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Easy Chicken Tikka Kebab Skewers

Easy chicken tikka kebab skewers are an essential part of any Indian “smorgasbord” and can be cooked in the oven, air fryer, grill, or BBQ.

Chicken tikka kebab with onion and green pepper served with kachumber salad & raita

Indian Chicken Kabobs

If your gonna be cooking Indian food at home and want to rock the British Curry house vibe you need your own chicken tikka recipe.

It is an essential part of dishes like chicken tikka masala as well as butter chicken.

But it’s also a superb stand alone dish as these chicken tikka kebabs show.

Chicken tikka is a dry dish and it is essentially Tandoori chicken without the bones.

My simple tikka marinade features all of the classic Indian flavours, from fenugreek to cumin.

I also add a little amchur for a tart edge, this replaces lemon or lime. Amchur is made from dried green mango and I love the complex flavour it adds to recipes.

If you are still on the fence about making these, I have instructions for BBQ, Oven, Grill and Air Fryer. Now after all the sacrifice (it wasn’t really a sacrifice), surely you’ve gotta try these once?

And don’t get hung on chicken, I also have a lamb tikka, a vegetarian paneer tikka and a salmon tikka. Lamb tikka masala really does rival chicken tikka masala for flavour.

If this is your thing, you must check out my chicken shashlik recipe, which is an Indo-Chinese kebab!

I also have a stunning Amritsari fish fry which are nuggets of cod fried in a well-spiced batter. A dish guaranteed to delight the lovers of tikka.

Close up steaming hot Chicken tikka kebabs with onion and green pepper

Frequently Asked Questions

Can I use chicken thighs?

Yes, of course. In some ways, the deeper flavour of chicken thighs works better.

But from a practical point of view getting evenly sized pieces of chicken can lead to more waste or kebabs that are not evenly cooked.

What’s the best way to cook them?

If I had to choose I would say on the BBQ, but this is an all year round dish.

So if it is cold, wet, raining, windy or I just can’t be bothered to make fire, then I would choose sliding them under the grill.

The air fryer comes third because it is a pain to clean and finally the oven.

But they are all gloriously tasty!

Why is it not red?

Many cultures around the world use food colourings to give dishes a tone that fits with cultural norms.

I do not use food colouring, if something does not add to the flavour of a dish it does not go in.

If you want red chicken tikka add some red food colouring. Beetroot powder is a decent natural option.

A final hint!

If you are not getting little caramalised crispy bits on the edges, give your kebabs a quick blast with a blow torch.

Yes, you heard me, you’ll not believe how much those wee black bits add!

Overhead chicken tikka kebabs served with chapati, kachumber salad & raita

Serving Suggestions

So what do I like to serve with my chicken tikka kebab?

Well as you can see from the pictures I start with flatbread and as chicken tikka is a dry dish, I prefer chapatis.

Then I add a salad, which means kachumber salad to me, and for a sauce, I make my mint and cucumber raita, but omit the cucumber.

You can also use this chicken tikka as a base for a corking biryani!

If you want to run with a vegetable side then this Keralan cabbage thoran would be perfect as would masala chips or even my mung bean salad!

Steaming hot chicken tikka kebab with onion and green pepper served with kachumber salad

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Grill (broiler), oven, air fryer or BBQ. I have cooking instructions for each of these options.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Skewers, I personally prefer bamboo skewers with a square profile.
  • Bag, bowl or box to marinate the chicken.
  • A quick read meat thermometer, optional but recommended.
Steaming hot chicken tikka kebab with onion and green pepper
Yield: 2 Servings

Chicken Tikka Kebab Recipe

Prep Time: 4 hours 10 minutes
Cook Time: 15 minutes
Total Time: 4 hours 25 minutes

A good chicken tikka kebab should be part of the repertoire of anyone wanting to cook curry house style Indian food at home, and they are super simple to make and taste delicious.


  • 400g (14 oz) Chicken Breast
  • 125g (1 Cup) Natural Yoghurt
  • 6 Garlic Cloves
  • 1 Tbsp Grated Ginger
  • 1 Tbsp Kashmiri Chili Powder
  • 1 Tsp Ground Turmeric
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • ½ Tsp Amchur
  • ½ Tsp Ground Fenugreek
  • ½ Tsp Coarse Sea Salt
  • 1 Small (100g) Onion
  • 1 Small (150g) Green Pepper


  1. Cut the chicken into 2-3cm (~1") cubes.
  2. Mash the garlic and ginger to form a paste.
  3. Mix the garlic and ginger with all of the other ingredients with the exception of the onion, pepper and chicken.
  4. Once the mix is thoroughly combined add the chicken and mix well.
  5. Place in a bag or Tupperware tub and then allow to marinate for at least 4 hours and up to 24 hours.
  6. If you are using bamboo skewers soak them for half an hour before you are ready to cook.
  7. Cut the onion and pepper into a rough 2-3cm (~1") dice.
  8. Thread the chicken, peppers and onion onto the skewers alternating as you go.

Cooking Under the Grill (Broiler)!

  1. Preheat the grill to its hottest setting.
  2. Place the kebabs under the grill and cook for 15-20 minutes flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.

Cooking in an Air Fryer!

  1. Spray the basket of the air fryer with oil spray.
  2. Place the kebabs in the air fryer in a single layer and cook at 200°C or 400°F for 12-16 minutes, flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.

Cooking in the Oven!

  1. Preheat the oven to 220°C or 450°F or if you have a fan-assisted oven 200°C or 400°F.
  2. Place the kebabs on a wire rack and then onto a baking tray, cook in the oven for 15-20 minutes. Ensure that the internal temperature reaches 73°C or 165°F before serving.

Cooking on a BBQ!

  1. Get your BBQ nice and hot with a direct heat area and an indirect heat area.
  2. Oil the BBQ grid.
  3. Sear the kebabs over the direct heat for 1-2 minutes per side to get a nice colour.
  4. Move to the indirect heat, close the lid and cook until the internal temperature reaches 73°C or 165°F, this should take between 8 and 15 minutes depending on temperature.


IMPORTANT! Ensure that the chicken reaches 73°C or 165°F before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 444Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 174mgSodium: 895mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 68g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Wednesday 14th of February 2024

These were just beautiful, we lived in the Middle East for years, but these are better then any I have tasted, never had a success of cooking them before.

We had them wit French fries and a mixed salad with black olives and feta cheese, and lime juice with a little of your famous black vinegar, (sorry can not remember the real name) poured over the salad totally delicious.

Another new meal on our list.

Next one is your Chinese curry for Friday lunch.


Brian Jones

Sunday 17th of March 2024

Glad that you enjoyed them Susan :)

Jessica {Swanky Recipes}

Tuesday 23rd of February 2016

You totally have me drooling over here. I'm always looking for new chicken recipe to make to mix things up. This recipe sounds incredible! Pinned for later.

Brian Jones

Wednesday 24th of February 2016

Thanks Jessica :)

jacqueline | i sugar coat it!

Sunday 21st of February 2016

I love chicken tikka! This would be perfect when barbecue season rolls around.

Brian Jones

Monday 22nd of February 2016

Me too, I can't wait to give this a run around the block, Whitney always writes great recipes!


Sunday 21st of February 2016

Um... Yum! This sounds fantastic! I love Kebabs, they are so fun to eat!

Brian Jones

Monday 22nd of February 2016

They really are :D

Rebekah | Kitchen Gidget

Sunday 21st of February 2016

What a fun and fresh take on Chicken Tikka! Sounds perfect for grilling season!

Brian Jones

Monday 22nd of February 2016

Definitely, a really tasty treat!

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