Chicken Kabob Recipe
Make Chicken Kabob 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
Method
Marinade
- 1
Prepare marinade
In a medium mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, coriander, smoked paprika, black pepper, kosher salt, and red pepper flakes (if using). Whisk until smooth and fully incorporated.
- 2
Add parsley
Stir in 2 tablespoons chopped fresh parsley into the marinade mixture.
Chicken & Vegetables
- 3
Cut and season chicken
Trim any excess fat from the chicken breasts and pat dry. Cut into 1–1 1/4-inch cubes. Place the chicken cubes into the bowl with the prepared marinade and toss to coat thoroughly, making sure each piece is covered. Cover the bowl with plastic wrap or transfer to a zip-top bag.
- 4
Marinate
Refrigerate and marinate for at least 1 hour and up to 8 hours. For best tenderness and flavor, marinate 2–4 hours. Do not exceed 8 hours to avoid the yogurt breaking down the meat excessively.
- 5
Prep vegetables
While the chicken marinates (or in the last 20 minutes), cut the red and yellow bell peppers into 1-inch pieces, separate red onion into wedges, and leave cherry tomatoes whole. Pat all vegetables dry so they will brown rather than steam on the grill.
Skewers & Grill
- 6
Preheat and assemble skewers
If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to medium-high (about 400°F / 200°C) or preheat oven broiler to high and position rack 6 inches from heat. Thread marinated chicken and vegetables onto skewers, alternating pieces (chicken, pepper, onion, tomato) and leaving a little space between pieces so heat circulates. Use 2–3 pieces of chicken per skewer depending on length and spacing.
- 7
Brush with oil
Lightly brush each assembled skewer with 1 tablespoon olive oil to prevent sticking and encourage browning.
- 8
Grill or broil
Place skewers on the preheated grill and cook for 10–12 minutes, turning every 2–3 minutes to get even char and cook all sides. If broiling in the oven, place skewers on a foil-lined baking sheet and broil 8–10 minutes, turning once halfway through. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear
- 9
Rest and finish
Transfer cooked skewers to a plate and loosely tent with foil. Let rest 5 minutes to redistribute juices. Squeeze lemon wedges over the skewers and sprinkle with 1 tablespoon chopped fresh parsley before serving.