If you’re on the hunt for a weeknight dinner that’s just as exciting as it is easy, this Chicken Kebab Recipe & Marinade is going to become your new obsession. Perfectly marinated chunks of juicy chicken are grilled to golden perfection alongside colorful veggies, filling your kitchen (or backyard) with irresistible smoky aromas. The magical marinade not only packs every bite with tender, flavorful goodness, but also ensures that these kebabs are as moist as they are mouthwatering. This is the kebab recipe you’ll find yourself making on repeat, whether you’re hosting a summer cookout or just looking to shake up your dinnertime routine.
Ingredients You’ll Need
What I love about this Chicken Kebab Recipe & Marinade is how a handful of simple, fresh ingredients come together for something truly special. Each component brings vibrant color, deep flavor, and dreamy juiciness, making every skewer a little celebration.
- Chicken: Go for boneless, skinless chicken breasts or thighs—thighs offer extra juiciness, while breasts are lean and tender.
- Red and Green Bell Peppers (optional): These add gorgeous color and sweet crunch to each bite—totally optional but highly recommended for extra veggie power!
- Red Onion (optional): Provides a lovely, subtle sweetness and charred goodness when grilled.
- Skewers: Metal or pre-soaked wooden skewers work equally well for building your kebabs safely and easily.
- Greek Yogurt: The creamy foundation of the marinade tenderizes the chicken and adds a slight tang.
- Olive Oil: Brings a silky richness that helps lock in moisture while grilling.
- Lemon Juice: Brightens up all the flavors and gives the marinade a subtle zestiness.
- Garlic: Freshly minced for that irresistible, punchy flavor.
- Paprika: Adds a gentle smokiness and blush of color to the marinade.
- Ground Cumin: A warm, earthy spice that pairs beautifully with the yogurt and chicken.
- Dried Oregano: Infuses the kebabs with Mediterranean flair and herby fragrance.
- Salt & Black Pepper: Essential for flavor balance—season generously and taste as you go!
How to Make Chicken Kebab Recipe & Marinade
Step 1: Whip Up the Marinade
In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, oregano, salt, and black pepper. The mixture should be smooth, creamy, and fragrant—and this is really the flavor engine for your entire Chicken Kebab Recipe & Marinade.
Step 2: Marinate the Chicken
Add the cubed chicken to the marinade and toss to coat every piece generously. Cover the bowl and refrigerate for at least 1 hour, but don’t hesitate to let it sit for 4 to 6 hours if possible. The longer the chicken marinates, the juicier and more flavorful your kebabs will become.
Step 3: Thread and Build Your Kebabs
Once your chicken is perfectly marinated, thread the pieces onto skewers, alternating with chunks of red and green bell peppers and red onion if using them. Mix up the colors for maximum visual pop—your guests will be wowed before they even take a bite!
Step 4: Grill to Perfection
Preheat your grill or grill pan over medium-high heat and give the grates a quick oil to prevent sticking. Lay your skewers across and grill for 10 to 12 minutes, turning every few minutes, until the chicken is beautifully charred on the edges and cooked through. The aroma at this stage is downright irresistible.
How to Serve Chicken Kebab Recipe & Marinade
Garnishes
Brighten your kebabs with a sprinkle of chopped fresh parsley or cilantro for freshness. A squeeze of extra lemon over the top right before serving adds a burst of citrusy zing, while a drizzle of yogurt or tzatziki is heavenly for dipping and extra creaminess.
Side Dishes
Pair your Chicken Kebab Recipe & Marinade with fluffy rice, warm pita bread, or a zippy Mediterranean salad. Grilled veggies, herby couscous, or a cucumber-tomato feta salad make the perfect companions to soak up every last bit of flavor on your plate.
Creative Ways to Present
Serve the kebabs straight from the grill on a big platter family-style, or slide them off the skewers into pita wraps with lettuce and sauce for a fun hand-held twist. For parties, try a colorful build-your-own kebab bar so everyone can customize their skewer creations.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Chicken Kebab Recipe & Marinade (with or without veggies) into an airtight container and refrigerate for up to 3 days. The flavors will actually deepen a bit, and the chicken stays surprisingly moist.
Freezing
If you’d like to freeze, store the marinated, uncooked chicken cubes in a zip-top bag for up to 2 months. Thaw overnight in the fridge, then thread and grill as usual. Cooked kebabs can be frozen too, though you might lose a touch of their juicy texture—best to freeze before grilling if possible.
Reheating
To bring your leftovers back to life, reheat gently on a skillet over medium heat, or pop them in a 350°F oven, covered with foil, until warmed through. A quick zap in the microwave works in a pinch, but for the juiciest results, stick to the oven or stovetop.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally more juicy and forgiving, especially on the grill. They soak up the marinade beautifully and are less likely to dry out, making them a top choice for this Chicken Kebab Recipe & Marinade.
Can I bake these kebabs instead of grilling?
Yes! Simply arrange your assembled kebabs on a foil-lined sheet and bake at 425°F for 20 to 25 minutes, flipping halfway through. You’ll get slightly less char but just as much flavor.
Is the marinade spicy?
No, the Chicken Kebab Recipe & Marinade is more aromatic and zesty than hot. However, you can always stir in a pinch of cayenne or chili flakes if you’d like extra heat.
What if I don’t have skewers?
No worries! Instead, spread the marinated chicken chunks and veggies on a grill pan or baking sheet and cook as directed. You’ll still get all the flavors, just in bite-sized pieces off the skewer.
Can I make the marinade ahead of time?
Definitely. Prepare the marinade up to 2 days in advance and store it in the fridge. When ready, add your chicken, let it soak, and proceed as usual for stress-free meal prep.
Final Thoughts
If you’re looking to impress friends, family, or just treat yourself to something fresh and vibrant, give this Chicken Kebab Recipe & Marinade a spot on your menu. The blend of spices, creamy marinade, and juicy chicken is always a hit, and once you make it, you’ll see why it’s a go-to favorite! Happy grilling!
Print
Chicken Kebab Recipe & Marinade Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Chicken Kebab Recipe & Marinade is a flavorful and easy-to-make dish that is perfect for grilling. The chicken is marinated in a tangy yogurt mixture and cooked to juicy perfection on skewers along with colorful bell peppers and onions.
Ingredients
Chicken Kebab:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
- 1 red bell pepper, cut into chunks (optional for skewers)
- 1 green bell pepper, cut into chunks (optional for skewers)
- 1 red onion, cut into chunks (optional for skewers)
- Metal or soaked wooden skewers
Marinade:
- ¼ cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Marinade: Whisk together yogurt, olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper in a bowl.
- Marinate Chicken: Add cubed chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour.
- Skewer and Grill: Thread chicken onto skewers with vegetables if desired. Grill for 10-12 minutes, turning occasionally until cooked through.
- Serve: Enjoy hot with rice, pita, or a fresh salad.
Notes
- This marinade works well for baked or stovetop chicken too. For baking, roast at 425°F for 20–25 minutes on a foil-lined sheet.
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