Chicken Kabobs Recipe
Make Chicken Kabobs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Vegetables & Skewers
Finishing & Garnish
Method
Marinade & Chicken
Prep chicken
Trim any excess fat from the chicken breasts and cut into 1 to 1 1/4-inch bite-size cubes. Aim for uniform pieces so they cook evenly (about 24–30 pieces from 1.25 lb).
Make marinade
In a medium bowl whisk together Greek yogurt, 2 tbs olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, 1.25 tsp salt, 1/2 tsp black pepper and 1 tsp honey until smooth.
Marinate
Add the chicken cubes to the marinade, toss to coat thoroughly, cover with plastic wrap or transfer to a sealed container and refrigerate for at least 1 hour and up to 6 hours. If short on time, 20–30 minutes will still add flavor.
Vegetables & Skewers
Prep vegetables and skewers
While chicken marinates, soak wooden skewers in water for at least 20 minutes to prevent burning. Core and cut bell peppers into 1 to 1 1/4-inch squares. Peel and cut the half red onion into wedges about the same size. Slice zucchini into 1/2-inch thick rounds. Rinse and dry cherry tomatoes.
Assemble kabobs
Preheat grill or grill pan to medium-high (about 400°F/200°C). Thread chicken and vegetables onto the soaked skewers, leaving a little space between pieces for even heat flow. Aim for 3–4 pieces of chicken and 3–4 vegetable pieces per skewer, alternating to create a balanced kabob.
Grill
Place skewers on the preheated grill or grill pan. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get direct heat and vegetables char slightly. Internal temperature of chicken should reach 165°F (74°C). If pieces are larger, allow a few extra minutes and check with an instant-read thermometer.
Finishing & Garnish