Epic Tandoori Chicken Tikka Skewers: Char, Juiciness, Repeat

You know that party trick where everyone suddenly hovers near the grill? This is that trick.

Smoky, tangy, spicy Tandoori Chicken Tikka Skewers with edges charred just right and centers ridiculously juicy. They cook fast, taste like a holiday, and make you look like you have a secret marinade handshake.

Spoiler: you will after this.

What Makes This Irresistible

Three things: bold marinade, intense heat, and bite-sized convenience. The yogurt-and-spice bath tenderizes the chicken while layering it with garam masala, ginger-garlic, and a bright hit of lemon.

High heat locks in juices and gives those iconic charred tips. And skewers?

They’re built for maximum surface area, aka more flavor per bite. Win-win.

Servings, Prep time, Cooking time, Calories

Servings: 4 (about 8–10 skewers)
Prep Time: 20 minutes (plus 1–12 hours to marinate)
Cooking Time: 12–15 minutes
Calories: ~280 per serving (without naan or sides)

Ingredient Essentials

1.5 lb boneless, skinless chicken thighs, cut into 1.25-inch cubes (thighs stay juicy; breasts work too)
3/4 cup full-fat Greek yogurt (or thick dahi)
2 tbsp lemon juice
1.5 tbsp ginger-garlic paste (or 1 tbsp each finely grated ginger and garlic)
2 tsp Kashmiri red chili powder (mild heat, bold color; sub paprika + pinch cayenne)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1 tsp smoked paprika (optional, for extra smokiness)
1.5 tsp kosher salt (adjust to taste)
2 tbsp neutral oil (avocado or grapeseed)
1 tsp honey (optional, helps caramelization)
1 small red onion, cut into petals (optional, for skewering)
1 green bell pepper, cut into chunks (optional, for skewering)
To serve: lemon wedges, sliced onions, fresh cilantro, naan, and cooling raita

Making This Recipe

Prep the chicken like a pro. Trim excess fat and cut thighs into even cubes.
Uniform size equals uniform cooking and fewer “why is this one raw?” moments.
Whisk the marinade. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, cumin, coriander, garam masala, turmeric, smoked paprika, salt, oil, and honey. It should be thick, glossy, and boldly red.
Marinate deeply. Toss chicken in marinade to coat every nook.
Cover and refrigerate for at least 1 hour, ideally 6–8. Overnight?
Chef’s kiss. Don’t exceed 24 hours or the acid can toughen the edges.
Soak wooden skewers. If using wood, soak 20–30 minutes so they don’t combust like campfire kindling.
Metal skewers are your upgrade.
Thread the skewers. Alternate chicken with onion and bell pepper if you like. Don’t cram pieces too tight—give them a little breathing room for proper sear.
Choose your heat source.
- Grill: Preheat to medium-high (450–500°F).
  Oil grates well.
- Oven: Preheat to 475°F. Use a wire rack over a foil-lined tray.
- Broiler: High heat, rack 6–8 inches from element.
- Stovetop grill pan: Medium-high, well-oiled.
Cook fast and hot. Grill or roast 12–15 minutes, turning once or twice, until charred in spots and internal temp hits 165°F.
For max char in oven, broil the last 2–3 minutes. Don’t walk away—these go from perfect to overdone faster than your group chat receipts.
Rest and garnish. Let skewers rest 3–5 minutes.
Squeeze lemon, scatter cilantro, and serve with sliced onions and raita.
Final flex. Pair with warm naan, a crisp salad, or basmati rice. If you’re feeling extra, a drizzle of melted ghee is outrageously good.

Tips for Storing & Reheating

Fridge: Store in an airtight container up to 3 days.
Freezer: Freeze cooked skewers (bones removed… kidding) for up to 2 months.
Wrap tightly to avoid freezer funk.
Reheat: 350°F oven for 8–10 minutes or air fryer at 350°F for 5–6 minutes. Splash a teaspoon of water on the tray to keep moisture in.
Microwave: Short bursts with a cover.
Not ideal, but hey, life happens.

Why This Recipe Rocks

Restaurant-level flavor, no tandoor required. Your backyard grill or oven can fake it surprisingly well.
Weeknight fast. Once marinated, it cooks in about 15 minutes.
High protein, big flavor. It’s the fun salad of chicken dinners—zero boredom.
Party-friendly. Skewers = built-in portion control and easy passing. Also, they look cool.
IMO, that matters.

Nutrition Stats

Approximate per serving (1/4 of recipe, chicken only): 280 calories, 32g protein, 12g fat, 9g carbs, 1g fiber, 550mg sodium. Numbers will vary based on yogurt type, oil, and sides.

Add naan and raita if you want more carbs and soothing creaminess. FYI: Greek yogurt adds calcium and helps with satiety.

Tips to Prevent Errors

Don’t use runny yogurt. Thin yogurt slides off and won’t cling.
Strain if needed.
Avoid over-acidic marinades. More lemon is not more better. Too much acid makes the outer meat mealy.
Don’t crowd the pan or grill. Crowding steams the chicken.
Give space for browning and that signature char.
Check internal temp. Pull at 165°F for food safety; rest to redistribute juices.
Salt smartly. If your garam masala is salty (some blends are sneaky), reduce added salt by 1/4 tsp.

Easy Swaps & Alternatives

Chicken breasts: Marinate the same time; cook 1–2 minutes less to avoid dryness.
Dairy-free: Use thick coconut yogurt; skip honey if needed. Flavor stays bold.
Spice level: For hotter skewers, add 1/2–1 tsp cayenne or fresh chopped green chilies.
For milder, use paprika instead of Kashmiri chili.
No grill? Oven + broiler combo delivers legit char. Air fryer at 390°F for 10–12 minutes works too; turn once.
Veg version: Paneer or extra-firm tofu pressed dry; cauliflower florets are amazing with the same marinade.
Low-carb sides: Cucumber salad, lettuce cups, or cauliflower rice keep things light.

FAQ

Can I marinate the chicken overnight?

Yes—8 to 12 hours is ideal for deep flavor and tenderness.

Do not exceed 24 hours, as the acid can start to break down the texture too much.

What if I don’t have Kashmiri chili powder?

Use 1.5 tsp sweet paprika plus a pinch or two of cayenne. You’ll get similar color with adjustable heat.

How do I get restaurant-style smoky flavor without a tandoor?

High heat plus a broil finish gets you close.

Optional hack: briefly place a hot charcoal in a small foil cup inside a covered pan with the cooked skewers and a few drops of ghee for 2–3 minutes. Instant smoky aroma.

Are thighs mandatory?

No, but they’re forgiving and juicy.

If using breasts, cut evenly and watch the cook time like a hawk to avoid dryness.

Can I make these ahead for a party?

Absolutely. Marinate up to a day ahead, skewer a few hours before, and cook just before serving.

Reheat gently if needed and freshen with lemon and cilantro.

What should I serve with them?

Naan, basmati rice, cucumber-onion salad, and a cooling mint raita. A squeeze of lemon is non-negotiable.

Bringing It All Together

These Tandoori Chicken Tikka Skewers deliver big flavor with minimal fuss: a punchy marinade, blistering heat, and a finish worthy of your favorite grill joint.

Keep the pieces even, don’t crowd the pan, and let lemon and cilantro do the final magic. Whether it’s game night or Wednesday, this is the fast track to smoky, juicy, repeat-worthy chicken that disappears the second it hits the table.

Your only problem? Not making enough.