Mini chicken tikka skewers are bite-size pieces of yogurt-marinated chicken, roasted with sweet peppers and served with a fresh mint-yogurt dip. Inspired by chicken tikka from the Indian subcontinent, this wedding-friendly version is easy to portion, prepare ahead and serve warm as part of an evening buffet.
The recipe makes 24 small skewers, or two per person for 12 guests. For a larger reception, multiply the ingredients in batches and cook on separate sheet pans so the chicken browns rather than steams; regional and family versions of tikka marinades vary, so the spice balance here is a practical, approachable one.
Ingredients
- 3 lb boneless, skinless chicken thighs (1.36 kg), trimmed and cut into roughly 1-inch (2.5 cm) cubes
- 1 cup plain whole-milk yogurt (240 g), for the marinade
- 2 tbsp lemon juice (30 ml)
- 1 tbsp neutral oil, such as canola (15 ml)
- 1 tbsp finely grated fresh ginger (10 g)
- 4 garlic cloves, finely grated or minced (about 12 g)
- 2 tsp ground cumin (4 g)
- 2 tsp paprika (4 g)
- 1 tsp ground coriander (2 g)
- 1 tsp garam masala (2 g)
- ½ tsp ground turmeric (1 g)
- ½ tsp cayenne pepper (about 1 g), or less for a mild batch
- 1½ tsp fine salt (9 g), divided
- 2 medium bell peppers (about 300 g), any color, cut into 1-inch (2.5 cm) squares
- 1 medium red onion (about 150 g), cut into wedges and separated into pieces
- 24 small metal skewers, about 6 inches (15 cm) long
- 1 cup plain Greek yogurt (240 g), for the dip
- 1 tbsp lemon juice (15 ml), for the dip
- 2 tbsp finely chopped fresh mint (about 6 g)
- ¼ tsp fine salt (1.5 g), for the dip
- ¼ cup chopped cilantro (about 10 g), for serving
- 2 lemons (about 200 g), cut into wedges, for serving
Instructions
- Make the marinade. In a large nonreactive bowl, stir together the milk yogurt, lemon juice, oil, ginger, garlic, cumin, paprika, coriander, garam masala, turmeric, cayenne and 1 teaspoon (6 g) of the salt. The mixture should be thick but easy to coat with. If your yogurt is unusually stiff, loosen it with 1 tablespoon (15 ml) of water.
- Marinate the chicken. Add the chicken cubes and turn them until coated on all sides. Cover and refrigerate for 2 hours. Do not leave raw chicken marinating on the counter. This recipe uses a moderate marinating time for flavor; much longer can make the yogurt coating overly soft and the surface of the chicken pasty.
- Mix the dip while the chicken chills. Stir together the Greek yogurt, 1 tablespoon (15 ml) lemon juice, mint and ¼ teaspoon (1.5 g) salt in a small bowl. Cover and refrigerate. The mint flavor will become more noticeable as it sits, and the dip can be made up to a day ahead.
- Prepare the oven and vegetables. About 20 minutes before cooking, set a rack in the upper-middle of the oven and heat it to 450°F (230°C). Line a rimmed sheet pan with foil for easier cleanup, then set a wire rack on the pan if you have one. Cut the peppers and onion into pieces close in size to the chicken so they cook evenly.
- Thread the skewers. Remove the chicken from the refrigerator. Thread each metal skewer with three or four chicken pieces, alternating with pepper and onion. Leave a little space between pieces rather than pressing them tightly together; air and heat need to reach the sides. Divide the ingredients evenly and arrange the skewers on the prepared pan. Discard any marinade left in the bowl that touched raw chicken.
- Roast until safely cooked. Bake for 18 minutes, turning the skewers once after about 9 minutes. Check the center of several of the largest chicken pieces with a food thermometer. USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry; if a piece has not reached that temperature, return the pan to the oven and check again after 2 minutes. Avoid relying on color alone, since browned edges do not confirm a safe center.
- Rest and finish. Let the cooked skewers rest on the pan for 5 minutes, then scatter over chopped cilantro. Serve with the chilled mint-yogurt dip and lemon wedges. Use a clean platter and clean serving utensils, not anything that held raw chicken.
Tips
- Choose thighs for a forgiving buffet dish. Boneless thighs stay juicy through high-heat roasting and a short holding period. Chicken breast also works, but cut it evenly and check its temperature early so it does not dry out while smaller pieces finish.
- Adjust the heat in the marinade. Cayenne is optional, and paprika provides color without much heat. For guests with different preferences, keep the base mild and put chili sauce or sliced fresh chilies on the side rather than making the entire batch spicy.
- Keep the skewers bite-size and evenly spaced. Oversized chicken cubes take longer to cook, while crowded pieces trap steam and brown poorly. If using wooden skewers instead of metal, soak them in water for at least 30 minutes before threading to reduce scorching; that soaking time is additional to the recipe’s stated timeline.
- Scale without crowding. For a bigger gathering, make several batches of marinade and use multiple sheet pans. If pans must share an oven, rotate their positions halfway through and use a thermometer to confirm doneness on each pan, since oven hot spots can make cooking uneven.
