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You are here: Home / Recipes / Recipes by Course / Main Meal / Quark (or Yoghurt ) Marinaded Chicken Tikka Kebabs

Quark (or Yoghurt ) Marinaded Chicken Tikka Kebabs

Published on March 11, 2015 by Helen 20 Comments
Last Updated on January 26, 2021

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Marinating in yoghurt or quark makes chicken so soft and moist.

 

Marinating in yoghurt or quark before cooking both tenderises and moistens as well as giving the meat a lovely coating and flavour.

Quark is a Continental cheese, a fat free cross between fromage frais and a cream cheese. We have been using it for baking, to top porridge or cereal, adding a dollop to smoothies – it is relatively high in protein so fills me up.   The latest use is for marinating chicken for kebabs.

Until recently most Quark for sale in the UK has been imported, but there is now a British brand of Quark that I buy and use – read more here.

My top tip for perfectly cooked kebabs is to start them in the oven, and then finish in a pan, griddle or on the BBQ.  Cooked all the way though with just a little browning. 

Serve on a bed of no mayo slaw. 

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4.88 from 8 votes

Table of Contents

  • Quark (or Yoghurt ) Marinaded Chicken Tikka Kebabs
    • Ingredients
    • Instructions
    • Notes

Quark (or Yoghurt ) Marinaded Chicken Tikka Kebabs

Quick & easy, fuss-free lightly spiced chicken tikka kebabs are a quick meal to make when you have some chicken and quark (yoghurt) around!
Servings: 4 kebabs
Author: Helen Best-Shaw
Prep Time2 mins
Cook Time20 mins
Total Time22 mins

Ingredients

  • 100 g plain quark
  • 1 clove garlic – minced
  • ½ cm fresh ginger – grated
  • ½ tsp cumin – ground
  • scant ½ tsp mild chilli powder – to taste
  • ½ tsp ground turmeric
  • ½ tsp coriander seeds – ground
  • Seeds from 3 cardamom pods
  • 4 – 6 chicken thighs – depending on size cut into 2.5cm pieces
  • Fresh red chilli and coriander to garnish

Instructions

  • Mix the quark and the spices together. Stir in the chicken pieces, cover and leave in the fridge for at least 2 hours or overnight.
  • An hour before you want to cook soak 4 wooden kebab skewers in water.
  • Thread the chicken pieces onto the skewers, and bake in the oven at 170C / GM5 for about 20 minutes until cooked through. Then fry, griddle, grill or BBQ for a minute or so to give some grill marks.
  • Serve garnished with slices of chilli and some fresh coriander.

Notes

  • This recipe is 7 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Quark (or Yoghurt ) Marinaded Chicken Tikka Kebabs
Amount Per Serving
Calories 269 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 110mg37%
Sodium 97mg4%
Potassium 231mg7%
Carbohydrates 1g0%
Sugar 1g1%
Protein 21g42%
Vitamin A 90IU2%
Vitamin C 0.7mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: BBQ
Cuisine: Meat
Keyword: Chicken Tikka Kebabs, kebabs
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Making your own kebabs is considerably cheaper than buying them so I am sending this to Credit Crunch Munch which I run with Camilla, hosted this month by Jo.

Post commissioned by Sainsbury’s – these would be perfect for your Easter menu – click for all your Easter groceries.

 

Chicken-Tikka-Kebabs-Long-Pin

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Filed Under: Main Meal, Poultry, Quick & Easy, Recipes, £ Ingredients: Chicken, Chilli, Garlic, Ginger, Herbs, Quark, Spices

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    Recipe Rating




  1. Camilla @FabFood4All

    5 stars
    Gorgeous looking Kebabs Helen, I have some chicken thighs in the freezer so might give this a go!

    Reply
    • Helen

      Thank you Camilla. Let me know how they go.

      Reply
  2. Bintu @ Recipes From A Pantry

    4 stars
    You are giving me ideas for lunch today then Helen.

    Reply
    • Helen

      I aim to please Bintu!

      Reply
  3. [email protected]

    5 stars
    We love Quark too, and it is great seeing it get some ‘recipe love’ from you. Many people that I see at work who are on chemotherapy can’t eat yogurt so I advise giving Quark and fromage frais a try as a very decent ‘non-bio’ alternative. An enticingly easy recipe Helen.

    Reply
    • Helen

      That is very interesting Kelly. I had no idea about chemo and not being able to eat yoghurt.

      Reply
  4. Kavey

    They look delicious. And I do love your new Helen Best-Shaw stamp, very slick and looks gorgeous.

    Reply
    • Helen

      thank you Kavey. I love my watermark too.

      Reply
  5. Sarah Maison Cupcake

    5 stars
    Mmm they look tasty. I’ve not tried chicken in quark but I know how tender it is in yogurt and must experiment next time I see some quark on sale (not that often to be honest).

    Reply
    • Helen

      It does need to be in more places. Waitrose have it.

      Reply
  6. Adam Garratt

    5 stars
    They rather delightful Helen I must say. I’ve used yoghurt plenty of times for making tandoori chicken but never quark so I must give this a try. All the best

    Reply
    • Helen

      I am really enjoying using quark Adam, especially now there is a British brand.

      Reply
  7. Heidi Roberts

    5 stars
    A sure sign the BBQ season is coming, tikka kebabs! Nice to see a healthy spin with the quark.

    Reply
    • Helen

      Thanks Heidi! I do like a good BBQ

      Reply
  8. Glamorous Glutton

    5 stars
    These look really tasty. I love quark and use it often, this is definitely a recipe to add to my quark list. GG

    Reply
    • Helen

      I am a quark convert now! Such a useful tub to keep in the fridge.

      Reply
  9. Lou, Eat Your Veg

    5 stars
    I usually use yogurt as a marinade and hadn’t ever considered quark, might do now though. Looks like a lovely spice mix you’ve got there too, no doubt exceptionally tasty!.

    Reply
    • Helen

      I love this British quark. It is that much thicker than yoghurt, well worth keeping in the fridge.

      Reply
  10. Janie

    Mmm, they looks delish Helen and it’s a perfect recipe to have up your sleeve when camping.
    Janie x

    Reply
    • Helen

      Good point re camping Janie. They’d be delicious over a camp fire.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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