Chicken Tikka with Grilled Veggies




Total Time: 1 hr, 30 mins

Prep Time: 20 mins + 1 hr to marinate

Cook Time: 10 mins

Yield: 4 servings




  • 1½-2 lbs. boneless chicken thighs, cut into 1-inch cubes
  • salt and pepper, as needed
  • juice of one small lemon
  • Tbsp good olive oil, divided
  • 1 Tbsp paprika
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 small onion, diced
  • 2 cloves garlic, sliced
  • 1 cup Greek yogurt
  • 1 red bell pepper, cored and quartered
  • 1 green bell pepper, cored and quartered
  • 1 small zucchini, cut into bite size pieces
  • naan or rice, for serving




  1. Season chicken with salt, pepper, and lemon juice.
  2. In a small saucepan heat 2 tablespoons olive oil. Add spices and cook until aromatic, about 1 minute. Add onions and cook over medium heat until the onions are very tender, about 1 minute. Add garlic and continue to cook about 1 minute.
  3. Puree onion spice mix in a blender or processor, adding small amounts of yogurt to create a sauce.
  4. Combine sauce with chicken, mix well, and add remaining yogurt. Allow to marinate for about 1 hour. Skewer chicken pieces.
  5. Prepare a grill for medium-heat cooking. Toss peppers and zucchini in remaining olive oil. Grille veggies and chicken until cooked through and well-charred, about 5-6 minutes.
  6. Cut veggies into bite size pieces and serve alongside chicken with Naan or rice.