Tikka-style chicken kebabs and the world's longest barbecue

Main Dish
4 servings
15 min
10 min
Very Easy


Number of serving: 4
8 bamboo skewers, soaked in cold water for at least -half an hour

4 large boneless, skinless chicken breasts, cut into bite-sized chunks


1 cup 250 mL plain yogurt

3 Tablespoons 45 mL canola oil

3 Tablespoons 45 mL minced fresh ginger

3 Tablespoons 45 mL minced garlic

1 teaspoon 5 mL kosher salt

2 Tablespoons 25 mL fresh lime juice

1 Tablespoon 15 mL tandoori paste

1 Tablespoon 15 mL garam masala

1 large red onion, peeled and cut into chunks

1 lime


canola oil

kosher salt to taste

1 lime


  • Make the marinade by combining the yogurt, oil, ginger, garlic, salt, lime juice, tandoori paste and garam masala in a large non-reactive bowl and mixing the ingredients together well.
  • Add the onion chunks and the chicken, cover the mixture with plastic wrap and marinate the chicken overnight in the refrigerator.
  • Prepare your grill for direct medium heat. Thread the chicken pieces and marinated onions onto the skewers.
  • Grill the kebabs for 4 to 6 minutes, turning them 2 or 3 times. Don't overcook the chicken or it will have a mealy texture.
  • Remove the kebabs from the grill.
  • Drizzle them with a little oil, season them with salt, squeeze some fresh lime juice over each skewer and serve immediately.


Tikka-Style Chicken Kebabs and the World's Longest Barbecue, photo 1Tikka-Style Chicken Kebabs and the World's Longest Barbecue, photo 2

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