Name: Smoky Tikka Chicken Skewers with Chapati Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 755 min
Ingredients: 800 g chicken thigh fillets (cut into 3 cm pieces); 200 g Greek yogurt; Juice of 1 lemon; 3 garlic cloves (finely grated); 2.5 cm piece ginger (finely grated); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp smoked paprika; 1 tsp ground turmeric; 1/2-1 tsp chilli powder (to taste); 1 tsp salt; 2 tbsp vegetable oil; 8 small chapatis or soft tortillas; Shredded lettuce; Sliced cucumber and red onion; Extra yogurt (mixed with a little lemon juice and salt)

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Smoky Tikka Chicken Skewers with Chapati Wraps

Chicken pieces marinated in a yogurt-based tikka mix with warm spices, threaded onto skewers and grilled until lightly charred. Served in soft chapatis with salad and a drizzle of yogurt sauce.

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Prep Time 20

Cook Time 15

Marinating Time 12

Total Time 12 35

Servings: 4 people

Ingredients Method Notes

Ingredients

For the chicken tikka

800 g chicken thigh fillets cut into 3 cm pieces
200 g Greek yogurt
Juice of 1 lemon
3 garlic cloves finely grated
2.5 cm piece ginger finely grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1 tsp ground turmeric
1/2-1 tsp chilli powder to taste
1 tsp salt
2 tbsp vegetable oil

For serving

8 small chapatis or soft tortillas
Shredded lettuce
Sliced cucumber and red onion
Extra yogurt mixed with a little lemon juice and salt

Method

Step 1

In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, spices, salt and oil until smooth.

Step 2

Add the chicken pieces and mix until completely coated. Cover and marinate in the fridge for at least 2 hours or up to overnight.

Step 3

Soak wooden skewers in water for 30 minutes if using.

Step 4

Thread the chicken onto skewers, shaking off excess marinade.

Step 5

Preheat the BBQ to medium-high heat.

Step 6

Grill the skewers for 12-15 minutes, turning every few minutes, until well charred in places and cooked through. Aim for an internal temperature of 75 C in the thickest pieces of chicken.

Step 7

Warm the chapatis briefly on the grill.

Step 8

Serve the chicken tikka in chapatis with lettuce, cucumber, red onion and a drizzle of lemony yogurt.

Notes

Chicken thighs give a juicier result than breast on the BBQ, especially with high heat and bold spices.

You can add a drop or two of natural red food colouring to the marinade if you want the classic tikka colour.