If you’re craving big, bold flavor without heavy sauces or long prep, these Chicken Tikka Kebabs are exactly what you need. They’re smoky, juicy, and deeply spiced—everything you love about classic tikka, made approachable for home cooking.
Tender chicken thighs are marinated in Greek yogurt, tomato paste, and warming spices, then roasted until perfectly charred and juicy. The result is a high-protein dinner that feels exciting, satisfying, and incredibly nourishing.
Whether you serve them with a fresh salad, flatbread, or as part of a meal-prep lineup, these kebabs deliver restaurant-level flavor with clean, simple ingredients.
Servings: 6–8 kebabs (depending on size)
Total Time: 1 hour 45 minutes (includes marinating)
Difficulty: Easy–Medium
Calories per Serving: 230 kcal
Macros (per serving):
Protein: 31.5g | Carbs: 4g | Fat: 9g | Fiber: 0.5g
Look at the Recipe
- Juicy, yogurt-marinated chicken with bold spices
- High-protein and naturally low in carbs
- Perfect for grilling, roasting, or meal prep
Ingredients Needed
- ⅓ cup whole-milk Greek yogurt, plus more for garnish
- 2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh grated ginger or ginger paste
- 1 teaspoon minced garlic
- ½ teaspoon ground turmeric
- 2 teaspoons garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1½ teaspoons kosher salt
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- Lime or lemon wedges, for serving
- Fresh cilantro, chopped (for garnish)
How to Make Our Chicken Tikka Kebabs
-
Make the marinade.
In a large bowl, mix together Greek yogurt, tomato paste, olive oil, ginger, garlic, turmeric, garam masala, coriander, cumin, cayenne, and salt until smooth. -
Marinate the chicken.
Add chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor). -
Prep for cooking.
Preheat oven to 425°F (220°C) or heat a grill to medium-high. Thread marinated chicken and red onion onto skewers. -
Cook the kebabs.
Arrange skewers on a lined baking sheet or grill grates. Cook for 20–25 minutes, turning once, until chicken is cooked through and lightly charred. -
Finish and serve.
Remove from heat and rest for a few minutes. Garnish with cilantro and serve with lime or lemon wedges and extra yogurt, if desired.
These kebabs make an excellent high-protein meal that’s flavorful, filling, and easy to repeat.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet or oven to keep the chicken juicy.
- Serve with cucumber salad, rice, or wrapped in flatbread.
- Excellent for meal prep bowls or protein-forward lunches.
Tips & FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, don’t overcook.
Is this recipe spicy?
Mild to medium. Reduce cayenne for less heat.
Can I cook these in an air fryer?
Yes. Air fry at 400°F for 12–15 minutes, flipping halfway.
Is this good for weight loss?
Yes. It’s high in protein, low in carbs, and very filling.
Can I make it dairy-free?
Use a thick dairy-free yogurt alternative with a neutral flavor.
