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An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.
If there’s one food that reminds me of summer holidays, it’s a Chicken Kebab.
When I was in my 20s, my lovely BFF, Naomi and I were often adventuring (that might be a bit strong, laying by a pool somewhere hot is more accurate). Our holidays were heavily focussed around cocktails, feta and food cooked over charcoal.
The smell of kebabs cooking takes me right back there, wanting to order a mojito!
I can’t promise that these are authentic to the Greek or Turkish kebabs that Naomi and I ate then. But they are my own version and they are super delicious.
How do you make Chicken Kebab?
Chicken kebabs are so simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.
For this recipe we use a marinade of yoghurt with paprika, cumin, a little cinnamon, chilli flakes, garlic and lemon.
Can you cook Chicken Kebabs in the oven?
Yes, it’s perfectly safe to cook chicken kebabs in the oven, as always, just check that they are cooked through before serving.
If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using.
They will take about 20 – 30 minutes at 180C/350F.
How long do you cook Chicken Kebabs for?
If cooking these Chicken Kebabs under a hot grill (broiler) or on the BBQ (or barbecue!) they will take about 20 – 30 minutes depending on how thick your chicken is and how high your heat is.
Always be sure to check that the chicken is cooked through and not pink, before serving.
Are Chicken Kebabs good for you?
Homemade chicken kebabs are not unhealthy when cooked this way.
You can easily make this recipe even lower in fat by using chicken breasts instead of chicken thighs and using low fat, or fat free yoghurt.
(If you’re following the Slimming World plan, this would also make these Syn free chicken kebabs.)
You could also add in extra vegetables, like peppers or onions onto the skewers. These look good too!
Watch me making the Chicken Kebabs on Instagram Stories
Tips for making the Chicken Kebab recipe:
- In these photos I used Bamboo Skewers. I like the way they look but they do burn! You need to soak them in water for at least 30 minutes before using.
- If you prefer metal skewers I like these ones. Once you’ve bought a set, you’ll wonder how you lived without them. I like these Metal Skewers Set on Amazon.
- I like to use chicken thighs for this recipe as they become tender when marinaded with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
- These Chicken Kebabs are delicious cold. We love serving them for a picnic! (There we are below eating them at one of our favourite National Trust spots.)
Fancy some other easy kebab style recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Chicken Kebab recipe:
Chicken Kebab Recipe
Ingredients
- 1 kg (2.2 lb) Chicken thighs, Boneless and skinless and cut lengthways
For the marinade:
- 150 g (0.75 cups) Natural yoghurt
- 2 tsp Paprika
- 2 tsp Ground cumin
- 0.5 tsp Cinnamon
- 0.5 tsp Dried chilli flakes
- 2 tsp Garlic granules , (or 3 cloves of fresh garlic)
- 1 Lemon, Zest and juice
- Salt and freshly ground pepper
Instructions
- Mix the marinate ingredients together well in a large bowl.
- Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
- Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on August 2, 2018 and updated later to make improvements.
What degrees shall I cook this in a fan oven
How’s long do I bake for and at what temperature in a fan oven?
Love this recipe. The chicken stays so moist. Even my fussy ten and seven year old kids seem to like it. It’s a winner!
My mother also said that she thought it was incredibly moist, funny that, lovely seasoning, a jolly good recipe if you ask me, just splendid!
I want to cook these in the oven – what temperature would you recommend and for how long?
Thanks!
I made this in the oven on a wire rack on a Baking tray. 450Farenheit for 20 minutes but you could do it for 15 depending on your oven.
Was lovely and my whole family enjoyed it. Would however recommend brushing on a bit of oil on chicken before sticking it under the grill and defo salt and pepper
Wonderful flavours. I squeezed a little fresh lime juice over the kebabs. Delicious and so simple to make. I’ll definitely be able to make the same recipe for for my family at the next opportunity!
OMG I need glasses. Made marinade this morning, but instead of putting half a teaspoon of cinnamon and chilli flakes, I read It as 5 teaspoons of each in instead. Salvaged the chicken and remade marinade. Leaving overnight and cooking tomorrow. I’ll let you know how I get on!
Oh Caroline!! Sorry, this made me chuckle! Good rescuing! Hope you enjoy it after all that 😉
Sarah, it was lovely. Definitely going to make this again. Thank you so much
Omg Caroline that is so funny you made me spit my caviar all over the settee , i hope it tasted ravashing ;)))))
Gosh Caraline, you silly gal! Made my day, will definetly be trying this recipe becasue of this comment. I love you Caroline.
Lol
Is it ok if we use curd instead of natural yogurt? Please reply
Sorry I’m not sure what you mean by curd, but if it’s a soft cheese, I haven’t tried it but please let me know how you get on!
In India, curd and dhai are the same as what other countries call yoghurt.
Yes, curd is fine. if you want it thicker just hang it for some time ( 15 – 30 minutes would be enough) to let the water drain.
Curd or dahi is another name for yoghurt. It’s one and the same. South Asian families call it by curd and Most of the world call it yoghurt
Thanks Sarah, It looks so yummy!!! Thanks for sharing the recipe. I am surely going to try it out.
Thanks so much for your lovely easy recipe. I doubled up on the ingredients for my family. Cooked it in the oven and served it up with a platter of cuscus and salad for my four grown sons (farmers all over 6ft) … Devoured in minutes requesting same for tomorrows dinner. Thank you.
Yogurt marinades are the best thing to combine with chicken kebabs. Personally I don’t use cinnamon as I am not a fan of it, but overall your recipe is very similar to how I cook them, so you can be confident that you version is traditional enough.
Thanks so much for your comment and the endorsement!