Chicken Kebab Recipe

Prep chicken

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

Make marinade

In a medium bowl combine Greek yogurt, olive oil, lemon juice, minced garlic (press or finely mince), ground cumin, ground coriander, paprika, smoked paprika, turmeric, salt, black pepper, and red pepper flakes. Whisk until smooth and well blended.

Marinate

Add chicken cubes to the marinade and toss until every piece is coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours but not more than 24 hours because the yogurt can change texture of the meat.

Prepare skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C) or heat a grill pan over medium-high heat.

Prep vegetables

Cut red bell pepper into 1-inch squares and slice onion into wedges roughly the same size as chicken cubes. Toss vegetables and cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Assemble skewers

Thread marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. If using vegetables, alternate chicken with pepper, onion, and cherry tomatoes. Do not pack pieces too tightly.

Grill kebabs

Oil the grill grate lightly or brush the grill pan with oil. Place skewers on the preheated grill. Cook 10–12 minutes total, turning every 2–3 minutes so all sides get good char and heat. Chicken thighs should reach an internal temperature of 165°F (74°C). If pieces are larger or the grill is hotter, adjust time accordingly.

Rest

Remove skewers from the grill and transfer to a plate. Let rest 5 minutes to allow juices to redistribute.

Garnish & serve

Sprinkle chopped parsley over the kebabs, serve with lemon wedges and optional plain yogurt or tzatziki for dipping. Serve immediately.