Chicken Tikka Kebabs (version 2) Recipe - Serves 4

Chicken Tikka Kebabs (version 2) Recipe

353 calories each serving


680g (1 lb 8 oz) boneless and skinless chicken breast, chopped into 19mm (3/4 inch) cubes
3 tablespoons (45ml) lemon juice
1 teaspoon (5ml) salt
170ml (6 fl oz) unsweetened natural yogurt
4 tablespoons (60ml) olive oil
1/2 teaspoon (2.5ml) ground paprika
1/2 teaspoon (2.5ml) chilli powder
2 tablespoons (30ml) tomato paste/puree
1cm (1/2 inch) cube fresh ginger root, peeled and coarsely chopped
3 cloves of garlic, peeled and halved
2 teaspoons (10ml) ground coriander
1/2 teaspoon (2.5ml) garam masala
1/4 teaspoon (1ml) ground black pepper


Put the chicken cubes into a large bowl, add the lemon juice and salt, mix well and set aside for 1 hour
Put the yogurt, olive oil, paprika, chilli powder, tomato paste/puree, fresh ginger, garlic, ground coriander, garam masala and black pepper into a food processor and blend into a smooth paste
Add this paste to the bowl with the chicken cubes, mix well, cover with kitchen film and put into the fridge to marinate overnight
If using wooden kebab skewers (sticks), fill a large dish with cold water and soak the skewers overnight (put something relatively heavy, like a knife, across the skewers so that they stay under the water)
Put the chicken cubes onto the skewers
Preheat the grill (broiler) to 200C (400F)
Put the uncooked kebabs into a large oven tray and cook under the grill (broiler) for 12 minutes, turning the kebabs every 2 minutes (brush the kebabs with the marinade when turning, until the marinade runs out)
Make sure that the chicken is cooked (cook for longer if necessary) and then serve hot

Recipe submitted on 7 October 2017

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