Chunks of chicken marinated in yogurt and spices, grilled to perfection in an airfryer with mixed peppers and onions on skewers, served with spicy mint-cilantro chutney.
In a medium bowl, add all the ingredients for the marinade and mix well. Add chicken and coat well. Allow to marinate for at least 4 hours or overnight in the refrigerator.
Thread the marinated chicken, peppers and onions in the skewers and lightly brush the skewers on all sides with oil. Next use one of the 3 cooking methods:
1. Airfryer
Brush the air fryer basket with oil and place the chicken skewers in the basket. Set the temperature to 380 degree F and cook time for 15 minutes.
2. Oven
To make Chicken Tikka Kebob in the oven place the skewers on a baking tray lined with parchment paper. Preheat the oven to 400 degrees F and bake for 15 minutes. Broil for 5 minutes to get the char marks.
3. Outdoor Grill
To make Chicken Tikka Kebob on an outdoor grill, soak the wooden skewers in water for an hour. This prevents the skewers from burning. Then thread the chicken and veggies on the skewers and brush with oil. Preheat the grill at 400 degrees and grill the chicken skewers on aluminium foil brushed with oil for 10 to 15 minutes. Turn the skewers halfway through.
To serve
Make the chutney by blending all the ingredients in a high speed blender using water as needed. Serve the chicken tikka kebab with mint-cilantro chutney.