Indian · Free recipe
Chicken Tikka Skewers
Chunks of thigh meat soak in a tangy, brick-red yogurt marinade with mustard oil and toasted cumin before hitting a screaming-hot grill. The yogurt caramelizes into blistered edges while the inside stays juicy, and a squeeze of lime with sliced red onion keeps each bite lively.
- Prep
- 4 hr 20 min
- Cook
- 15 min
- Total
- 4 hr 35 min
- Serves
- 4
- Level
- Easy
Method
-
Whisk the yogurt, lemon juice, oil, ginger, garlic, chili powder, cumin, garam masala, turmeric, and salt into a thick, even paste.
-
Fold in the chicken until every piece is coated, cover, and refrigerate for at least 4 hours or up to overnight; count this in your planning.
-
If using wooden skewers, soak them in water for 30 minutes, then thread the chicken on snugly, leaving tiny gaps so heat can reach the sides.
-
Heat a grill or grill pan to high, about 500F, and oil the grates well.
-
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until charred at the edges and 170F inside.
-
Rest the skewers for 3 minutes, then serve with the red onion and lime wedges for squeezing.
Zest note from the test kitchen
Shake off excess marinade before grilling; a thin coating blisters and chars, while a thick one steams and slides off onto the grates.
