Easy Chicken Kebabs

Today we are making the most delicious and succulent Chicken Tikka Kebabs, which are so easy to put together! These Chicken Tikka Kebabs are a great prep-ahead recipe if you are looking to whip up an amazing dinner on a busy weeknight.

Ingredients

• 1½ lbs Boneless Skinless Chicken Thighs

• ¾ cup Greek Yogurt

• 3 Tbsp Olive Oil

• 2 tbsp Lemon Juice, freshly squeezed

• 2 tbsp Tomato Ketchup

• 1 tbsp Garlic Paste

• 1½ tsp Salt

• 1 tsp Black Pepper

• 1½ tbsp Kashmiri Chili Powder

• 1 tsp Cumin Powder

• ⅛ tsp Tumeric Powder

• 1 tsp Graham Masala

• ½ tsp Kasturi Methi, crushed

• 1 tbsp Butter, melted

Method

1. Add the Greek yogurt, olive oil, freshly squeezed lemon juice, tomato ketchup, garlic paste, salt, black pepper, Kashmiri chili powder, cumin powder, turmeric powder, graham masala, and kasturi methi to a large bowl. Give it a good whisk until well blended, and then keep it aside.

2. Clean, wash, and pat dry the chicken thighs before cutting them into halves.  Mix the cut chicken thighs into the marinade two to three pieces at a time, ensuring the marinade goes into every nook and cranny.  Once you have added all the pieces to the marinade, cover the bowl with plastic wrap and then place it in the refrigerator to marinate for 3-4 hours or overnight for best results.

3. Preheat the oven to 425F or 220C.

4. Now, hold two skewers in your hand and start skewing the pieces onto the skewers.  I like to keep them flat to ensure even cooking.  You will be able to put 7-8 pieces on each skewer depending on the length of the skewer you are using.  The skewers I have used are 12” long. Once you are done with one, place it on a baking sheet lined with aluminum foil for easy clean-up. When placing it on the baking sheet make sure to let the tip and the end of the skewer hang over the edge of the sheet.  This will help the kebabs cook evenly and will also come in handy when you need to rotate the skewers in between the cooking times.

5. Once you have finished skewing on all the marinated chicken, pour on some of the melted butter on the side facing up and then place them in the preheated oven and allow them to cook for about 20 minutes before turning them around and pouring the remaining melted butter.  Now allow them to cook till the internal temperature of the chicken reaches 165F/74C.  This should take another 20-25 minutes.

6. Take the cooked kabobs out of the oven and allow them to rest. 

7. I like to serve them on warm naans with a side of onion salad, and freshly cut lemon wedges, garnished with finely chopped fresh cilantro.