Chicken Tikka Kebab

Course : Grilling
Serves: 4
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1 cup yogurt
1 tablespoon curry powder
1 dash nutmeg powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon whole cumin seeds
1 dash saffron -- optional
1 teaspoon salt and pepper
1 tablespoon olive oil -- for grilling
1 teaspoon fresh garlic paste -- 5 to 6 cloves
1 teaspoon fresh ginger paste -- 1/2-oz
2 pieces halves chicken breasts -- boneless skinless, -- trim fat

Preparation / Directions:

Preparation of Marinade: Whisk all ingredients in a large bowl (except olive oil and chicken). Mix chicken pieces in marinade. Marinate chicken 6-8 hours minimum (24 hours is best for flavoring). Cover the bowl and store in refrigerator. Cooking: Preheat charcoal or gas grill. Place marinated chicken over grill's grid directly or use skewers over medium heat turning chicken pieces over occasionally, so they do not burn. Cook kebabs till they are done or tender. Glaze kebabs with olive oil. Serving Suggestion: Serve kebabs with you choice of hot sauce or relish, preferably with mango chutney accompanied with green salad and fresh lemon wedges, served as an appetizer, or snack or a meal: serve with rice pilaf or make chicken brochette with grilled peppers, onions, tomatoes and mushrooms or make a pocket pita sandwich

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