Chicken Tikka Kebab Recipe

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Cut the chicken into 2-3cm (~1″) cubes.
Finely chop the coriander.
Peel the garlic and mash it into a paste with a pinch of salt.
Peel and grate the ginger; mix it with all other marinade ingredients.
Add the chicken to the marinade and stir well to coat all pieces. Cover and marinate for at least 4 hours, or up to 24 hours for more flavor.
If using bamboo skewers, soak them for half an hour before cooking.
Thread the marinated chicken onto the skewers.
Preheat the grill to its hottest setting.
Cook the kebabs under the grill for 15-18 minutes, flipping halfway, until the internal temperature reaches 73°C or 165°F.
For electric grills, enhance charring using a blow torch.
If using an air fryer, spray the basket with oil, place kebabs in a single layer, and cook at 200°C or 400°F for 12-16 minutes, flipping halfway.
For oven cooking, preheat to 220°C or 450°F; place kebabs on a wire rack over a baking tray and cook for 15-20 minutes, ensuring the internal temperature reaches 73°C or 165°F.
For BBQ, heat the grill with direct and indirect heat; sear the kebabs over direct heat for 1-2 minutes per side, then move to indirect heat until the internal temperature reaches 73°C or 165°F.

Marinate the chicken overnight for maximum flavor; adjust chili powder based on spice preference.