Chicken Tikka Skewers

Don't Make These Mistakes

Choose thighs rather than breast.

Marinate for at least 30 minutes.

If your grill runs hot, check at 9 minutes.

Soak wooden skewers first.

How to Make Chicken Tikka Skewers

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1. Mix the yoghurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, salt and oil. Stir in the chicken and leave for at least 30 minutes.

   Mark done

2. Thread the chicken and onion wedges onto skewers.

   Mark done

3. Heat the grill to high and cook the skewers for 12 minutes, turning every 3 minutes, until charred and cooked through.

   Mark done Start 12 min timer

4. Rest for 3 minutes and serve.

   Mark done Start 3 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for 3 days. Reheat in a hot pan or eat cold in wraps.

Changing the Recipe

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Mint raita
• Flatbread
• Sliced onion salad
• Basmati rice

Common Questions About Chicken Tikka Skewers

Chicken Tikka Skewers Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.