Forget ordering a takeaway, make these instead! Mild chunks of tikka seasoned chicken threaded on a stick make a great addition to any party food table, or served up with a simple salad and some dips for a light lunch. If you want to liven up chicken breasts, try these Chicken Tikka Kebabs this week. Easy to make and under 350 calories a portion.
If you are trying to cut back on takeaways and save yourself some money and calories, then these Chicken Tikka Kebabs are perfect for that.
Also, who doesn't love food served on a stick? These are a great light lunch, or good for serving up to a crowd with some salads.
We have taken the nation's favourite curry (I think that is an official statistic) and put it on a stick. Genius! Even if I do say so myself.
I had these at a wedding a few years ago and I have been meaning to make them ever since. You know how chicken can sometimes be a little dry? Well, the yogurt that the chicken is cooked in sorts that out.
Jump to:
Why should you try it?
- A healthier alternative to a takeaway curry
- Only 223 calories per portion
- Easy to make with very few ingredients
- Low in fat
- Great for feeding a crowd
- Can be prepared in advance and they freeze well
Step by step
One: Put the chunks of chicken breast in to a large bowl.
Two: In a separate bowl, mix together all the tikka seasoning ingredients.
Three: Add the yogurt, tikka seasoning and lemon juice to the chicken.
Four: Mix in the chicken kebab marinade well, cover with film and put in the fridge for at least 30 minutes.
Five: Soak 8 wooden or bamboo skewers in cold water for 30 minutes.
Six: When the chicken has marinated, remove from the fridge. Preheat your oven to 200°C/400°F/Gas 6. Thread the chicken on to the skewers along with some chunks of red onion and yellow pepper.
Seven: Place the kebabs on to a rack and put in the oven for 20 minutes, turning halfway through.
Eight: Transfer to under the grill (broiler) at a medium heat for 10 minutes, turning after 5 minutes.
Nine: Serve with a salad, raita and some mango chutney (all optional).
Tikka spice blend
Of course, there are plenty of ready made tikka spice blends available in supermarkets, but it is really easy to make yourself. Tikka originated in the Indian Subcontinent and the blend varies with each family and each region. For this chicken kebab recipe we used Garam Masala, Paprika, Garlic, Onion, Cumin, Chili and Turmeric.
What to serve these with
These skewers are really simple, and go with so many different things. We served ours with some homemade Cucumber Riata, mango chutney and then a couple of our super easy 3 Ingredient Homemade Flatbreads.
Are the suitable for kids?
These chicken kebabs are pretty mild, so they would be kid friendly too - obviously just take the chicken pieces off the skewers first!
It's a nice way to introduce kids to some new herbs and spices and what kid doesn't love dips? I know our toddler does and she really enjoyed these.
Can they be cooked on a BBQ?
If you are looking for something a little bit different to put on the BBQ this summer (or Spring if we are lucky enough to get some BBQ weather this Spring), then you can pre-cook these and then finish them off on the BBQ.
They are an easy way to feed a crowd if you have a lot of guests at your BBQ and you can just put out a big salad and a couple of big bowls of dips for people to dig in to.
Can they be made in Advance?
Want to save yourself some time at dinner time? You can make these ahead of time, along with the dips, and just keep them in the fridge until you are ready to cook them.
In fact, I would recommend you do that as it gives the chicken some time to marinade. We suggest at least 30 minutes to marinade, but 4 hours would be ideal. Make a big batch of them and have them cold in a salad for work the next day.
FAQs
These will keep in the fridge for up to 3 days, so they are great for meal prep and then you can use the chunks of chicken in wraps or salads for lunch the next few days.
Alternatively, you can freeze them. Just put them in a suitable container once fully cooled and then use within 3 months.
If they have been frozen, make sure they are fully defrosted first. Then you can put them in the oven at 200°C for 5-6 minutes until heated through or you could microwave them for 3-4 minutes.
