Chicken Tikka Skewers

Ingredients

• 60 ml (¼ cup)neutral oil
• 1 medium clove (about 1 teaspoon minced)garlic, minced
• 1 teaspoonfinely grated ginger
• 1 tablespoonfinely grated lime zest
• 60 ml (¼ cup)plain whole-milk Greek-style yoghurt
• 4 teaspoonsground coriander
• 2 teaspoonsground cumin
• ¼ teaspoonground turmeric
• ¼ teaspooncayenne
• ½ teaspoonNorth Indian garam masala, shop-bought or homemade
• 1¼ teaspoonsfine sea salt
• 680–907 g (1½–2 lb)boneless chicken
• A few sprigsfresh coriander (optional, to garnish)
• To tastelime wedges (optional)

Instructions

1. 1

   Soak the skewers

   If using bamboo skewers, put eight in a 23 x 33 cm baking pan, cover them with water and soak for at least 30 minutes. Metal skewers do not need soaking.

2. 2

   Marinate the chicken

   In a large bowl, mix together all the marinade ingredients. Add the chicken and toss until coated. Leave to marinate for 1 hour at room temperature or up to overnight in the refrigerator; if chilled, take it out at least 30 minutes before cooking.

3. 3

   Heat the broiler

   Preheat the broiler to high and position the rack 7.5 cm from the heat source. Alternatively, heat a grill pan after threading the chicken onto the skewers.

4. 4

   Broil the skewers

   Scrape excess marinade from the chicken, then thread the pieces onto the skewers with a little space between them. Place the skewers on a broiling pan and broil for about 4 minutes, until golden and opaque on one side. Turn and broil for 4–5 minutes on the other side. Check a piece by cutting into it; if it is still slightly pink, cook for another 1–2 minutes. The chicken should be cooked through but not dry. Set aside. To use a grill pan instead, oil it lightly, cook over medium-high heat and turn the skewers frequently for about the same length of time.

5. 5

   Garnish and serve

   Arrange the chicken on or off the skewers on a platter. Scatter with fresh coriander and serve with lime wedges, if using.

What are chicken tikka skewers?

Tikka refers to pieces of meat marinated with spices and cooked, often on skewers. This Indian-inspired version, adapted from Maya Kaimal’s Indian Flavor Every Day, uses a yoghurt-based marinade and a home broiler rather than requiring a tandoor.

The combination of coriander, cumin, turmeric and garam masala gives the chicken its savoury, aromatic flavour, while lime zest adds a fresh note. Broiling makes the method practical for a home kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 47g protein, 4g carbs, 25g fat.

The chicken supplies most of the protein, while the oil contributes much of the fat and the small amount of carbohydrate comes mainly from the yoghurt and seasonings. Serve a skewer portion with vegetables and rice or flatbread to balance the plate; the nutrition estimate is approximate because the chicken cut and the amount of marinade left behind are not specified.

Building the marinade

Yoghurt and oil: the yoghurt clings to the chicken, while the oil helps carry the spices across its surface. Whole-milk Greek-style yoghurt is thick, so it forms a coating rather than a watery marinade.

Spices and aromatics: finely grated ginger, minced garlic and lime zest distribute evenly through the mixture. Measure the cayenne carefully if you prefer a milder result.

Give the chicken time

Marinating: an hour at room temperature gives the flavours time to settle into the chicken; an overnight rest in the refrigerator is also an option. If chilled overnight, take the chicken out at least 30 minutes before cooking, as directed.

Before cooking: scrape off excess marinade so it does not build up on the skewers. The recipe suggests freezing that excess for another batch, but keep raw-chicken marinade separate from ready-to-eat food.

Space the pieces for even cooking

Threading: leave a little gap between chicken pieces instead of packing them tightly together. This gives heat room to circulate and helps the surfaces cook rather than steam.

Skewers: soak bamboo skewers in water for at least 30 minutes to reduce the risk of scorching under the broiler. Metal skewers can be used without soaking.

Watch for colour and doneness

Broiling: set the rack 7.5 cm from the heat and cook the first side for about 4 minutes, then the second for 4–5 minutes. The timing is a guide; pieces can vary in size and broilers vary in strength.

Checking: look for golden surfaces and opaque chicken, then cut into a piece as the recipe directs. If the centre is still slightly pink, return the skewers to the broiler for 1–2 minutes more.

Serving ideas

Finish the platter with fresh coriander and lime wedges, if you like. Lime juice adds a sharp, fresh contrast to the spiced coating.

Serve with rice or flatbreads and a crisp salad or vegetables for a more rounded plate. Keep accompaniments simple so the seasoning of the chicken stays in focus.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Leave gaps between pieces when threading them onto the skewers.
• Use a broiling pan that catches drips and keeps the skewers stable.
• Keep a close eye on the chicken during the final minutes, as broilers can brown it quickly.
• If using a grill pan, oil it lightly and turn the skewers frequently.

Variations

• Milder heat: reduce the cayenne for a gentler spice level.
• Extra lime: serve with additional lime wedges for a brighter finish.
• Grill-pan method: cook over medium-high heat, turning frequently, instead of using the broiler.
• Fresh garnish: add extra coriander leaves just before serving.
• Homemade spice mix: use homemade North Indian garam masala in place of a shop-bought blend.

Common mistakes to avoid

• Crowded skewers: pieces pressed tightly together may cook unevenly; leave a little space between them.
• Unsoaked bamboo: dry skewers can scorch under the broiler; soak them for at least 30 minutes.
• Too much marinade: a thick excess coating can hinder browning; scrape it off before threading.
• Skipping the doneness check: cooking times vary; cut into a piece and continue for 1–2 minutes if it is still slightly pink.
• Overcooking: chicken can turn dry if left under high heat too long; check it as the surfaces become golden.

How to store

Refrigerate leftover cooked chicken in a sealed container and eat within 3 days. Reheat until piping hot, using a microwave or a covered pan over gentle heat; add a small splash of water if it seems dry.

Frequently asked questions