Chicken Kebab Recipe

Prepare chicken

Trim any visible fat from the chicken breasts and pat dry. Cut the chicken into 1 to 1 1/4-inch cubes so they cook quickly and evenly.

Make marinade

Peel and finely mince or grate the garlic. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, optional hot paprika or cayenne, salt, and black pepper until smooth.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat completely. Cover the bowl tightly and refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to overnight (12 hours). If pressed for time, 30 minutes will still impart some flavor.

Prep skewers and vegetables

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Meanwhile, peel the red onion and cut into 1-inch pieces or wedges. Core the red bell pepper and cut into 1-inch squares. Cut any very large chicken pieces down so all pieces are similar in size.

Assemble kebabs

Thread the marinated chicken pieces onto skewers, alternating with pieces of red onion and red bell pepper if desired. Leave a small gap between pieces so heat can circulate and they cook evenly. Do not pack too tightly.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan over medium-high heat on the stovetop. Oil the grates or pan lightly to prevent sticking.

Grill kebabs

Brush the assembled skewers lightly with 1 tablespoon olive oil. Place skewers on the hot grill or grill pan. Grill for 3–4 minutes per side, rotating to get good char marks and even cooking, about 10–12 minutes total. Chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear. If pieces char too quickly, move to a cooler part of the grill or reduce heat slightly.

Rest and finish

Transfer the cooked skewers to a plate and let them rest for 5 minutes. Squeeze fresh lemon wedges over the kebabs and sprinkle with chopped parsley if using. Serve immediately.