Extra tips
- You can make these ahead of time and it actually intensifies the flavour leaving them in the fridge for a few hours.
- These are fairly mild, so if you prefer things spicier then add some more chilli powder to the seasoning.
- Some cubes on paneer go really well on these skewers.
- Chicken Tikka can be cooked in an Air Fryer if you have one - take a look at our Air Fryer Chicken Tikka recipe.
- If you don't want to make the spice blend yourself, you could just use 4 tablespoon of tikka seasoning instead.
- The chicken should be marinated for at least 30 minutes, but 4 hours would be ideal.
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DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Chicken Tikka Skewers
Ingredients
Skewers:
- 600 g Chicken breasts cut in to chunks
- 1 Red onion cut in to chunks
- 1 Yellow pepper cut in to chunks
- 0.5 Lemon (juice only)
- 4 tablespoon 0% Greek Yogurt
Tikka spice blend:
- 1 pinch Sea salt and black pepper
- 2 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 teaspoon Garam masala
- 1 teaspoon Garlic powder
- 1 teaspoon Turmeric
- 1 teaspoon Onion powder
- 1 teaspoon Mild chilli powder
To serve:
- Mango chutney
- Raita
Instructions
- Put the chunks of chicken breast in to a large bowl.
- In a separate bowl, mix together all the tikka seasoning ingredients.
- Add the yogurt, tikka seasoning and lemon juice to the chicken.
- Mix well, cover and put in the fridge for at least 30 minutes.
- Soak 8 wooden or bamboo skewers in cold water for 30 minutes.
- When the chicken has marinated, remove from the fridge. Preheat your oven to 200°C/400°F/Gas6. Thread the chicken on to the skewers along with some chunks of red onion and yellow pepper.
- Place the kebabs on to a rack and put in the oven for 20 minutes, turning halfway through.
- Transfer to under the grill (broiler) at a medium heat for 10 minutes, turning after 5 minutes.
- Serve with a salad, raita and some mango chutney (all optional).
Notes
- You can make these ahead of time and it actually intensifies the flavour leaving them in the fridge for a few hours.
- These are fairly mild, so if you prefer things spicier then add some more chilli powder to the seasoning.
- Some cubes on paneer go really well on these skewers.
- Chicken Tikka can be cooked in an Air Fryer if you have one - take a look at our Air Fryer Chicken Tikka recipe.
- If you don't want to make the spice blend yourself, you could just use 4 tablespoon of tikka seasoning instead.
- The chicken should be marinated for at least 30 minutes, but 4 hours would be ideal.
Grace
Made these last week with goats yogurt instead of Greek as my husband can't have dairy - absolutely delicious and even the kids loved them!
chirurgie esthetique Tunisie
Bonjour je fais de régime je veux savoir c'est healthy ou nn?
nathalie
so tasty !!
chirurgie esthetique Tunisie tout compris
délicieux
Medespoir
This looks very good, bravo !
claraborner
merci pour ces délicieuses brochettes appétissantes
Chirurgie esthetique Tunisie
Merci pour la recette, ça a l'air très bon :)
chirurgie esthetique Tunisie
greet, delicious
Nadia
Sounds so yummy! And YES, I love food served on a stick :D
Cally Byrne
I made this tonight and it was so delicious. I actually marinaded the chicken overnight and it was really flavoursome. I didn't have garlic powder though so I did it without. I made a yoghurt dip to go with it, I used 200ml Greek fat free yoghurt and I added fresh mint and chives, finely chopped and half a clove of garlic finely grated, with 4tbsp of lemon juice with a pinch of sea salt and fresh ground black pepper. I'll definitely be making these again. Also I didn't have yoghurt yesterday when I did the marinade, so I used 5 tbsp of milk instead and it was really succulent. Yum!
Dannii
So glad you enjoyed it. The dip sounds delicious too!
Daniel
It was so good!! Would this work for lamb as well?
Dannii
Yes, it would work with lamb. Just use a meat thermometer to check the cooked temperature.