Pakistani Chicken Tikka Kebab
How to make Pakistani Chicken Tikka Kebab. Our recipe features spiced yogurt marinated thighs thread onto a skewer & grilled on a barbecue.
Servings: 4
Calories: 686kcal
Equipment
- Barbecue
- Kebab Skewers
- mixing bowl
- measuring cups
- measuring spoons
- Spatula or Wooden Spoon
- Large Tongs
Ingredients
- 1 kg Skinless Boneless Chicken Thighs cut into bite sized pieces (tikka)
- 1/4 cup Greek Yogurt
- 2 tsp Gram Chickpea Flour
- 4 Garlic Cloves
- 1 inch Fresh Ginger
- 1 Green Chili
- 1 tsp Sweet Paprika
- 1/2 tsp Chili Powder
- 1/2 tsp Garam Masala
- 1 tsp Ground Coriander
- Pinch Ground Cinnamon
- Pinch Saffron steeped in 2 tbsp hot water
- Kosher Salt to taste
- 1.5 tbsp Lemon Juice
- Melted Butter or Ghee for basting
Instructions
- Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala, coriander powder, ground cinnamon, saffron and salt. Stir well then add in the chicken pieces and mix, making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
- Soak wooden skewers in water. Preheat the grill to medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook on the grill for 15-20 minutes. Turn the skewers every 5 minutes and baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
- Serve hot sprinkled with lemon juice alongside steamed rice or flatbreads like naan, roti or parathas.
Nutrition
Calories: 686kcal | Carbohydrates: 78.6g | Protein: 63.5g | Fat: 21.9g | Saturated Fat: 6.3g | Cholesterol: 165mg | Sodium: 940mg | Potassium: 1907mg | Fiber: 20g | Sugar: 10.7g | Calcium: 411mg | Iron: 16mg
