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Homemade Chicken Kebabs are so easy to make and give us succulent, juicy meat that’s packed with flavour thanks to the simple yoghurt marinade. A total treat that’s ready in about 30 minutes and gives us plenty of options for cooking – this recipe works for the oven, grill or barbecue!
Chicken Kebabs are so simple to make, they are basically marinated chicken, threaded onto skewers and cooked through, using whichever method you prefer… This recipe is a much-loved staple of our summer barbecues, but you can easily make it indoors using your oven or grill (broiler).
This recipe was first published in 2018, featuring a simple marinade of yoghurt, paprika, cumin, cinnamon, chilli flakes, garlic and lemon for ultimate flavour. (Threading chicken onto skewers allows you to cook small pieces together, giving lots of surface area that gets us those tasty, charred edges. I manage to keep them juicy and tender by not overcooking them – I’d recommend using a meat thermometer if you have one.)
I’ve veered off with variations such as Chicken Souvlaki (more specifically Greek-flavoured) and Chicken Satay Skewers (more Asian-inspired), but this is the OG and has stood the test of time.
While the recipe has stayed exactly the same, I am pleased to have added the bonus of step-by-step videos to this recipe post (see below) to make it even easier to follow along.
Why you’ll love this easy Chicken Kebab recipe
⭐️ Super simple but mouthwateringly delicious
⭐️ Easy cooking methods on grill (broiler), BBQ or oven
⭐️ Accompany with your favourite simple side dishes
What is a Chicken Kebab?
Known to some as a kebob (in the US), a kebab can refer to any kind of flavoured cooked meat or vegetables, and there are lots of different versions across the world, especially in the Mediterranean and in parts of the Middle East and Asia (for example, Doner Kebab, Shawarma, Shish and Seekh.)
This version is an all-rounder – slightly smoky, spicy Chicken Kebab with the lemony infusion that makes it light and citrusy too.
I use boneless and skinless chicken thighs here, but you can use chicken breast too. Thighs stay very tender but can take a little longer to cook and are higher in fat. Whichever you prefer will work.
While this is a super simple recipe, as you’ll see in the videos below, there are a few things to note…
➡️ Marinade: The chicken will be really flavourful if you can leave it for at least 2 hours in the fridge in the marinade. If you have less time, even half an hour is better than nothing. Longer is better if you can though (up to 12 hours).
➡️ Skewers: If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using. Alternatively, metal skewers are great and reusable.
➡️ Temperature and timings: However you’re cooking these, as a rule they will take about 20-30 minutes at 180°C fan/200°C/400°F/Gas Mark 6. If cooking them under a hot grill (broiler) or on the BBQ, the timing will be the same, 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.
Chicken Kebab Ingredients
- Chicken – I like to use chicken thighs for this recipe as they become tender when marinated. They are also full of flavour. Feel free to replace them with chicken breasts if you prefer though.
- Natural yoghurt – You could also use Greek if you prefer.
- Spices – Paprika, ground cumin, cinnamon, dried chilli flakes and garlic granules.
- Lemon – Use the zest and juice.
- Sea salt and freshly ground black pepper – Season generously.
How to make Chicken Kebabs
1. Cut the chicken thighs lengthways with a knife (as per the full recipe below).
2. Mix the marinade ingredients together well in a bowl.
3. Add the chicken thighs to the marinade, mix well, cover with cling film and put in the fridge.
4. Thread onto skewers and cook until golden on the outside and cooked through.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days and cold leftovers are delicious for picnics or in packed lunches. You could also reheat the chicken fully before serving.
In the freezer Leftover cooked chicken is fine to freeze. Wait until it’s cooled then portion up and freeze. Defrost thoroughly again before reheating.
Recipe Tips
Be careful not to overcook!
They will stay tender if you don’t overdo it. Use a meat thermometer like this Thermapen one. The ideal cooking temperature for chicken is 74°C. There’s also more cooking time information here.
Skewers
Bamboo Skewers look nice but beware that they do burn if you don’t soak them in water for at least 30 minutes before using.
You could also use metal skewers. I like these Metal Skewers Set on Amazon.
