Achari Chicken Kebab


This Achari Chicken Kebab is the best chicken kebab I’ve ever made. These spicy, tangy, succulent bites of chicken are grilled to perfection.

Achari Chicken Kebab - an Indian kebab recipe for the grill by

Achari Chicken is made with the same spices that go into “achar.” If you’ve never had achar before, it’s an Indian pickle – very different from the type of pickle you might be used to eating. Indian pickles are slightly sour and somewhat spicy. They’re delicious. I used to love eating plain roti (bread) with achar as a kid.

Achari Chicken Kebab - an Indian kebab recipe for the grill by

The spice mixture for these kebabs is made using whole spices. Freshly ground whole spices have SO much more flavor than pre-ground spices (who knows how long those have been sitting on the shelf anyway). If you want a truly spectacular dish, always go with freshly ground. Get yourself a trusty little spice/coffee grinder – and see the difference it makes in your cooking. You won’t be disappointed. You can buy whole spices online or just get them from your local Indian grocery store to get the best prices.

Typically at my house, my dad does the grilling. In fact, it’s tradition for him to grill on Father’s Day – which is coming right up! We’ve tried taking him out to celebrate, but the fact is he’d rather grill for the family. Maybe it’s a dad thing? I think this dish should be on your menu this Father’s Day or on the Fourth of July or anytime this summer.

achari chicken kebab recipe

If you make achari kebabs even once this summer, you’ll definitely make them again.

Achari Chicken Kebab - an Indian kebab recipe for the grill by

Achari Chicken Kebab

Achari Chicken Kebab - an Indian kebab recipe for the grill by

Achari Chicken Kebab

5 from 3 reviews
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  • Freshly grind the fennel seeds, fenugreek seeds, kalonji, black peppercorns, and cardamom seeds.
  • Add the freshly ground spices and all remaining ingredients to a large bowl and mix well. Add the chicken pieces and mix until well combined.
  • Allow the mixture to marinate in the fridge for 2-8 hours. Take it out 30 minutes before grilling to allow the chicken to come to room temperature.
  • Thread the pieces of the chicken onto skewers.
  • Grill on high heat (lowering to medium-high if needed) until golden brown and cooked through, turning skewers occasionally.
  • Transfer skewers to a platter and serve on top of grilled onions, bell peppers and lemon wedges.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Marry says

    5 stars
    So good, thank you! Lucky for me there is an Indian grocery store near me. The mustard oil I bought doesn’t have much flavor though, KTC brand from the U.K. Is there another brand you recommend? Love your pictures too!

  2. Suzy says

    5 stars
    I’ve made this recipe a few times and love it! Especially good dipped into your artichoke hummus. I’ve been able to grill the chicken in the past, but I’ll be making this at a friend’s house and they don’t have a grill. How do you suggest I cook it?

  3. Saloni says

    5 stars
    This turned out lovely! Thank you, thank you, thank you for this website – now I can cook Indian food and stay paleo! Please produce a hard copy/Kindle version of your cookbook soon!

  4. Gavin says

    Really like th look of this dish.

    One question….

    Are the chicken thighs skinless or do you leave the skin on?

  5. Isabel says

    I have now made many of your recipes as well as directed many of my family and friends here. I am part of a lunch group which since trying your recipes has insisted I “keep it Indian”. Such a hit! Thank you thank you for your amazing recipes and presence. What a gift to the Paleo world!

    • My Heart Beets says

      Isabel, I am so glad that you like my recipes and that you make Indian food for your lunch group! Thank you for sharing my website with your family and friends – it means so much for my growing blog 🙂

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  1. […] with family or friends. If you’re a fan of Indian food, you can grill these kebabs along with my achari chicken kebabs and serve them both with green chutney on the side. How’s that for an Indian meal made on the […]