Chicken Tikka Kebabs

This is a classic favourite chicken marinade, ideal for barbequing. However, using your kitchen’s grill will be just as good. The use of yoghurt is common in India cooking; a prime reason they are renown for fantastic chicken marinades.


  • 750g/ 1 and a half pounds of chicken breasts
  • 1 onion, roughly chopped
  • 2.5cm/ 1 inch piece of fresh root ginger, peeled and roughly chopped
  • 2 garlic cloves, crushed
  • 150ml/ quarter pint natural yoghurt
  • 1-2 red chillies, deseeded and chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • Half teaspoon turmeric
  • Juice of 1 lemon
  • 1 teaspoon salt


  1. Chop the chicken breasts into 2.5cm/ 1 inch cubes
  2. Place the remaining ingredients (not the chicken) in a food processor and blend until smooth, in order to make the chicken marinade.
  3. Place the chicken cubes in a shallow bowl, pour over the marinade and toss well to coat. Cover and marinate in the refrigerator overnight.
  4. Remove the chicken with a slotted spoon and pour the marinade into a jug.
  5. Pierce the pieces of marinated chicken on to metal or wooden skewers.
  6. Cook the kebabs on the barbecue or on a grill, turning regularly and basting with the leftover marinade in the jug.
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