Name: Homemade Dinner Recipes Chicken Tikka Kebabs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 600g boneless chicken thighs, cut into chunks; 150g plain yogurt; 2 tbsp lemon juice; 3 cloves garlic, minced; 1 tbsp ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 1/2 tsp ground turmeric; 2 tsp chili powder; 2 tsp garam masala; 1 tbsp paprika; Salt to taste; 2 tbsp vegetable oil; Fresh coriander leaves for garnish; Lemon wedges to serve

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There’s something special about chicken kebabs sizzling on the grill. I can still remember the first time I made them at home. The scent of the tandoori spices filled my kitchen, and my neighbors probably wondered why their dinner didn’t smell half as good. This chicken kebab recipe Indian style has that perfect balance—tangy yogurt, earthy spices, and just enough heat to keep you reaching for another bite. I’ll be honest, skewering the chicken isn’t my favorite part, but once those kebabs hit the grill, I forget all about the mess. The char, the smoky edges, and the juicy center—it’s like a little gift with every turn of the skewer. These kebabs bring together what I love most about tandoori recipes: deep flavor and a hands-on cooking experience that makes dinner feel like a celebration. So if you’re looking for easy chicken kebab recipe ideas that work for both weeknights and Indian dinner recipes with friends, this one checks every box. It’s bold, it’s simple, and it’s the kind of homemade dinner recipe I keep coming back to. Try it once, and you’ll probably be grilling these kebabs more often than you planned.

1) Key Takeaways
2) Easy Chicken Tikka Kebabs Recipe
3) Ingredients for Chicken Tikka Kebabs
4) How to Make Chicken Tikka Kebabs
5) Tips for Making Chicken Tikka Kebabs
6) Making Chicken Tikka Kebabs Ahead of Time
7) Storing Leftover Chicken Tikka Kebabs
8) Try these Main Course recipes next!
9) Chicken Tikka Kebabs
10) Nutrition

1) Key Takeaways

When I think about homemade dinner recipes that feel both comforting and exciting, chicken tikka kebabs always rise to the top of my list. They carry smoky flavors, bold spices, and a juicy bite that keeps everyone coming back for seconds.

The marinade does all the heavy lifting here. Yogurt tenderizes the chicken while spices like cumin and garam masala create depth. With very little prep, you get maximum reward. It feels like cheating, but in the best way possible.

These kebabs work beautifully for weeknight meals and shine even brighter when shared with friends. Grilled or baked, they remind me of why simple food often feels the most special. Keep some lemon wedges nearby, because that extra squeeze brings it all together.

2) Easy Chicken Tikka Kebabs Recipe

When I want flavor without fuss, this easy chicken kebab recipe saves the day. The ingredients mix quickly, and once the chicken marinates, the rest is practically hands-off cooking.

For me, skewering is less about perfection and more about fun. Each skewer becomes a little mix of golden edges and smoky centers. The smell alone could convince anyone to linger around the grill, waiting for the first batch to hit the plate.

Homemade dinner recipes like this prove that you don’t need complicated steps for impressive results. A few pantry spices and some yogurt, and suddenly you’ve got food that feels like a feast. Pair it with rice, naan, or even a crisp salad, and dinner feels complete.

3) Ingredients for Chicken Tikka Kebabs

Chicken Thighs: I use thighs because they stay juicy under high heat. Chunks cook evenly and carry the spices well.

Yogurt: Thick, plain yogurt coats the chicken and makes every bite tender. It clings to the spices, creating layers of flavor that sink deep into the meat.

Garlic and Ginger: Fresh garlic and ginger wake up the marinade. They bring a punch that keeps the dish from tasting flat.

Spices: Cumin, coriander, turmeric, chili powder, garam masala, and paprika. These build the tandoori flavor people love in kebab recipe traditions.

Lemon Juice: A little citrus brightens the mix and balances the richness of the yogurt and spices.

Oil and Salt: They lock in moisture and sharpen flavor. Even simple touches like these matter more than we realize.

Fresh Coriander and Lemon Wedges: I finish with fresh herbs and citrus. They make the kebabs pop with freshness and color on the plate.

4) How to Make Chicken Tikka Kebabs

Step 1. Mix yogurt, garlic, ginger, lemon juice, and spices in a bowl until smooth. Taste the marinade—it should already feel alive with flavor.

Step 2. Coat chicken pieces in the marinade. I like to tuck the bowl into the fridge overnight, but even a few hours bring out bold flavors.

Step 3. Heat your grill or oven. Medium-high heat gives the chicken time to cook through while charring the edges.

Step 4. Thread chicken onto skewers. Don’t worry about symmetry. Slight unevenness means more crispy edges in every bite.

Step 5. Cook for 12 to 15 minutes, turning as you go. You’ll smell when they’re ready: smoky, spicy, and impossible to resist.

Step 6. Serve hot with fresh coriander and lemon wedges. This last touch makes the dish sing at the table.

5) Tips for Making Chicken Tikka Kebabs

Patience with the marinade pays off. If time allows, let the chicken sit overnight. The yogurt and spices work like magic when they get more hours to mingle.

If you use wooden skewers, soak them first. Nothing ruins momentum like charred sticks breaking mid-cook. Trust me, I’ve learned that the messy way.

Try a grill pan if you don’t have outdoor space. The stovetop still gives you lovely char marks and fills your kitchen with that unmistakable tandoori aroma.

6) Making Chicken Tikka Kebabs Ahead of Time

I love preparing the marinade early in the day, tossing the chicken in, and forgetting about it until dinner. It feels like future-me left present-me a small gift in the fridge.

The kebabs can be skewered ahead of time too. Store them covered in the fridge until you’re ready to cook. It saves stress if you’re hosting friends and need everything lined up.

Homemade dinner recipes often taste better the next day, and these kebabs are no exception. The spices deepen, making the leftovers just as good, if not better.

7) Storing Leftover Chicken Tikka Kebabs

Leftovers keep well in an airtight container in the fridge for up to three days. Warm them gently to keep the chicken from drying out.

I sometimes shred the extra chicken and mix it into wraps or toss it over a salad. It’s an easy way to stretch one batch into a couple of meals.

If you freeze them, wrap tightly. Reheat in the oven so the edges crisp again. It’s never quite the same as fresh, but it still hits the spot on a busy night.

8) Try these Main Course recipes next!

9) Chicken Tikka Kebabs