Chicken Kabob Recipe
Make Chicken Kabob Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Vegetable & Skewer Components
Serving Sauce (optional)
Method
Marinated Chicken
- 1
Prepare chicken
Trim excess fat from the chicken thighs and cut into 1–1.5 inch cubes. Pat pieces dry with paper towels.
- 2
Make marinade
In a medium bowl, whisk together 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, black pepper, kosher salt, and red pepper flakes (if using) until smooth.
- 3
Combine and chill
Add the chicken pieces to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours. For best flavor and tenderness, marinate up to 12 hours but not more than 24 hours.
Vegetable & Skewer Components
- 4
Prepare skewers and vegetables
If using wooden skewers, soak them in water for 30 minutes to prevent burning. While chicken marinates, cut red bell pepper into 1–1.5 inch pieces, separate onion into wedges, slice zucchini into 1/2-inch rounds or half-moons, and rinse cherry tomatoes. Toss the prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
Assemble kabobs
Thread marinated chicken pieces onto skewers, alternating with pieces of bell pepper, onion, zucchini, and cherry tomatoes as desired. Leave a little space between pieces so heat circulates and chicken cooks evenly. Each skewer should hold about 4–5 chicken pieces and vegetables, depending on skewer length.
Grilling & Finishing
- 6
- 7
Grill kabobs
Oil the grill grates lightly or brush the skewers with a little oil. Place kabobs on the grill and cook for 10–12 minutes, turning every 2–3 minutes to get even color and charring. Cook until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Vegetables should be tender-crisp with some char.
- 8
Rest and garnish
Remove kabobs from the grill and let rest for 3–5 minutes. Sprinkle chopped fresh parsley over the kabobs before serving.
Serving Sauce (optional)
- 9
Make sauce
In a small bowl whisk together 1/4 cup plain yogurt, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped dill or parsley, 1/4 teaspoon salt, and a pinch of black pepper. Adjust seasoning to taste.
- 10
Serve
Serve the warm chicken kabobs with the sauce on the side. They pair well with rice, flatbread, or a simple salad.
