Chicken Tikka Kebabs

A perfect summer BBQ recipe. Our Chicken Tikka Kebabs are bursting with flavour, super healthy and guaranteed family favourite. Made using Cuisnart’s superb Cordless On-The-Go blender, available at  

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Cook: 45 Mins


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Add all tikka marinade ingredients to a blender and blitz until smooth. Then transfer to a bowl along with Chicken thighs and mix until chicken thighs are completely coated. If you have time to let them marinade, then do so for as long as you like. If not go straight to building skewers.
Load up skewers with chicken tikka thighs, bell peppers and red onion then head straight over to the BBQ or grill. Cook for 5-6 mins on direct heat and then leave on indirect heat for roughly 20 mins more. Ensure chicken thighs are cooked through before removing from heat.
To build your chicken tikka kebabs, spread a little greek yoghurt on flatbread, add lettuce, chicken tikka skewers, cucumbers, coriander and mango chutney.

Nutritional Info

Per kebab:

Cals – 466

Carbs – 55.4

Protein – 38g

Fat – 8.6g


Serves 4

For the Tikka marinade:

  • 100ml of greek yoghurt.
  • Thumb-sized cube of ginger chopped.
  • 5-6 cloves of garlic - chopped.
  • Tsp of cumin.
  • Tsp of turmeric.
  • 1/2 tsp of chilli powder.
  • Tsp of coriander.
  • Tsp of garam masala.
  • 1/2 tsp of smoked paprika.
  • 1/2 tsp of salt.
  • Tsp of ground black pepper.
  • Juice of 1/2 a lemon.

For the skewers:

  • 500g of skinless, boneless chicken thighs - cut into 1-2 inch pieces.
  • 2 bell pepper - chopped.
  • 2 small red onion - chopped.

To serve:

  • 4 flatbreads.
  • Greek yoghurt, approx 1 tbsp per kebab.
  • Chopped lettuce.
  • Cucumber slices.
  • Fresh coriander - chopped.
  • Mango chutney, 1 tbsp per kebab.

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