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Ingredients
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Marinade & Meat
Vegetable & Skewer Components
Finish & Garnish
Method
Marinade & Meat
- 1
Prepare protein
Trim excess fat from chicken thighs or beef and cut into 1–1.5-inch cubes. Pat dry with paper towel.
- 2
Make marinade
In a large bowl, combine 1/2 cup Greek yogurt (for chicken) or 1/2 cup olive oil (for beef), 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 teaspoon kosher salt, and 1 teaspoon honey or brown sugar if using. Whisk until smooth.
- 3
Marinate meat
Add the cubed meat to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour; for best flavor, marinate 4–8 hours (up to overnight). If using yogurt-based marinade, allow the natural enzymes to tenderize the meat but do not marinate more than 12 hours.
Vegetable & Skewer Components
- 4
Prep vegetables and skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut red and yellow bell peppers into 1–1.5-inch pieces, separate onion into wedges (then into layers), slice zucchini into 1/2-inch half-moons, and wash cherry tomatoes. Arrange vegetables on a platter for easy assembly.
- 5
Assemble kabobs
Thread the marinated meat and vegetables onto skewers, leaving a little space between pieces so heat circulates. Aim for a balanced mix: meat, pepper, onion, zucchini, cherry tomato, repeating until the skewer is filled (about 4–6 meat pieces per skewer depending on size). Reserve any remaining marinade for finishing if cooking method allows (see safety note).
- 6
Season assembled skewers
Lightly brush the assembled skewers with 1 tablespoon olive oil and sprinkle a little additional kosher salt and black pepper to taste.
Grilling & Finishing
- 7
Preheat grill or broiler
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a broiler or grill pan, preheat until very hot and lightly oil the grate or pan.
- 8
Cook kabobs
Place skewers over direct heat. Grill for 10–14 minutes total, turning every 2–3 minutes to get even char and cook through. Chicken should reach an internal temperature of 165°F (74°C) and beef 130–145°F (54–63°C) depending on desired doneness. Vegetables should be tender-crisp and slightly charred. If using an oven broiler, arrange skewers on a rimmed baking sheet and broil 6–8 minutes per side, watching closely to avoid burning.
- 9