Grilled Chicken Kebabs
These grilled Chicken kebabs or kabobs have the best blend of spices in the marinade. Boneless Chicken cubes and colorful veggies threaded in skewers, whether cooked on a grill or a pan indoors, always guarantee the best juicy and smokey chicken.
Summer grilling is incomplete without a few barbeque recipes on the menu, chicken kebabs are my go-to in every season. The marinade is easy to make with pantry staples but packs a real punch(thanks to fresh lemon juice). Chicken soaks up all the flavors of the marinade and turns out perfectly seasoned, juicy, and tender every single time.
Why we love these kebabs is this recipe’s versatility. You don’t always have to light up the grill to make it. You can make these in the oven or in a grill pan and get the same smokey kebabs like in your favorite kebab outlet. You also get to use all those colorful veggies, which get beautifully charred.
Grilled chicken kebab Ingredients
To make chicken kebabs you need:
- Chicken- Boneless chicken breast cut into 1-inch cubes. Because of the marination, chicken breast stays moist and juicy. If using frozen chicken, thaw it completely. You can also use chicken thighs.
- Skewers– Metal skewers are reusable, but I never find them when it’s grilling time. Wooden ones come in handy. All you have to do is to soak in water for 15 minutes to prevent it from catching fire.
Chicken kebab marinade
- Lemon juice- The acidity in lemon juice tenderizes the chicken and also makes the flavor pop.
- Parsley- For a pop of freshness and flavor.
- Garlic- You can use garlic powder, but fresh garlic has a different flavor.
- Oil- You can use any oil with a high smoking point. Oil keeps the chicken pieces from sticking to the grill/pan.
- Seasoning mix– I have used a blend of spices for a warm and smokey flavor.Smoked paprika, ground cumin, cinnamon, salt and pepper. You can use dried oregano or thyme in the seasoning mix as well.
Vegetable options
You could use a blend of colorful vegetables in the skewers. Make sure you keep the ratio of chicken and veggies 2:1. Colourful peppers, zucchini, and onions are popular choices. Cut them into wedges roughly 1-inch and thread in between the meat. Baby mushrooms will also be perfect in these chicken kabobs.
How to make
Good marination is the game changer
This marination does all the trick and gives you moist succulent chicken every time. The acid in lemon juice tenderizes the meat by breaking down the protein. The fat(olive oil) in this case keeps the meat moist. I love the warm spices like cinnamon and cumin in the marinade. Smoked paprika gives you that char-grilled smokey flavor even if you make them on the stovetop on a grill pan.
Along with a good marinade, it’s important to rest the chicken for at least 30 minutes and season the chicken inside out.
When the marinated chicken is almost thawed and you are ready to cook, 15 minutes prior to that soak the wooden skewer if using. Also, cut the veggies and keep ready for grilling.
Thread marinated chicken and vegetables to the skewers. You can either cook them outdoor or grill pan until the chicken is done. Bast chicken once in between with leftover marinade.
Chicken kebab cooking tips
- Make sure you take out the marinated chicken out of the fridge at least 30 minutes before grilling, for it to cook evenly.
- You can toss the veggies along with chicken to coat with marinade just before skewing. If the veggies are left longer in the marinade, they will leave water because of the salt and lose crispiness.
- Keep the chicken pieces to 1 inch, if too small they will burn quickly, and too large they will remain undercooked.
Storaging
Remove chicken and veggies from the skewers and store it in airtight container for up to 3 days.
Reheat-
Reheat leftovers in a microwave or preheated oven. These kebabs reheats well in an air fryer too.
Freeze–
Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables might loose the crunch and get soggy.
Serve kebabs with
There are a various ways you can serve these kebabs.
- Salad- Any grilled meat goes well with a refreshing summer salad that’s zesty. Like this Quinoa Salad, Greek Tortellini salad , Mediterranean Chicken pea salad. Pair with classic salads – Roasted corn salad, Corn pasta salad .
- Make a Mediterranean spread – Pita bread, Hummus, Cucumber feta salad, Tomato salad , and olives.
Grilled Chicken Kebabs
Ingredients
- 500 grams chicken breast
- ¼ cup olive oil
- 1 lemon juice juice
- 1 tablespoon garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- â…“ cup chopped parsley/cilantro
- 1 red bell pepper
- 1 large red onion
Instructions
- Soak the wooden skewers in water for 10-15 minutes. This is to prevent the skewer from catching fire while grilling.
- Cut chicken breast into 1-inch pieces. Cut pepper and onion into square wedges.
- To the chicken pieces, add olive oil, lemon juice, finely minced garlic, smoked paprika, ground cumin, cinnamon, salt, pepper, and chopped fresh parsley. Let it marinate for at least 30 minutes for up to 24 hours in the refrigerator.
- Bring marinated chicken pieces to room temperature before grilling.
- Thread the chicken and vegetables onto the skewers.
- Cook for 5-7 minutes on each side or until chicken is cooked through. Bast chicken skewers in between with the leftover marinade from the bowl once.
- Serve warm with a fresh squeeze of lemon.
Hi,
Your Grilled Rosemary Chicken Kebab looks delicious!
Is chicken mince the same as ground chicken? IF it isn’t, what is chicken mince and where can you purchase chicken mince?
What does 500 gms calculate into pounds?
Thank you,
Mary
Hi Mary, Yes, it is pound chicken. 500 grams translates roughly to a little more than 1 pound. Happy cooking 🙂
These chicken kebabs look so tender and flavorful! Perfect for grilling season!
Absolutely perfect for summer barbecues. Thank you Bethany.