Grilled Chicken Tikka Skewers

Name: Grilled Chicken Tikka Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, cubed to 1.5-inch pieces); 1 cup yogurt (thick, hung or Greek-style); 2 tbsp ginger-garlic paste; 1 tbsp Kashmiri red chili powder (for color and mild heat); 0.5 tsp garam masala; 1 pinch turmeric powder; 0.5 tsp cumin powder; 1 tbsp kasuri methi (dried, crushed between palms); 2 tbsp mustard oil (for marinade); 2 tbsp lemon juice; 1 tbsp gram flour (besan, binds the marinade); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp oil (for basting while grilling); 1 pcs bell pepper (large, cubed into 1-inch pieces); 1 pcs onion (large, layers separated and cubed); 1 pcs lemon (cut into wedges for serving); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Smoky, char-grilled chicken chunks marinated in spiced yogurt until tender and juicy. These classic Indian skewers get their signature red hue from Kashmiri chili and a kiss of char from the grill. Perfect as a starter or stuffed into wraps with mint chutney.

PREP

20m

COOK

20m

SERVES

100 G

427 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the bamboo skewers.
Submerge 8 bamboo skewers in cold water for at least 30 minutes. This keeps them from burning on the hot grill.
TIPNo bamboo skewers? Use metal skewers and skip the soaking step entirely.
prep · ~3 min
Make the marinade.
1.In a large bowl, add yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, turmeric, cumin powder, and gram flour.
2.Crush the kasuri methi between your palms into the bowl.
3.Pour in mustard oil and lemon juice. Add salt and black pepper.
4.Whisk until smooth and evenly blended.
prep · ~2 min
Marinate the chicken.
1.Pat the cubed chicken breast dry with paper towels.
2.Add chicken to the marinade and toss until every piece is well coated.
3.Cover the bowl and refrigerate for at least 2 hours. Overnight is best.
TIPDon't skip the rest. The long marination tenderizes the chicken and builds deep flavor.
prep · ~5 min
Thread the skewers.
1.Alternate threading marinated chicken cubes, bell pepper pieces, and onion layers onto the soaked skewers.
2.Leave a tiny gap between pieces so heat circulates and cooks everything evenly.
3.Leave 2 inches at the end of each skewer for easy flipping.
grill · ~10 min
Grill the skewers.
1.Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates.
2.Place skewers on the hot grill. Cook for 4-5 minutes on the first side until char marks appear.
3.Flip skewers using the handle ends. Cook another 4-5 minutes until chicken is firm and lightly charred at edges.
4.Baste once with oil during the last minute of cooking for a glossy finish.
TIPChicken is done when the internal temperature hits 165°F (74°C). Cut into a thick piece to check for opaque white — no pink.
garnish · ~1 min
Finish and serve.
1.Slide skewers off the grill onto a warm platter.
2.Squeeze fresh lemon juice over the hot skewers.
3.Scatter chopped coriander leaves on top. Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick Greek yogurt or hung curd to prevent the marinade from being watery and sliding off the chicken.
2
Toast the gram flour (besan) in a dry pan for 1-2 minutes before adding it to the marinade for a nuttier flavor.
3
Don't overcrowd the skewers; leave a small gap between each piece so they char evenly instead of steaming.
4
For deeper char, let the skewers rest on the hot grill undisturbed for the first 4 minutes before flipping.
5
If using an oven, broil on high for 8-10 minutes, turning once halfway through — no need to preheat a grill.
6
Leftover skewers keep well in the fridge for 3 days; reheat in a hot pan or oven to revive the char.
7
Crush the kasuri methi (dried fenugreek leaves) between your palms just before adding to release maximum aroma.

RECIPE VARIATIONS

Adapt it for your goals.

Paneer Tikka (Vegetarian)

Substitute chicken with 500g of paneer (Indian cottage cheese) cut into 1.5-inch cubes. Use the same marinade but skip the egg or binder; thread with veggies. A rich, satisfying vegetarian option that mirrors the original's texture.

Low Oil Tikka

Low-Oil Tikka

Replace the 2 tbsp of mustard oil in the marinade with 1 tbsp of Greek yogurt and skip the basting oil entirely. The chicken will still char well on a non-stick or well-seasoned cast-iron pan — ideal for calorie-conscious cooks.

Spicy Kashmiri Chili Tikka

Double the Kashmiri red chili powder to 2 tbsp for a deeper red color and moderate heat, and add 1 tsp of finely chopped green chilies to the marinade for a fresh, sharp kick. Perfect for heat lovers.

Gluten Free Tikka Skewers

Gluten-Free Tikka Skewers

Ensure all spices are pure (no anti-caking agents with gluten) and use gluten-free certified gram flour. The recipe is naturally gluten-free, but this variation confirms it for those with celiac or sensitivity.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Lean Protein

Chicken breast is a prime source of lean, complete protein, crucial for muscle repair and satiety — each serving provides around 30-35g of high-quality protein.

✓

Rich in Probiotics

The yogurt marinade introduces live probiotics that support gut health, especially when the curd is fresh and thick; these beneficial bacteria survive the brief cooking exposure.

✓

Anti-Inflammatory Spices

Turmeric and ginger-garlic paste both contain potent anti-inflammatory compounds like curcumin and gingerol, which may help reduce joint pain and boost immunity.

✓

Low Glycemic Load

With no added sugar and a low-carb ingredient list (chicken, spices, and minimal yogurt), this dish has a negligible impact on blood sugar, making it suitable for diabetics.

✓

Iron from Spices

Kashmiri red chili and cumin powder provide a modest but meaningful source of dietary iron, which supports oxygen transport in the blood and combats fatigue.

QUESTIONS?

Frequently asked questions

Overcooking is the most common culprit. Chicken breast dries out quickly; grill only until the internal temperature hits 165°F (74°C) and let the skewers rest for 1 minute before serving.