Name: Indian Tandoori Chicken Tikka Kebab Skewers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: Indian
Ingredients: 400g (14 oz) Chicken Breast, cut into kebab-sized pieces; 35g (Thumb Sized Piece) Ginger, peeled and chopped; 3 Cloves Garlic, minced; ½ teaspoon Salt; ¼ teaspoon Ground Cumin; 1 tablespoon Kashmiri Chili Powder; 1 teaspoon Garam Masala; ½ teaspoon Turmeric; 15g (⅓-½ Packed Cup) Fresh Coriander, chopped; 1 tablespoon Lemon Juice; 2 tablespoon Cooking Oil (such as vegetable or mustard oil); 50g (¼ Cup) Yoghurt (preferably thick or Greek-style); Freshly chopped coriander leaves

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If you’ve ever craved the smoky, spicy flavors of authentic Indian street food, you’re going to love this Indian Tandoori Chicken Tikka Kebab Skewers recipe. It’s that perfect blend of tender chicken soaked in a vibrant, aromatic marinade that’s bursting with all those classic spices. Whether you’re cooking for a casual weeknight dinner or an impressive weekend gathering, this recipe brings that irresistible tandoori experience right into your kitchen.

What makes these skewers so special? For me, it’s the balance—the tang from the yogurt and lemon juice, the warmth from garam masala, and the slight heat from Kashmiri chili powder that gives it that gorgeous red glow without being overpowering. Making Indian Tandoori Chicken Tikka Kebab Skewers at home isn’t just doable, it’s downright rewarding, especially when you see your family or friends digging in with big smiles.

Ingredients You’ll Need

These ingredients work harmoniously to create the perfect tandoori marinade—each spice and fresh element enhances the chicken’s flavor while keeping it juicy and tender. When shopping, look for fresh ginger and coriander to brighten the marinade, and try to get Kashmiri chili powder for that authentic mild heat and vibrant color.

Chicken Breast: Choose fresh chicken breast, cut into bite-sized pieces so they cook evenly on skewers.
Ginger: Fresh ginger adds a zingy warmth—ditch the powder for this one if you can.
Garlic: Fresh garlic cloves bring depth and that slightly sweet pungency.
Salt: Essential for seasoning and balancing the spices.
Ground Cumin: Adds earthiness to the marinade.
Kashmiri Chili Powder: Gets that hallmark red color and moderate heat without overwhelming.
Garam Masala: The signature Indian spice mix that adds warmth and complexity.
Turmeric: Adds subtle earthiness and a golden hue.
Fresh Coriander: Both in the marinade and for garnish—freshness is key!
Lemon Juice: Helps tenderize the chicken and adds a bright, zesty tang.
Cooking Oil: Keeps the chicken moist and helps the marinade cling better.
Yoghurt: Acts as a tenderizer and carries all the spices beautifully.

Variations

I love mixing things up depending on mood or what’s in my pantry, and you should feel free to personalize this Indian Tandoori Chicken Tikka Kebab Skewers recipe too. Swapping certain ingredients or adding your favorite extras can make it feel just right for you.

Spicy Kick: I sometimes add a pinch of freshly ground black pepper or a splash of hot sauce if I want it extra fiery.
Dairy-Free: If you’re avoiding dairy, try using coconut yogurt instead of regular yogurt—it adds a lovely subtle sweetness.
Vegetarian Option: I’ve had great results using paneer or firm tofu marinated just the same.
Herb Boost: Feel free to add mint leaves along with coriander for a fresher herbaceous layer.
Cooking Method: While I usually grill mine, baking or pan-frying works beautifully when weather or equipment limits.

How to Make Indian Tandoori Chicken Tikka Kebab Skewers Recipe

Step 1: Prepare the marinade

Start by grating or finely mincing the ginger and garlic — this releases their vibrant flavors so they’ll permeate the chicken. In a bowl, combine the ginger, garlic, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, chopped fresh coriander, lemon juice, cooking oil, and yogurt. Mix them thoroughly to create a smooth, fragrant marinade. It smells heavenly already, doesn’t it?

Step 2: Marinate the chicken

Cut your chicken breast into uniform pieces—around bite-size cubes work best for even cooking. Toss them in the marinade, ensuring every piece is well coated. If you have time, let it marinate in the fridge for at least 2 hours, or even overnight. I find the flavors deepen with patience, and the chicken stays super tender.

