Grilled Chicken Tikka Skewers

D'Artagnan chef bio | Yield: Serves 4
Our organic chicken tenderloins get an aromatic yogurt marinade before being skewered and grilled in this tasty recipe.
Grilled Chicken Tikka Skewers Recipe | D'Artagnan


  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili
  • ¼ teaspoon ground cayenne pepper
  • 1 cup full-fat yogurt
  • 2 cloves garlic, smashed and chopped
  • ½” piece fresh ginger, peeled and chopped 
  • 2 limes, divided use
  • Kosher salt and freshly ground black pepper
  • Neutral oil, we used avocado oil
  • 2 packs Organic Chicken Tenderloins
  • Mint Raita for Grilled Meats, for serving, optional


  1. In a small dry skillet over medium-high heat, toast the cumin and coriander seeds until fragrant, being careful not to burn. Place toasted spices in the pitcher of a blender along with turmeric, garam masala, cayenne, yogurt, garlic, ginger, juice and zest of 1 lime, 1 teaspoon salt, a few grinds of pepper, and 1 teaspoon oil; blend on high until completely smooth, about 1 minute.
  2. Cut each tenderloin into thirds and place in a non-reactive bowl. Cover with marinade and stir well to coat. Refrigerate for at least 4 hours, up to overnight, stirring occasionally.
  3. About an hour before you begin to cook, remove chicken from the refrigerator and soak bamboo skewers in water. Preheat an oiled grill to medium-high.
  4. Skewer the chicken, leaving a little space between each piece. Grill the chicken until just cooked through, about 8-10 minutes total time, turning as needed. Cut remaining lime into wedges. Serve skewers warm with lime wedges and raita, if desired.