Grilled Chicken Kebabs Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into 1 to 1 1/2-inch cubes so pieces are uniform for even cooking (about 24–30 pieces from 1 lb).

Make marinade

In a medium bowl combine Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic (use a garlic press or finely mince), ground cumin, smoked paprika, dried oregano, ground coriander, kosher salt, black pepper, and honey. Whisk until smooth and well combined.

Add the cubed chicken to the marinade and mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour and up to 6 hours. (If short on time, marinate 30 minutes.)

Prep vegetables & skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Meanwhile, core and seed the bell peppers and cut into 1 to 1 1/2-inch squares. Peel the red onion and cut into wedges about the same width as the pepper pieces. Slice the zucchini into 1/2-inch thick rounds; if rounds are large, cut in half so pieces are similar in size to the chicken.

Season vegetables

Place the cut vegetables in a bowl, drizzle with 1 tablespoon olive oil, sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.

Assemble kebabs

Thread the marinated chicken and seasoned vegetables onto skewers, leaving a little space between pieces so the heat circulates. Alternate chicken and vegetable pieces for even distribution. Reserve any excess marinade to brush on during grilling if desired.

Preheat grill

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high and lightly oil the grate or pan.

Grill kebabs

Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes so all sides get char marks. Brush with reserved marinade once or twice during the first half of grilling if desired. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear. Vegetables should be tender-crisp with light char.

Rest & serve

Remove kebabs from the grill and let rest for 5 minutes. Sprinkle chopped parsley over the kebabs, serve with lemon wedges and optional tzatziki or yogurt sauce on the side.