Chicken Tikka Kebabs

Amy Massey
by Amy Massey
6 Servings
25 min

These chicken tikka skewers are so easy to prepare and add tons of flavour to your grilled chicken. I like to make big batches at a time and serve as naan kebabs, pictured below, or in homemade curries such as chicken tikka masala.

If you're making the naan kebabs, I highly recommend you trying my recipe for homemade naan breads (using plain dough) which once the dough is ready, can be cooked as soon as the chicken is ready to serve. Equally, if you are looking to enjoy this dish without too much effort, store bought naans could also be used.

A takeaway favourite cooked fresh at home.

Tender pieces of chicken tikka served with fresh salad on top of a homemade naan bread.

Spice it up with some chilli sauce and pickled jalapeños!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Recommended extras for naan kebabs
  • 4 large naan breads (store bought or see my recipe for homemade)
  • Pickled red cabbage
  • Shredded white cabbage
  • Shredded lettuce
  • Sliced tomatoes
  • Pickled jalapeños
  • Hot chilli sauce
  • Freshly squeezed lemon juice
For the Chicken Tikka
  • 1kg chicken breasts, cut into bite sized chunks.
  • Juice of 2 lemons
  • 3 tbsps store-bought garlic & ginger paste
  • 1 tsp salt
  • A few drops of red food colouring
  • 250g Greek yoghurt
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • 1/2 tsp ground mace
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1 tsp smooth mango chutney
  • 2 green chillies, finely chopped
  • Small handful fresh coriander, roughly chopped
For the Chicken Tikka
Mix the chicken with the lemon juice, salt and red food colouring.
Leave to marinade for at least 2 hours or up to overnight.
Thread onto skewers, leaving a small space between each piece of chicken to allow even cooking.
Heat a griddle pan or barbecue until hot.
Place the chicken skewers onto the grill and cook for about 12-15 minutes, turning occasionally to ensure even cooking.
If serving as a naan kebab, warm your naans slightly and top with salad of your choice, followed by the chicken tikka and chilli sauce if desired.
  • Metal skewers are ideal for this dish, but if using wooden skewers, be sure to soak in water beforehand for 30 minutes.
  • I like to toss the shredded white cabbage in olive oil, salt and lemon juice.
  • These chicken tikka skewers also work great in curries such as chicken tikka masala. Just cook as above and stir through into a pre-cooked curry sauce.
  • If you don't have ginger and garlic paste, substitute with the same amount of fresh minced garlic and ginger.
Amy Massey
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