Char-grilled Chicken Tikka Kabobs Or KebabsIn America it’s chicken tikka kabobs and in Europe it’s chicken tikka kebabs but whatever the spelling this is a fantastic Indian char-grilled chicken recipe that goes well in a pitta or as a simple topping for a salad. I’ve already done a chicken tikka recipe for the kamado ceramic barbecue which is a high temperature cooking process but this recipe is different and takes more of an influence from the Indian street sellers where the cooking is long and slow. If you’re ever in India you’ll see long charcoal grills packed with kebabs like this gently grilling away and just waiting for the likes of you and me to taste with our eyes and nose, lose our willpower and just have to buy one. Sadly, the traditional grill controlled by a banana leaf fan (punkha) is rarely seen these days but the flavours are still as powerful as ever and this char-grilled chicken recipe will give you the authentic taste of India in your back yard.
One last point, you’ll need 48 hours for the marinade to take full effect. Ingredients:-
Method:- Peel and chop one onion, the 2 cloves of garlic and blitz in a food processor then pour in the sesame oil and whiz it again. Now add the yoghurt, spices and the juice of half the lemon and stir it all in. Dice up the chicken breast into 1 inch cubes, throw the cubes into a bowl and pour the spiced yoghurt mix over the top. Cover and refrigerate for 48 hours. If using bamboo skewers , remember to put them on soak. When you’re ready to cook, make up the chicken tikka kabobs by threading the chicken breast onto the skewer alternately with a piece of onion and then cook over a medium grill for about 15 minutes. 
TIP - It’s important that the coals aren’t too fierce otherwise you’ll just end up with burnt raw chicken tikka kebabs. Serve with a slice of lemon (remember that half you haven't used) to garnish and fresh yoghurt. Related Pages:-
Kamado Chicken Tikka Recipe
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