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 6 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. Riya says

    Hey Ashley,

    This looks drooling. Thanks for the lovely recipe.
    Thinking of making this on this weekend. BTW should we add lemon to give the tangy taste?


  2. Tina says

    Thanks Ashley. Great recipe. The fresh spices do make a difference. I sprinkled the cooked chicken with bit of lemon juice and then chaat masala.🤤

    Do you have a recipe for minced chicken kabobs? Mine always fall off the wooden sticks. I have also used round metal skewers. Doesn’t work for me.

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