Keyphrase: Grilled Chicken Tikka Boti Kebab
Bring the flavors of South Asia to your backyard with these Grilled Chicken Tikka Boti Kebabs! Juicy, marinated chicken cubes are skewered with onions and bell peppers, then grilled to perfection for a smoky, charred finish. Serve with naan, fresh salad, and mint chutney for a meal that’s bursting with color and flavor. Perfect for summer cookouts or a special family dinner!
Ingredients
- 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cayenne pepper (optional, for extra heat)
- 1 tbsp dried fenugreek leaves (kasuri methi, optional)
- 1 medium onion, sliced into rings (for grilling)
- 1 bell pepper, cut into chunks (optional, for skewers)
- Fresh cilantro and lemon wedges, for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together yogurt, lemon juice, vegetable oil, ginger-garlic paste, cumin, coriander, paprika, turmeric, garam masala, chili powder, salt, black pepper, cayenne, and fenugreek leaves (if using).
- Marinate the Chicken: Add chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers, alternating with onion rings and bell pepper chunks if desired.
- Preheat Grill: Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates to prevent sticking.
- Grill the Kebabs: Place skewers on the grill. Cook for 10–12 minutes, turning every 2–3 minutes, until chicken is cooked through and slightly charred at the edges (internal temp should reach 165°F/74°C).
- Serve: Remove kebabs from grill and let rest for a few minutes. Garnish with fresh cilantro and lemon wedges. Serve hot with naan, rice, or a fresh salad.
Tips
- For extra smoky flavor, grill over charcoal or add a small piece of hot charcoal to the marinated chicken (in a bowl), cover for 5 minutes before grilling.
- Serve with mint chutney or yogurt sauce for dipping.
- Leftovers make great wraps or salad toppers.
FAQ
- Can I cook these in the oven? Yes! Broil on high, turning occasionally, until charred and cooked through.
- What is kasuri methi? Dried fenugreek leaves, available at Indian grocery stores or online, add a unique flavor but are optional.
Looking for more grilled recipes? Check out our Grilled Recipes collection!