Serving Suggestions
For an evening wedding buffet, arrange the skewers in a shallow serving dish with lemon wedges and a bowl of mint-yogurt dip beside them. Put out a small first platter and replenish it from the kitchen rather than setting every skewer out at once. Guests can take one or two easily, and the smaller portions leave room for other savory dishes and dessert.
To make the skewers part of a more filling meal, serve them with basmati rice, warm naan or roti, and a crisp cucumber-and-tomato salad. Pickled onions or a simple green chutney add a tangy counterpoint to the creamy marinade. If the meal includes several substantial dishes, count two skewers per person as a useful starting point; for a light spread where these are the main protein, plan more generously and provide rice or bread.
For buffet safety, keep hot food at 140°F (60°C) or hotter, or set out smaller portions and replace them regularly. Keep the dip chilled, and do not leave perishable food at room temperature for more than 2 hours; reduce that limit to 1 hour if the temperature is above 90°F (32°C). Use separate tongs for the chicken and the other dishes.
Variations
Use a different cut. Boneless, skinless chicken breast can replace the thighs at the same weight. It has a leaner texture and may cook a little faster, so begin checking the largest pieces at 15 minutes and remove them as soon as they reach 165°F (74°C). Avoid mixing breast and thigh pieces on the same skewer if they are noticeably different in size.
Make a milder marinade. Leave out the cayenne and use sweet paprika. Garam masala blends vary in intensity, so taste a tiny dab of the marinade before adding the chicken and adjust the spices if needed. The yogurt, ginger, garlic and lemon still make a flavorful coating without extra chili heat.
Offer a vegetarian tray. For a separate meat-free option, thread 1-inch (2.5 cm) cubes of paneer with bell pepper and onion, coat them in a small batch of the same spiced yogurt mixture, and roast until hot and lightly browned, usually about 10–12 minutes at 450°F (230°C). Check early because paneer can firm up if left in the oven too long. Use a clean, separate pan and utensils, and do not apply the chicken’s cooking instructions to the paneer.
Change the dip. If fresh mint is difficult to find, use 1 tablespoon (about 3 g) chopped cilantro instead; the dip will taste more herbal and less cool. For a dairy-free spread, serve a separate dip made with plain unsweetened coconut yogurt, noting that it will be thinner and slightly sweeter than Greek-yogurt dip.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of cooking, packed in a covered container. Keep the dip in its own sealed container. The cooked skewers and dip will generally keep for 3–4 days in a refrigerator at 40°F (4°C) or below. If the skewers have been displayed on a buffet for longer than the safe room-temperature limit, discard them rather than saving them for later.
For best texture, remove the chicken from the skewers and place it in a covered oven-safe dish with a teaspoon or two of water. Reheat in a 325°F (165°C) oven until the chicken reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, stir or turn the pieces between intervals, and check several pieces for 165°F (74°C). Reheat only the amount you plan to serve, and do not warm the yogurt dip.
To freeze, pack cooled chicken in an airtight freezer container for up to 2–3 months for best quality. Thaw it in the refrigerator, not on the counter, then reheat to 165°F (74°C). Peppers and onions may soften after freezing, so the thawed chicken is best used in wraps, rice bowls or another cooked dish rather than served as a polished platter of skewers.
Frequently Asked Questions
Can I prepare the skewers the day before?
You can make the dip a day ahead and cut the vegetables in advance. For the best chicken texture, keep the chicken refrigerated in its marinade for the recipe’s 2-hour period, then thread and roast it closer to serving. If you need to marinate ahead, keep it covered and refrigerated, and avoid extending the time much beyond overnight because the yogurt and lemon can soften the chicken’s surface.
Can I cook these chicken tikka skewers on a grill?
Yes. Heat a clean grill to medium-high and oil the grates lightly. Grill the skewers, turning every few minutes, until the largest chicken pieces reach 165°F (74°C) on a food thermometer. The exact time depends on the grill and the size of the pieces, so use temperature rather than a fixed minute count. Metal skewers become hot; use tongs or heatproof gloves to handle them.
Can I use wooden skewers?
Yes. Choose sturdy, short wooden skewers and soak them in water for at least 30 minutes before threading. This helps limit burning in the hot oven, although the exposed tips may still darken. Keep them away from the heating element and use a rimmed pan so the food stays securely supported.
How many skewers should I plan per wedding guest?
This batch provides 24 appetizer-size skewers, or two per person for 12 guests. If the buffet has many other substantial options, two may be enough. If these are the only meat dish or guests will be eating them as a main course, plan more than two per person and add filling sides such as rice, bread and salad.
Can I make the dip without Greek yogurt?
Yes. Plain regular yogurt works, but it is thinner, so drain it through a fine-mesh strainer lined with cheesecloth for 30–60 minutes if you want a dip that clings to the chicken. A thick dairy-free yogurt can also be used, though its flavor and consistency vary by product. Keep any substitute chilled until serving.
Related
- Duck Pancake Canapés with Hoisin, Cucumber and Scallions
- Evening of Fine Food: Salmon with Beurre Blanc
- Eggs and Bacon: Is It a Good Breakfast?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).