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Chicken kebab - Image 3

Perfect Grilled Chicken Kebabs

Tender, juicy chicken kebabs marinated in a simple blend of yogurt, lemon, and spices, then grilled to perfection with colorful vegetables. A quick, healthy, and endlessly customizable dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or chicken breast, cut into 1.5-inch cubes
  • 1 cup plain whole milk yogurt Greek yogurt works great for extra thickness
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 3 cloves garlic minced
  • 1 tbsp olive oil plus more for brushing
  • 1.5 tsp paprika smoked or sweet
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 1 large red bell pepper cut into 1.5-inch pieces
  • 1 large green bell pepper cut into 1.5-inch pieces
  • 1 large red onion cut into 1.5-inch pieces
  • for serving fresh parsley or cilantro chopped
  • for serving lemon wedges
  • for serving pita bread or rice optional

Equipment

  • Grill (gas, charcoal, or grill pan)
  • Metal or wooden skewers (12-inch)
  • Large mixing bowl
  • Tongs
  • Instant-read meat thermometer

Method
 

  1. In a large bowl, whisk together the yogurt, lemon juice, minced garlic, olive oil, paprika, cumin, oregano, salt, and pepper until smooth. Add the cubed chicken and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or ideally up to 4 hours. Trust me, this marinating time is non-negotiable for tender, flavorful chicken.
  2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. While the chicken marinates, prep your vegetables by cutting the bell peppers and red onion into uniform 1.5-inch pieces. This ensures everything cooks evenly on the grill.
  3. Preheat your grill to medium-high heat (about 400-450°F). Thread the marinated chicken and vegetables onto the skewers, alternating pieces. Leave a small space between items to promote even cooking. Lightly brush the assembled kebabs with a little olive oil.
  4. Place the kebabs on the preheated grill. Cook for 8-12 minutes, turning every 2-3 minutes, until the chicken is cooked through (internal temperature of 165°F) and has nice grill marks. The vegetables should be tender-crisp and slightly charred. Tip from me: Don't crowd the grill—give the kebabs space for the best sear.
  5. Transfer the cooked kebabs to a clean platter. Let them rest for 3-5 minutes—this allows the juices to redistribute. Garnish with fresh chopped parsley or cilantro and serve immediately with lemon wedges, warm pita bread, or your favorite rice pilaf.

Notes

Chef's Tips:
• For the juiciest results, I highly recommend chicken thighs over breast.
• Don't skip the resting time after grilling—it makes a world of difference.
• Serve with a simple cucumber-yogurt sauce (tzatziki) for dipping.
Food Safety:
• Marinate chicken in the refrigerator, never at room temperature.
• Use separate cutting boards and utensils for raw chicken and vegetables.
• Always cook chicken to an internal temperature of 165°F.