Jul 14 2026
Restaurants›Springfield Diner›Chicken Kebob Recipe

Chicken Kebob Recipe

Inspired by Springfield Diner
Time1h 15m
Serves4

Make Chicken Kebob 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

Skewers & Vegetables

Optional Serving Sauce

Method

Marinade & Chicken

  1. 1

    Prepare chicken

    Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes. Aim for uniform pieces so they cook evenly.

  2. 2

    Make marinade

    In a large bowl combine the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, red pepper flakes, salt, and black pepper. Whisk until smooth.

  3. 3

    Marinate chicken

    Add the chicken pieces to the marinade and stir to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to overnight (12 hours).

Skewers & Vegetables

  1. 4

    Prep vegetables and skewers

    If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the red bell pepper into 1 1/2-inch squares. Peel the red onion and cut into wedges roughly the same size as the pepper pieces so they cook evenly. Rinse the cherry tomatoes and pat dry.

  2. 5

    Assemble kebobs

    Thread the marinated chicken, bell pepper pieces, onion wedges, and cherry tomatoes onto skewers, leaving a little space between pieces for air circulation. Alternate colors and ingredients for an attractive presentation. Distribute ingredients evenly so each skewer has similar weight and number of pieces.

  3. 6

    Preheat grill or broiler

    Preheat an outdoor grill to medium-high (about 400°F / 200°C). If using an oven, set the broiler to high and position the rack 6–8 inches from the heat source. Lightly oil the grill grates or brush the broiler pan with oil to prevent sticking.

  4. 7

    Cook kebobs

    Place skewers on the preheated grill or under the broiler. Cook 10–12 minutes, turning every 3–4 minutes so all sides develop color. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear; pieces should be golden at the edges. If using thicker pieces, allow up to 14 minutes, checking temperature with an instant-read thermometer.

  5. 8

    Rest and garnish

    Remove kebobs from heat and let rest for 3–5 minutes. Sprinkle chopped parsley over the kebobs and serve with lemon wedges to squeeze over before eating.

Optional Serving Sauce

  1. 9

    Make sauce

    In a small bowl combine 1/2 cup yogurt, grated drained cucumber (if using), minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Stir until smooth and chill until ready to serve. Adjust seasoning to taste.

  2. 10

    Serve

    Plate the kebobs with the sauce on the side for dipping, or spoon a little sauce over the kebobs. Serve with extra lemon wedges.

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