Chicken Kabobs Recipe
Make Chicken Kabobs Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Vegetables & Assembly
Finishing & Serving
Method
Marinade
- 1
Prepare and mix marinade
In a medium bowl whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, 1 tsp salt, 1/2 tsp black pepper and optional honey until smooth.
- 2
Cut chicken
Trim excess fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes so pieces cook evenly. You should get about 20–24 pieces from 1.25 lb.
- 3
Marinate chicken
Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour and up to 6 hours (longer will tenderize more but avoid over 8 hours because yogurt acidity can change texture).
Vegetables & Assembly
- 4
Prepare vegetables and skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. While the chicken marinates, cut bell peppers into 1–1.5-inch pieces, separate red onion layers into wedges roughly same size as peppers, slice zucchini into 1/2-inch half-moons, and leave cherry tomatoes whole.
- 5
Preheat grill or oven
For grill: preheat to medium-high (about 400°F / 200°C) with lid closed. For oven: preheat broiler and position rack about 6 inches from heat or preheat oven to 450°F (230°C) and use a hot baking sheet.
- 6
Assemble kabobs
Thread the marinated chicken and vegetables onto skewers, alternating chicken pieces with bell pepper, onion, zucchini and a cherry tomato for even cooking and visual appeal. Leave a small space between pieces so heat circulates. Reserve any leftover marinade for brushing (do not use raw marinade that touched raw chicken unless boiled).
Cook & Finish
- 7
Grill or broil kabobs
Brush assembled skewers lightly with 1 tablespoon olive oil. Grill over direct medium-high heat 10–12 minutes, turning every 3–4 minutes so all sides develop char and cook evenly. If using broiler, place skewers on a foil-lined baking sheet and broil 8–10 minutes, turning once halfway. Chicken should reach internal temperature 165°F (74°C).
- 8
Optional glaze
If you reserved marinade and boiled it for 2–3 minutes to make a glaze, brush a thin layer on the skewers in the last 1–2 minutes of cooking to add sheen and flavor.
- 9
- 10
Serve
Serve kabobs hot with lemon wedges on the side. They pair well with rice, flatbread, tzatziki or a simple salad.