Oven Baked Chicken Tikka Kebabs Recipe
I’m absolutely obsessed with this chicken tikka kebab recipe because it perfectly balances rich spices with refreshing lemon and yogurt, giving it that authentic, mouthwatering flavor that reminds me of my favorite Indian restaurant. Plus, the simplicity of marinating the chicken overnight and having a ready-to-bake dish makes it the ultimate no-fuss meal prep that impresses everyone—even if I’m just whipping it up for a cozy night in!
I love making Oven Baked Chicken Tikka Kebabs that explode with flavor. My recipe involves using tender chicken pieces that have soaked in a vivid concoction of plain yogurt, lemon juice, ginger and garlic pastes, garam masala, and ground spices like cumin, coriander, and paprika.
This dish offers a protein-rich meal that has such a delightful mix of spices that I can’t resist it.
Ingredients
Chicken Breast or Thighs:
A good protein source, low in fat, helps build muscle.
Yogurt:
Gut health probiotics; textures, creamy; tenderizers in meat, natural.
Lemon Juice:
Contributes sharp, citrus taste; great source of ascorbic acid.
Brightens dish and adds pop.
Ginger Paste:
Anti-inflammatory, assists with digestion, offers notes that are warm and spicy.
Garlic Paste:
Enhances the immune system, adds rich taste, benefits cardiovascular health.
Ingredient Quantities
- 500g boneless chicken breast or thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- Salt to taste
- Wooden skewers, soaked in water for 30 minutes
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
1. In a big bowl, combine the plain yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, red chili powder, turmeric powder, paprika, vegetable oil, and salt. This will create a delicious marinade.
2. Marinate the chicken pieces in the bowl, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; the longer you can let them sit, the better. An overnight marinade is the best option.
3. Set your oven to 200 degrees Celsius—500 degrees Fahrenheit—and get it heating up. Grab a baking sheet and make it fancy by lining it with aluminum foil. Why? Easy cleanup.
4. Place the marinated chicken chunks on the soaked wooden skewers and leave little space between them for even cooking.
5. Arrange the skewers on the prepared baking sheet so that they are not touching. If the skewers want to touch, remind them that this is a time for not touching; keep it respectful. This is a good time to also drop some freshly cracked pepper on top of the skewers.
6. Using a bit more oil, brush it on the chicken to help it brown and to keep it from sticking.
7. Cook the skewers in the preheated oven for 20-25 minutes, turning them halfway through. The chicken should be cooked all the way through with slight charring around the edges.
8. After cooking, take the chicken tikka kebabs out of the oven and allow them to sit for a few minutes.
9. If desired, garnish the kebabs with freshly chopped coriander leaves.
10. Serve the kebabs piping hot, with lemon wedges on the side for squeezing over them just before eating. Enjoy!
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Plastic wrap
4. Baking sheet
5. Aluminum foil
6. Pastry brush
7. Oven
8. Wooden skewers
9. Knife
10. Cutting board
FAQ
- Q: Can I use chicken thighs instead of breasts?There are two options for using chicken in this recipe: boneless chicken breasts or thighs. Each offers a different slight flavor when cooked. Thighs are the juicier option. For this reason, I prefer them to breasts when cooking chicken in this or any recipe.
- Q: How long should I marinate the chicken?A: The chicken should ideally be marinated for a minimum of 2 hours, but for the best flavor, let it soak overnight in the refrigerator.
- Q: Can I use Greek yogurt instead of plain yogurt?A: Yes, you can use Greek yogurt. It might make for a slightly thicker marinade, so if you need to thin it out a bit, you can add a little water or milk.
- Q: What can I substitute for garam masala?A: In the absence of garam masala, create a simple mix of equal parts ground cumin, coriander, and a pinch each of cinnamon and cardamom.
- Q: How do I ensure the kebabs are fully cooked?1. Preheat oven to 200°C (400°F).
