Chicken Kabob Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1–1.5 inch cubes. Pat pieces dry with paper towels and place in a large mixing bowl.

Make marinade

In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, and honey (if using) until smooth and well combined.

Pour the marinade over the cubed chicken and toss thoroughly so every piece is coated. Cover the bowl and refrigerate at least 1 hour, preferably 3–4 hours. You can marinate up to 12 hours but avoid much longer so the yogurt does not overly break down the meat.

Prepare vegetables and skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Meanwhile, cut the red bell pepper into 1-inch pieces, separate red onion into wedges, slice zucchini into 1/2-inch thick half-moons, and rinse cherry tomatoes. Pat vegetables dry.

Assemble kabobs

Thread marinated chicken pieces and vegetables onto skewers, leaving a little space between pieces for even cooking. Aim for 3–4 chicken pieces per skewer and alternate with pepper, onion, zucchini, and cherry tomatoes. Reserve any leftover marinade in the bowl (discard if it contacted raw chicken).

Brush assembled skewers lightly with olive oil to help prevent sticking and encourage browning.

Preheat grill or oven

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). For oven method, preheat broiler or set oven to 450°F (230°C) and use a grill pan or sheet pan lined with foil and a wire rack.

Place skewers on the grill grates or on the prepared rack. Cook for 10–14 minutes, turning every 3–4 minutes so all sides develop char and the chicken reaches an internal temperature of 165°F (74°C). If broiling, position skewers 6–8 inches from the heat and broil 8–12 minutes, turning once halfway through.

If desired, baste once with a little reserved marinade (not the portion that touched raw chicken) or additional olive oil during the last 2 minutes of cooking to add shine and flavor.

Remove skewers from heat and let rest for 5 minutes so juices redistribute.

Sprinkle chopped parsley over the kabobs and serve with lemon wedges for squeezing over the chicken.