Chicken Tikka Skewers

Yield: 4 to 6 servings

Chicken Tikka Skewers

Yield: 4 to 6 servings

Get summer grilling with our take on the popular Indian-spiced chickenso juicy and flavorful!

Nutritional information per serving (based on 6 servings):Calories 208 (36% from fat)
carb. 7g
pro. 25g
fat 8g
sat. fat 3g
chol. 110mg
sod. 520mg calc. 71mg
fiber 0g



  • 11½-inch (about ½ ounce) piece of ginger, peeled and cut into ½-inch coins
  • 3 garlic cloves, smashed and peeled
  • 1 serrano or jalapeño, seeded (optional) and cut into 1-inch pieces
  • 1 cup plain Greek-style yogurt
  • 1 ½ teaspoons kosher salt, plus more for skewers
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch cayenne pepper
  • 1 teaspoon granulated sugar

Chicken Skewers:

  • 1½ pounds skinless, boneless chicken thighs, patted dry, excess fat trimmed and sliced in half, lengthwise
  • 6 to 8 12-inch skewers (soaked in water for 30 minutes, if wooden)
  • Neutral oil, such as canola or grapeseed, for grilling
  • Cilantro leaves and lemon wedges, for serving


  1. Make the marinade. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the ginger, garlic and serrano through the feed tube to finely chop. Scrape down the sides of the bowl. Add the yogurt along with the remaining marinade ingredients and process on Low to fully blend, about 20 seconds.
  2. Pour marinade into a large, resealable plastic bag. Add chicken pieces and tightly seal. Use your hands to massage the marinade into chicken. Refrigerate to marinate at least 30 minutes or up to 4 hours.
  3. When ready to cook, thread chicken onto skewers, accordion style; let any excess marinade drip off. Sprinkle lightly with salt. Preheat a grill to medium heat and oil grates. Grill, turning occasionally until evenly browned and charred in spots, about 10 to 12 minutes.
  4. Transfer skewers to a platter and top with cilantro. Serve with lemon wedges.