Chicken Kabobs Recipe

Prep chicken

Trim any fat from the chicken breasts and pat dry. Cut into 1 to 1 1/4-inch cubes so they cook evenly (about 20–24 pieces).

Make marinade

In a medium bowl, whisk together Greek yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, cumin, smoked paprika, oregano, honey, 1 tsp kosher salt, and 1/4 tsp black pepper until smooth.

Marinate chicken

Add the cubed chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 45 minutes and up to 6 hours. If short on time, marinate 20 minutes at room temperature.

Prep vegetables

While chicken marinates (or during final 20 minutes), core and cut the red bell pepper into 1-inch pieces. Peel and cut the yellow onion into 1-inch wedges, separating layers. Slice the zucchini into 1/2-inch thick rounds or half-moons if large. Toss vegetables in a bowl with 1 tsp olive oil, remaining 1/2 tsp kosher salt, and a pinch of black pepper.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 20 minutes before threading to prevent burning.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). If using oven broiler, position rack 6 inches from heat and preheat broiler.

Thread kebabs

Thread chicken and vegetables onto skewers, leaving a little space between pieces for even heat circulation. Aim for 3–4 chicken pieces per skewer interspersed with pepper, onion, and zucchini so each skewer has a mix.

Grill or broil

Place skewers on the grill grates or on a foil-lined baking sheet if broiling. Cook 10–12 minutes total, turning every 3–4 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has light char. If broiling, watch closely and rotate trays if needed for even browning.

Rest

Transfer skewers to a plate and let rest 5 minutes to redistribute juices.

Brush skewers lightly with the reserved 1 tsp olive oil if desired, sprinkle chopped parsley over the kabobs, and season with a final pinch of salt and black pepper to taste. Serve with lemon wedges alongside for squeezing over the skewers.