Boneless Chicken Kabob Recipe

Prepare the chicken

Pat the chicken pieces dry with paper towels. Trim any excess fat. Cut into uniform 1–1.5 inch cubes so they cook evenly.

Make the marinade

In a medium bowl combine yogurt (or buttermilk), lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, black pepper, kosher salt, and red pepper flakes (if using). Whisk until smooth.

Marinate

Add the chicken cubes to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight for maximum flavor). If using acidic marinades longer than 8 hours, check texture — may become overly soft.

Prepare vegetables (optional)

If including onion and bell pepper, toss the cut pieces with a pinch of salt and a teaspoon of olive oil and set aside in the refrigerator until ready to skewer.

Soak wooden skewers (if using)

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Metal skewers do not need soaking.

Assemble skewers

Thread chicken pieces onto skewers, leaving a little space between each piece for even heat circulation. If using vegetables, alternate chicken with onion and bell pepper pieces. Aim for skewers about 6–8 pieces of chicken per skewer depending on size.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or position the oven broiler about 6 inches from the heat source and preheat. Lightly oil the grill grates or line a broiler pan with foil and brush with oil.

Brush and season

Just before cooking, lightly brush the assembled skewers with a little olive oil to prevent sticking and give a nice char. Sprinkle a small pinch of additional salt and black pepper if desired.

Grill or broil

Place skewers on the preheated grill or under the broiler. Cook for about 10–12 minutes total, turning every 2–3 minutes to develop even char and to cook through. Aim for an internal temperature of 165°F (74°C) measured at the thickest part of the chicken. Time will vary with piece size and heat intensity.

Rest

Remove skewers from heat and let them rest for 3–5 minutes. This helps juices redistribute and keeps the chicken tender.

Slide chicken (and vegetables, if used) off skewers onto a platter. Sprinkle chopped fresh parsley over the top and serve with lemon wedges, warm pita or rice, and yogurt sauce or tzatziki on the side. Offer extra black pepper or hot sauce to taste.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or until warmed through, or reheat on a grill pan over medium heat.