This Easy Chicken Tikka Kebab has been my go-to when I want a dish that feels celebratory but comes together without fuss. I first landed on this combination the winter I hosted a small dinner and wanted something that smelled incredible while I finished the sides. The first mouthful — tender chicken with a bright tang from lemon and yogurt, rounded by warm garam masala and a gentle heat from Kashmiri chili powder — made everyone ask for the recipe. It’s fragrant, moist and has those charred edges that make grilled food so irresistible.

I love this version because it’s flexible: you can throw it under the broiler, roast it in the oven, run it through an air fryer or sear it over a BBQ. The cubes are cut about 1 inch so they cook evenly and stay juicy. Marinating overnight deepens the color and flavor, but even a four-hour layover in the fridge creates a beautiful balance between spice and tenderness. This is the kind of recipe that comfortably sits between weeknight practicality and weekend hospitality.

Ingredients

• Chicken: Use 14 ounces boneless chicken breast cut into 2-3 cm (about 1 inch) cubes. Breasts give a clean, lean texture and take the marinade well; if you prefer more richness, use thigh meat but reduce cooking time slightly.
• Ginger: A thumb-sized piece (about 1 tablespoon grated). Fresh ginger is essential for its bright, peppery lift—avoid powdered ginger here for the best aromatic punch.
• Garlic: Three cloves, mashed into a paste using a pinch of salt. Crushing garlic with a pinch of salt helps break it down into a smooth paste that integrates into the marinade.
• Salt & Spices: 1/2 teaspoon salt plus a pinch for the garlic, 1/4 teaspoon ground cumin, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, and 1/2 teaspoon turmeric. Kashmiri chili provides vivid color and gentle heat; substitute smoked paprika if unavailable.
• Fresh Coriander: About 1/3 cup packed, finely chopped. The cilantro adds freshness and a herbaceous counterpoint to the warm spices.
• Lemon Juice: 1 tablespoon for brightness and mild tenderizing action.
• Cooking Oil: 2 tablespoons (neutral oil like vegetable or light olive oil) to help carry flavors and encourage a crisp exterior.
• Yogurt: 1/4 cup plain yogurt to tenderize and coat the chicken; full-fat gives richer mouthfeel but low-fat works fine.
• To Garnish: Freshly chopped coriander for finish—adds color and aroma right before serving.

Instructions

Prepare the Chicken:Trim any excess fat from the chicken and pat the pieces dry with paper towels. Cut into uniform 2-3 cm (about 1 inch) cubes so they cook evenly. If pieces are too large they can dry out; if too small they will overcook and lose juiciness.Make the Marinade:Peel and mash the garlic into a smooth paste with a pinch of salt to break down the fibres. Grate the ginger finely. In a medium bowl, combine the garlic paste, grated ginger, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/3 cup finely chopped fresh coriander, 1 tablespoon lemon juice, 2 tablespoons cooking oil and 1/4 cup plain yogurt. Whisk until you have a cohesive, slightly thick marinade—the oil and yogurt help carry flavors and ensure the spices coat each piece.Marinate the Chicken:Add the cubed chicken to the bowl and use your hands or a spoon to massage the marinade into each piece. Cover and refrigerate for at least 4 hours and up to 24 hours; longer marination deepens color and flavor because the acid and enzymes soften the muscle fibers. If short on time, aim for at least one hour for some seasoning uptake.Prepare Skewers:If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers in an even layer leaving a small gap between cubes so heat circulates. Match size on each skewer so cooking time is uniform.Cook—Broiler or Grill:For broiler: preheat to highest setting, place skewers on a wire rack set over a sheet pan and broil for 15-18 minutes, turning once at the halfway mark. For BBQ: sear over direct high heat 1-2 minutes per side, then move to indirect heat and close lid until internal temperature reads 165°F. Always check with a probe thermometer; visual cues include golden edges and juices running clear.Alternative Methods:Air fryer: arrange kebabs in a single layer and cook at 400°F for 12-16 minutes, turning once. Oven: roast at 450°F (or 400°F fan-assisted) for 15-20 minutes on a wire rack. Finish with a quick blow-torch sear if you want extra char and smoky flavor.

Storage Tips

Store cooked skewers in an airtight container in the refrigerator for up to 4 days; for longer storage freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 8-12 minutes, or re-grill briefly to restore char. Avoid microwaving if possible as it can make the chicken rubbery—gentle reheating preserves juiciness. If you marinated but did not cook, use within 24 hours for best texture and food safety.

Ingredient Substitutions

If Kashmiri chili powder is unavailable, substitute 1 tablespoon smoked paprika plus 1/2 teaspoon cayenne to preserve color and introduce a mild smoky heat. Swap chicken thighs for a juicier, more forgiving result—reduce cook time by a few minutes. For a dairy-free option, replace yogurt with 1/4 cup plain coconut cream and add 1 tablespoon lemon juice to maintain acid balance; texture will be slightly different but still tender. Fresh cilantro may be swapped for mint for a brighter, cooler finish.

Serving Suggestions

Serve with warm flatbreads, a cooling cucumber-yogurt raita or simple lemon rice. For a light meal, pair with a crisp salad of cucumber, red onion and tomato dressed in lemon and olive oil. For a heartier spread, present alongside roasted potatoes, grilled vegetables and a tangy chutney. Garnish with chopped coriander and lemon wedges for contrast and color.

Cultural Background

The technique of marinating meat in spiced yogurt and grilling comes from South Asian tandoori traditions, where clay ovens (tandoors) impart intense heat and smoky flavor. Tikka—small pieces of meat—are traditionally cooked on skewers and benefit from high heat to seal in juices and create caramelized edges. Over time, home cooks adapted the approach to modern kitchens using ovens, grills and air fryers while maintaining the core blend of yogurt, ginger, garlic and warm spices.

Seasonal Adaptations

In summer, cook directly over hot coals for a smoky outdoor vibe and serve with seasonal salads. In cooler months, broil or use the oven and pair with spiced rice or root vegetable sides to make it cozy. For holiday gatherings, thread larger pieces interspersed with charred vegetables like bell peppers and red onion for a colorful platter that suits festive tables.

Meal Prep Tips

For meal prep, marinate the chicken and thread the skewers a day ahead, storing them covered in the refrigerator. Cook only what you plan to eat fresh and freeze the rest after cooling. Divide into single-serving portions and store in shallow containers for quick reheating. Label containers with date and reheat gently, finishing on a hot pan or grill for a minute to regain crisp edges.

These kebabs are a terrific bridge between everyday cooking and festive presentation—simple enough for a weeknight, showy enough for guests. Try them once and you’ll likely find yourself returning to the spice blend and technique again and again.