Chicken Tikka Skewers
These Chicken Tikka Skewers are a protein-packed, naturally low-carb delight, featuring tender chicken marinated in a smoky, spicy yogurt blend and cooked to perfection on a grill or in the oven.
For 4 servings
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. Pat the chicken breasts dry with paper towels and cut them into 1-inch (2.5 cm) cubes.
In a large bowl, combine the full-fat Greek yogurt, tandoori masala powder, ginger-garlic paste, juice from half of the lemon, salt, red chili powder (if using), and vegetable oil. Mix thoroughly until a smooth marinade forms.
Add the cubed chicken to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally 2-4 hours for maximum flavor and tenderness. Do not marinate for more than 12 hours as the acid in the yogurt can break down the chicken too much.
Preheat your grill to medium-high heat (around 400°F/200°C) or preheat your oven to 400°F (200°C) with a rack positioned in the upper third. If baking, line a baking sheet with foil and place a wire rack on top.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece to ensure even cooking. Do not overcrowd the skewers.
Grill: Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. Oven: Place skewers on the prepared wire rack. Bake for 15-20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
Once cooked, remove the skewers from the heat and let them rest for 5 minutes. Squeeze the juice from the remaining half lemon over the top just before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak wooden skewers: Always soak wooden skewers in water for at least 30 minutes before threading to prevent them from burning on the grill or in the oven.
- 2Don't overcrowd: Leave a small gap between chicken pieces on the skewer to allow for even cooking and better charring.
- 3Check internal temperature: Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- 4Rest the meat: After cooking, let the chicken rest for 5 minutes off the heat. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Adapt it for your goals.
Vegetable Tikka Skewers
Add chunks of bell peppers, red onion, and zucchini to the skewers alongside the chicken, or make them entirely vegetarian with paneer and vegetables.
Fish TikkaFish Tikka
Substitute chicken with firm white fish like cod or mahi-mahi. Reduce marination time to 15-20 minutes and cooking time to 8-12 minutes to prevent overcooking.
Air Fryer MethodAir Fryer Method
For a quick cooking option, cook skewers in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway, until cooked through and lightly charred.
Why this is on our healthy list.
High in Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, making this a very filling meal.
Low-Carb and Keto-Friendly
Naturally low in carbohydrates, this recipe fits well into ketogenic and low-carb diets, helping to manage blood sugar levels and promote fat burning.
Rich in Spices
Tandoori masala contains various spices like turmeric, cumin, and coriander, which are known for their antioxidant and anti-inflammatory properties.
Frequently asked questions
While a longer marination (up to 4 hours) enhances flavor, marinating chicken in a yogurt-based marinade for more than 12 hours can cause the chicken to become mushy due to the acidity of the yogurt. Stick to 2-4 hours for best results.
