2g fat.

The chicken supplies most of the protein, while the yoghurt contributes a little fat and the seasoning adds flavour with little carbohydrate. Pair a serving with vegetables and a portion of rice or flatbread for a more balanced plate.

The marinade

Chicken: Cut the fillets into similarly sized pieces so they cook at roughly the same rate.

Yoghurt and seasoning: Stir until every piece is coated, then cover and chill for at least 30 minutes. The recipe allows up to 4 hours of marinating.

Choose your skewers

Wooden skewers: Soak them completely in water for at least 30 minutes before cooking to reduce the chance of them catching fire.

Metal skewers: These can be used without soaking. Thread the chicken pieces securely so they stay in place when you turn the skewers.

Oven or grill?

Oven: Bake at 230°C (215°C fan) on a lined tray for 5–8 minutes, turning the skewers after a few minutes.

Grill: Cook at around 230°C for about 5 minutes, rotating the skewers every minute. Whichever method you choose, follow the recipe's doneness cue and check that the chicken is cooked through.

Watch the cooking time

Small pieces cook quickly, so stay nearby rather than leaving the skewers unattended. Start checking towards the shorter end of the stated cooking time, especially if the pieces are small.

Look for chicken that is cooked through at the centre. Avoid extending the cooking time unnecessarily, as the breast meat can become dry.

What to serve alongside

Serve the kebabs with rice, flatbreads or potatoes for a more substantial meal. A salad or cooked vegetables add freshness and make an easy side.

You can also put out extra yoghurt or a simple dip at the table. Keep accompaniments separate so everyone can build their own plate.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help them cook consistently.
• Marinate for at least 30 minutes, allowing time for chilling in your meal plan.
• Soak wooden skewers fully for at least 30 minutes before using them.
• Turn the kebabs during cooking for more even browning.
• Check the chicken early because small pieces can cook quickly.

Variations

• Add lemon: Serve with a squeeze of lemon for a bright finish.
• Use metal skewers: Skip the soaking step if you have reusable metal skewers.
• Add vegetables: Thread pieces of pepper or onion between the chicken, allowing for their different cooking times.
• Serve with flatbreads: Make the kebabs part of a simple wrap-style meal.
• Add a dip: Put extra Greek yoghurt on the table alongside the cooked skewers.

Common mistakes to avoid

• Uneven pieces: Cut the chicken to a similar size so smaller pieces do not finish too early.
• Skipping the soak: Soak wooden skewers fully for at least 30 minutes to help prevent them catching fire.
• Crowded skewers: Leave a little space between pieces so they cook evenly.
• Cooking unattended: Stay close and check the chicken early, as the pieces cook quickly.
• Overcooking: Remove the skewers once the chicken is cooked through to help keep the breast meat tender.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3 days. Reheat until piping hot, taking care not to heat it for longer than needed.

Frequently asked questions