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Chicken tikka kebabs


Serves: 4
timePrep time: 25 mins
timeTotal time:
Chicken tikka kebabs
/ Photograph by Ria Osborne

Chicken tikka kebabs


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
177Kcal
Fat
2gr
Saturates
1gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
37gr
Salt
1.2gr

The Hairy Bikers

The Hairy Bikers

Si King and Dave Myers, aka The Hairy Bikers, are self-taught cooks who made their way into the nation's hearts with their big, bold cuisine, a host of best-selling cookbooks and several TV shows 

See more of The Hairy Bikers’s recipes
The Hairy Bikers

The Hairy Bikers

Si King and Dave Myers, aka The Hairy Bikers, are self-taught cooks who made their way into the nation's hearts with their big, bold cuisine, a host of best-selling cookbooks and several TV shows 

See more of The Hairy Bikers’s recipes

Ingredients

  • 4 boneless, skinless chicken breasts (or thighs)
For the tikka marinade:
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 whole cloves
  • ½ tsp black peppercorns
  • ½ tsp ground fenugreek
  • 1½ tsp ground turmeric
  • 2 tsp ground paprika
  • ½ tsp hot chilli powder
  • ¼ tsp ground cinnamon
  • 1 tsp sea salt
  • 2 garlic cloves, crushed
  • 20g piece root ginger, peeled and finely grated
  • 5 tbsp natural yogurt
To serve:
  • sliced red onion and tomato, coriander leaves, cucumber raita, lime wedges

Step by step

Get ahead
Marinate the chicken a day ahead, cover and chill.
  1. Put the cumin and coriander seeds, cloves and peppercorns in a dry frying pan over a medium heat. Cook, stirring for 1-2 minutes, until toasted. Tip into a spice grinder or use a pestle and mortar.
  2. Add the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt to the spices and grind them into a fine powder. Tip into a mixing bowl; stir in the garlic, ginger and yogurt. Mix and set aside. Cut each chicken breast into 7 or 8 bite-sized pieces. Stir them into the spiced yogurt; cover and leave in the fridge to marinate for at least 4 hours. 
  3. Preheat the barbecue. Take the chicken pieces out of the fridge and thread them on to 8 long metal skewers. You should be able to fit about 5 chunks of chicken on each skewer. Cook the chicken for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
    Tip
    This is a great prep-ahead dish and is delicious cold too – perfect for a picnic. 
  4. Use a fork to slide the chicken tikka chunks off the skewers and serve with sliced red onion, tomato and coriander, cucumber raita and lime wedges to squeeze over.

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