This Yoghurt Black Pepper Chicken Tikka Seekh takes a gentler route than the deep-red tandoori classics, built around thick yoghurt and coarsely cracked black pepper instead of chilli-forward masalas. The yoghurt tenderises the minced chicken and gives the seekh a tangy, almost creamy base note, while the black pepper comes through sharp and warm rather than fiery, making this a good choice if you want flavour without a lot of heat. It grills beautifully over charcoal, developing a light char that plays well against the cooling yoghurt marinade underneath, but it does just as well finished in a pan with a lid on low heat so the outside doesn't dry out before the inside cooks through. Pair it with a simple cucumber raita, some sliced onions with lemon, and soft naan for a meal that leans mild but never bland.

Because black pepper marinades can scorch faster than red masalas due to sugar and dairy content, keep the flame moderate rather than high, and turn the skewers often for even colour. As with any marinated chicken, cook it fully until no pink remains before serving, and refrigerate or freeze promptly if you're not cooking it the same day. If you're stocking up on more cuts, shop fresh chicken online in UAE alongside this one.

QuicKart keeps it fresh and delivers free across the UAE, so a milder family favourite is always within reach.