What to serve with Chicken Kebabs
Anything goes, but because I’m usually making these for the barbecue in summer, I will serve it with other BBQ sides, such as Rice Salad, Greek Salad (or any salad), sometimes Baked Beans or Jacket Potatoes.
Flatbreads are also great if you’re staying on the Mediterranean vibes, as well as Tzatziki or dipping.
More kebab-style recipes…
Under 30 minutes
Easy Paneer Tikka {For Grill, Oven or BBQ}
Under 30 minutes
Easy Lamb Koftas {with Tzatziki}
Family Dinner Ideas
Sticky Halloumi Kebabs {with Sweet Chilli Dip}
FAQs
It will be really flavourful if you can leave it for at least 2 hours in the fridge. BUT if you need to marinade for less, even half an hour is better than nothing. Longer is better if you can though, up to 12 hours.
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.
You could also add in extra vegetables, like peppers or onions onto the skewers.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Kebab Recipe {Grill, Oven or BBQ}
Ingredients
- 1 kg (2.2 lb) Chicken thighs, Boneless and skinless
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
- 1 Lemon, Zest and juice
- Salt and freshly ground pepper
Instructions
- Slice the chicken: Cut the chicken thighs lengthways with a knife.
- Make the marinade: Mix the ingredients together well in a large bowl.
- Combine: Add the chicken thighs to the marinade and mix well. Cover with cling film and put in the fridge to marinate for at least 30 minutes, or even better, overnight.
- Time to cook: Thread the coated chicken onto skewers and cook for about 20 minutes until golden on the outside and cooked through.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
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.
Delicious!!! Even my wife and kids loved it! Very easy to make!!
These are delicious! Made them tonight for dinner and my boys absolutely loved them! So tasty! And so easy to make. Thanks for the recipe X
We made these tonight for tea and my son who is 23 and vegetarian had it on fish rather than chicken . They both chicken & fish went down a storm. We will definitely be doing these again and again.
A good recipe for the BBQ next year too. And a bonus that they are healthy and low fat .
Thanks for sharing
So pleased you liked them Karen!
Your picnic spot is so refreshing. Loinging to get out in the sun. Plus, I guess, this recipe can be made on the pan too, as I don’t have a grill oven.
I love chicken thighs (and drumsticks) and I think this is the best recipe I’ve tried for a very long time. Didn’t have skewers, so simply grilled de-boned marinated thighs for about 20-25 minutes, then chopped them into kebab sized pieces. I used skyr (Icelandic) style yoghurt for the marinade, and as I had no lemon, I used a lime instead. I only marinated the chicken for about 30 minutes in the fridge but was absolutely blown away by the succulence and tenderness of the result. I suspect cooking the whole thigh helped keep it moist. You certainly wouldn’t need to brush it with oil using this method.
Tried this recipe tonight as a last minute change of plan, added peppers and onions to the skewers and used a own brand low fat yoghurt, left to marinade for 1 hour and the chicken was succulent and full of flavour. It was delicious and will definitely be making again, served it with salad, pitta bread and a rice salad. A hit with all the family.
Delicious!! I made this recipe and oh man, perfect chicken skewers. I made it with chicken ready and it was moist. Thank you for sharing!!
Hi there – did you oven cook? If so, what temp/timings did you use?
I took have lost the will to live this week. Am making your Slow Cooker Chicken Curry for supper tonight because it’s so easy and tasty. But will try these kebabs; look lovely!
Yummyyyyyyyyyy yumyyy😋😋😋I tried it at home it was simply delicious .
How many teaspoons of salt and pepper?
Very excited to try this for New Years Eve. My boyfriend and I used to get Kabobs at a restaurant by my apartment. We bought a house together and are far from our kabob place. I’m planning a romantic evening in, and this will be such a cute surprise for him! Thank you for sharing this recipe!
Does anyone have some side dishes that might pair well?
Middle Eastern Cuccus goes well with the flavors in the marinade .
Rice or parathas, a yoghurt dip, a salad, Couscous or Quinoa are all good options.
I would recommend a pilaf of rice and orzo cooked with butter, and a red cabbage salad, which is basically thinly sliced red cabbage in a dressing of red wine vinegar and olive oil.
Eat this, sitting out in the sun, paired with a large glass of chilled Grüner veltliner.