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Chicken Tikka Kabobs

By McCormick Culinary® Serves: 12

This is a traditional Indian recipe for grilling chicken. The rich marinade gives the chicken plenty of flavor.

Chicken Tikka Kabobs


  • 2 lbs. West Creek chicken breast(s), boneless skinless
  • 6 Tbsp. garlic, chopped in oil
  • 1/4 cup West Creek Lemon Juice
  • 1/2 tsp. salt
  • 1/4 cup yogurt, plain
  • 1 1/2 Tbsp. McCormick Culinary Gourmet Collection Coriander, Ground
  • 2 tsp. McCormick Culinary cumin, ground
  • 1 tsp. turmeric, ground
  • 1 pinch McCormick Red Pepper, crushed
  • 1/8 tsp. McCormick Ground Ginger
  • 2 Tbsp. Nature's Best Dairy butter (melted)
  • 12 bamboo skewer(s), 8-inch (soaked in water 30 min.)


Combine chicken, 1/4 cup lemon juice and 1/2 tsp. salt in medium bowl; let stand 30 minutes. Mix 1/4 cup plain yogurt, garlic, coriander, cumin, turmeric, ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.