top of page


Chicken Tikka on Skewers: Image

A popular dish all over the world originated from South Asia.  These are small boneless pieces of chicken cut to equal size and marinated in spices. You must marinate the chicken prior to cooking and leave it for 30 minutes or more if possible.  Basically, the longer you leave it to marinade the better the dish as the juices will soak through adding flavour 

I have added beetroot for colour however paprika or red food colouring can be added if desired instead

Suitable for: Gluten free

Prep: 30 mins, Cooks In: 15 mins

Serves: 4-6 people


3 large chicken breast
6 green chillies (Strength varies please be cautious)
4 garlic cloves peeled
2 inches ginger peeled
1 whole pre-cooked beetroot (for colour)
1 tbsp red wine vinegar
1 ½  tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp red chilli (optional)
½ tsp turmeric powder
Juice of ½ lemon


  1. Chop the chicken into bite size cubes ready to be put onto skewers

  2. Blend all the ingredients together into smooth paste except for the chicken, a pestle and mortar can be used if desired instead of a blender

  3. Marinate the chicken in the paste and leave for 30 minutes

  4. Thread the chicken pieces onto skewers and barbeque or grill

  5. Turn the chicken so that it is evenly cooked under medium heat for 10 to 15 minutes or until cooked through

  6. Serve with naan, salad and your choice of chutney or sauce

Chicken Tikka on Skewers: Text
bottom of page