Chicken tikka kebabs with cucumber and tomato salad Recipe

Chicken kebabs marinaded with a mixture of herbs and spices and served with a cucumber and tomato salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(19 votes) 4.2/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • For the marinade
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 bulb
  • Lemon(s) : 1 whole
  • Ground coriander : 2 Tsp
  • Ground cumin : 2 Tsp
  • Ground turmeric : 2 Tsp
  • Grated nutmeg : 1 g
  • Ground cinnamon : 1 Tsp
  • Cayenne pepper : 3 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Natural yoghurt(s) : 100 g
  • For the garnish(es)
  • Tomato(es) : 2 whole
  • Red onion(s) : 1 whole
  • Green chilli(s) : 1 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Cucumber(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Sunflower oil : 30 ml
  • Caster sugar : 1 pinch(es)



    Preheat the oven to 200'C.

    Cut the chicken breasts into 2cm pieces.
    Peel and roughly chop the onion and garlic. In a food processor, blitz all of the dry spices with the onion and garlic until you have a paste. Add the salt, lemon juice and yogurt and mix the marinade with the diced chicken.

    Feed the chicken onto the skewers and allow to marinate (ideally for atleast 4 hours).

    To cook the kebabs: heat a frying pan until hot. Add a splash of sunflower oil and cook the skewers for 2 minutes on each side. Transfer to the oven and cook for a further 6-8 minutes until cooked through.


    Roughly cut the tomatoes. Finely slice the chilli. Thinly slice the red onion. Peel the cucumber, cut in half lengthways and scrape out the seeds. Slice the cucumber finely. Pick and chop the coriander leaves.
    Mix these ingredients together and season with salt. Add a squeeze of lemon juice and a pinch of sugar.

    Serve the kebabs straight from the oven with the salad and a wedge of lemon.

Chef's tip

«The marinade for these kebabs can be adjusted to suit your taste. Add more chillies for extra heat.»

Your comments