📝 About This Recipe
Inspired by the vibrant street food stalls of the Levant and the Gulf, this Middle Eastern Chicken Tikka is a masterclass in balance, swapping heavy Indian spices for the bright acidity of lemon and the earthy warmth of cumin and paprika. Each morsel of succulent chicken is marinated in a velvety yogurt base that tenderizes the meat to perfection while creating a beautiful charred crust over an open flame. It is a quintessential Halal grill staple that brings the smoky, aromatic soul of a Middle Eastern barbecue right to your kitchen.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Thighs (boneless and skinless, cut into 1.5-inch cubes)
The Signature Marinade
- 1/2 cup Greek Yogurt (full fat for best texture)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese or Greek oil preferred)
- 6 pieces Garlic Cloves (turned into a smooth paste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Tomato Paste (for color and deep umami)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Allspice (the secret Middle Eastern touch)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Sumac (for a tart, purple dusting)
- 1/2 piece Red Onion (thinly sliced into half-moons)
👨🍳 Instructions
-
1
Pat the chicken cubes dry with paper towels to ensure the marinade adheres perfectly to the meat.
-
2
In a large glass mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and tomato paste until smooth and salmon-colored.
-
3
Add the garlic paste, cumin, smoked paprika, coriander, allspice, salt, and black pepper to the yogurt mixture. Stir vigorously until the spices are fully incorporated.
-
4
Fold the chicken cubes into the marinade, ensuring every single piece is generously coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for maximum tenderness.
-
5
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
-
6
Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off, allowing for more even grilling.
-
7
Thread the chicken pieces onto the skewers, leaving a tiny bit of space between each piece so the heat can circulate and brown the edges.
-
8
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
-
9
Place the skewers on the grill. Cook for 5-6 minutes on the first side without moving them, until you see distinct grill marks and the meat releases easily.
-
10
Flip the skewers and cook for another 5-7 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
-
11
Remove the chicken from the grill and let it rest on a warm platter for 3-5 minutes to allow the juices to redistribute.
-
12
Just before serving, sprinkle with a heavy dusting of sumac, chopped parsley, and the sliced red onions for a fresh, crunchy finish.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the tikka juicy under high heat. Don't skip the tomato paste—it provides the signature reddish hue and helps the marinade caramelize on the grill. If you don't have an outdoor grill, a cast-iron grill pan on high heat is the best indoor substitute. For an extra layer of authenticity, place a piece of glowing charcoal in a small foil bowl inside the container of cooked chicken and drizzle with oil, then cover for 2 minutes to infuse a smoky flavor.
🍽️ Serving Suggestions
Serve with a side of fluffy Saffron Basmati Rice or warm Lebanese Pita bread. Pair with a cool bowl of Toum (Middle Eastern Garlic Sauce) or a creamy Hummus. A crisp Fattoush salad with pomegranate molasses dressing provides the perfect acidic contrast. Offer a side of grilled tomatoes and spicy green peppers for the full kebab house experience.