Step 3: Skewer and cook

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even heat circulation. Preheat your grill or oven to high heat (around 220°C/430°F). Cook the skewers for about 10 to 12 minutes, turning halfway through to get that beautiful char all around. Keep an eye out so the chicken cooks through but stays juicy—not dry. Luckily, that yogurt in the marinade helps keep it moist!

How to Serve Indian Tandoori Chicken Tikka Kebab Skewers Recipe

The image shows a close-up of multiple grilled pieces of meat, stacked closely. Each piece has a bright orange color with dark charred grill marks, giving a crispy texture on the outside. Small green chopped herbs are sprinkled evenly on top, adding a fresh contrast to the warm tones. The pieces have a juicy, slightly rough surface with visible seasoning. The photo is taken against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore sprinkling freshly chopped coriander over the skewers right before serving—it adds a bright, herby finish that’s so inviting. A squeeze of fresh lemon juice on top works wonders to lift the flavors, too. Sometimes, I add a few thinly sliced red onions for crunch and bite.

Side Dishes

For sides, I’m a huge fan of serving these skewers alongside warm naan bread and a cooling cucumber raita. It balances out the heat perfectly. You could also add a refreshing salad, like a simple tomato and onion salad with a dash of chaat masala, or roasted spiced potatoes if you’re feeling hearty.

Creative Ways to Present

For special gatherings, I’ve served the chicken tikka skewers on a beautiful wooden board alongside small bowls of chutney—like mint or tamarind sauce—so everyone can customize their bites. Wrapping the cooked chicken in buttery paratha with fresh greens makes a fun handheld meal too, perfect for casual entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked chicken tikka skewers in an airtight container in the fridge and they keep well for up to 3 days. Just make sure to let them cool completely before sealing to avoid sogginess.

Freezing

These skewers freeze surprisingly well! I like to freeze the marinated raw chicken pieces, threaded on skewers wrapped tightly in foil. When ready to cook, thaw overnight in the fridge and grill as usual. This trick saves so much time on busy days.

Reheating

To reheat leftovers without drying them out, pop the skewers in a preheated oven at 180°C (350°F) for about 8-10 minutes. Adding a little sprinkle of water or covering loosely with foil helps keep them juicy. I avoid microwaving when possible, as it tends to dry out the chicken and dull the vibrant spices.

FAQs

Can I use chicken thighs instead of chicken breast for the Indian Tandoori Chicken Tikka Kebab Skewers recipe?

Absolutely! Chicken thighs are actually a great choice because they stay extra juicy and tender. Just adjust cooking time a bit, as thighs might take a minute or two longer on the grill depending on size. The marinade and flavors work equally well with thighs.
How long should I marinate the chicken for the best flavor?

While you can marinate for as little as 30 minutes if you’re pressed for time, letting the chicken sit for at least 2 hours—or overnight if possible—gives the spices time to deeply infuse. I’ve noticed the texture gets noticeably better and more tender with longer marination.
Can I make Indian Tandoori Chicken Tikka Kebab Skewers without a grill?

Yes! An oven broiler or a hot grill pan works perfectly as an alternative. The key is to cook on high heat to get that lovely char on the chicken, which adds to the authentic flavor and texture.
What can I use instead of Kashmiri chili powder?

If you can’t find Kashmiri chili powder, paprika is a good substitute for the color but less heat. You can add a pinch of cayenne pepper if you want more spice. Just be careful—Kashmiri chili powder has a unique flavor and mild heat, so a straight swap might slightly change the outcome.
Is this recipe suitable for meal prep?

Definitely! The chicken keeps well in the fridge and reheats nicely. I often prepare a batch ahead and pair it with easy salads or rice for quick lunches or dinners. The flavors actually get better after a day or two.

Final Thoughts

Honestly, the Indian Tandoori Chicken Tikka Kebab Skewers recipe holds a special spot in my kitchen rotation because it manages to be both easy and impressively flavorful. It’s that go-to recipe when I want something vibrant, smoky, and satisfying with minimal fuss. Give it a try—you’ll find yourself coming back to this one again and again, whether it’s a weekday dinner or a weekend feast with friends. Trust me, once you nail this recipe, you’ll feel like a grill master with an Indian flair!