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Chicken Tikka Kebab


This recipe showcases The Spice Peddler's Tikka Marinade. Serves 4.


8 chicken thigh fillets, cut in half.

2 tablespoons Spice Peddler's Tikka Marinade

150ml Natural (unsweetened) yoghurt

Juice of 1 lemon

3 cloves of garlic, crushed

3cm fresh ginger, peeled and finely grated

1 tablespoon salt

8 skewers (soak first if using bamboo skewers)


Mix all the ingredients in a bowl , add the chicken and rub thoroughly. Leave to marinade for four hours or overnight if you have the time.

Light the barbecue or grill.

Thread the chicken onto the skewers.

Rub a small amount of oil onto the grill.

Barbecue until cooked (approx 7 minutes each side on a hot barbecue).



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