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Greatest plates · Main
Chicken Tikka Kebab
Chicken thigh marinated in spiced yoghurt, threaded onto skewers with red onion and cooked until the edges char. Allow 1–4 hours to marinate. The grill, the oven and the air fryer all handle it well.
Serves 6Prep 20 minCook 25 minChicken
Containsdairy
Inspired by a recipe from Skinnytaste ↗
Protein 42%Carbs 8%Fat 50%
About 290 kcal a serve — 30 g protein, 6 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Make the marinade
WhiskAdd the yogurt, tomato paste, olive oil, garlic, and ginger to a large mixing bowl and whisk until evenly combined.
In the bowlWhisk →
Add the spices
Mix allAdd the turmeric, garam masala, coriander, cumin, cayenne, and salt to the bowl and whisk to incorporate into a smooth marinade.
In the bowlMix all →
Marinate the chicken
MarinateAdd the chicken pieces to the bowl and stir to coat evenly in the marinade. Cover with plastic wrap and refrigerate for 1 to 4 hours.
In the bowlCoat →
1–4 hr
Thread the skewers
SkewerRemove the chicken from the fridge. Thread the chicken and red onion onto metal skewers, alternating with a piece of onion between each chicken cube.
On the traySkewer →
Grill the kebabs
74°CPreheat an outdoor grill or indoor grill pan to medium heat and lightly oil the grates. Grill the kabobs until the chicken easily releases with solid grill marks, about 3–4 minutes, then rotate and continue cooking until evenly charred and the internal temperature reaches 74°C, about 22 to 25 minutes total.
Garnish and serve
ServeGarnish the kabobs with chopped coriander and serve with lime wedges and extra yogurt.
On the plateGarnish →
Cook's noteThe yoghurt is doing the tenderising, so give it the full hour at least. Soak wooden skewers first so they do not scorch.
Estimated per serve
290 kcal · 30 g protein · 6 g carbs · 16 g fatestimates, within ~10%
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