2. Bake skewers in the preheated oven for 20-25 minutes.
3. Turn halfway through, and check for doneness by ensuring the chicken reaches an internal temperature of 75°C (165°F). - Q: Are the wooden skewers necessary?A: If you prefer, you can bake the chicken pieces directly on a baking sheet. Skewers are traditional and make for a great presentation, but you can bypass them if you like.
- Q: Is it necessary to soak the skewers in water?A: Yes, soaking wooden skewers in water for 30 minutes keeps them from burning in the oven.
Substitutions and Variations
1 cup plain yogurt can be replaced with 1 cup of Greek yogurt for a thicker marinade.
You can substitute lemon juice for lime juice in this recipe. Use 2 tablespoons lemon juice in place of the lime juice in this recipe. Slightly different flavor, but it’s still citrus. Both options work.
1 tablespoon olive oil can be substituted with 1 tablespoon vegetable oil for a different taste profile.
One can substitute 1 teaspoon of red chili powder with either 1 teaspoon of cayenne pepper for a spicier kick or 1 teaspoon of smoked paprika if a milder, yet smoky flavor is preferred.
Five hundred grams of boneless chicken breast or thighs can be exchanged for 500g of paneer in a vegetarian version.
Pro Tips
1. Tenderize with Marinade Duration: For extra tender chicken, try marinating the chicken pieces for at least 4 hours or overnight in the refrigerator. The yogurt and lemon juice will work together to break down the proteins and enhance flavor.
2. Even Skirting with Skewers: If you have thick and thin pieces, ensure uniform slicing for even cooking. Use thigh meat if possible for juicier kebabs, and leave some space between pieces on the skewers to allow even heat distribution.
3. High Heat for Better Char: If you prefer a more pronounced char or crispy edge, finish the chicken under a grill or on a barbecue for the last few minutes. This can add a smoky flavor to the kebabs.
4. Customize the Heat Level: Adjust the red chili powder according to your preferred spice level. You can also add a little smoked paprika for an extra depth of flavor.
5. Herbal Freshness: For a fragrant finish, consider adding a sprinkle of freshly chopped mint leaves along with the coriander for garnish. This can add a refreshing contrast to the rich flavors of the chicken tikka.
Oven Baked Chicken Tikka Kebabs Recipe
My favorite Oven Baked Chicken Tikka Kebabs Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Plastic wrap
4. Baking sheet
5. Aluminum foil
6. Pastry brush
7. Oven
8. Wooden skewers
9. Knife
10. Cutting board
Ingredients:
- 500g boneless chicken breast or thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- Salt to taste
- Wooden skewers, soaked in water for 30 minutes
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
1. In a big bowl, combine the plain yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, red chili powder, turmeric powder, paprika, vegetable oil, and salt. This will create a delicious marinade.
2. Marinate the chicken pieces in the bowl, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; the longer you can let them sit, the better. An overnight marinade is the best option.
3. Set your oven to 200 degrees Celsius—500 degrees Fahrenheit—and get it heating up. Grab a baking sheet and make it fancy by lining it with aluminum foil. Why? Easy cleanup.
4. Place the marinated chicken chunks on the soaked wooden skewers and leave little space between them for even cooking.
5. Arrange the skewers on the prepared baking sheet so that they are not touching. If the skewers want to touch, remind them that this is a time for not touching; keep it respectful. This is a good time to also drop some freshly cracked pepper on top of the skewers.
6. Using a bit more oil, brush it on the chicken to help it brown and to keep it from sticking.
7. Cook the skewers in the preheated oven for 20-25 minutes, turning them halfway through. The chicken should be cooked all the way through with slight charring around the edges.
8. After cooking, take the chicken tikka kebabs out of the oven and allow them to sit for a few minutes.
9. If desired, garnish the kebabs with freshly chopped coriander leaves.
10. Serve the kebabs piping hot, with lemon wedges on the side for squeezing over them just before eating. Enjoy!
