Tandoori Chicken Tikka Skewers (Print version)

Tender spiced chicken pieces marinated in yogurt, grilled for smoky char and vibrant flavor.

# What you need:

→ Chicken

01 - 1.3 lb boneless skinless chicken thighs or breasts, cut into 1¼ inch cubes

→ Marinade

02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1½ tbsp ginger-garlic paste
05 - 1 tbsp tandoori masala or garam masala
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground turmeric
09 - ½ tsp chili powder, adjusted to taste
10 - ½ tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1½ tsp kosher salt
13 - Freshly ground black pepper, to taste

→ Skewers and Garnish

14 - 1 tbsp melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh cilantro leaves, chopped, for garnish
17 - Optional: sliced onions and bell peppers, for skewering

# Directions:

01 - In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add the chicken cubes to the marinade and toss to coat every piece evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
04 - Remove the chicken from the refrigerator. Thread the marinated pieces onto skewers, leaving a small gap between each cube. Alternate with onion and bell pepper slices if desired.
05 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the skewers on the hot grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes. Baste generously with melted butter or ghee during each turn. The chicken is done when it is cooked through and lightly charred at the edges.
07 - Remove the skewers from the grill and transfer to a serving platter. Sprinkle with freshly chopped cilantro and serve immediately with lemon wedges alongside.

# Expert advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with complex aromatic spices
  • These skewers come together quickly after marinating and theyre always the first thing to disappear at summer cookouts
02 -
  • Dont skip the marinating time even if youre in a hurry because the yogurt needs those hours to work its tenderizing magic
  • Keep a close eye on the grill during the last few minutes because the high spice content can make the chicken go from perfectly charred to burnt quickly
03 -
  • Pat the chicken dry before marinating so the yogurt mixture really clings to the meat
  • Let the skewers rest for a few minutes after grilling so the juices redistribute

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