Chicken Kabobs are a succulent treat, loaded with a smoky char from grilling. These kabobs consist of boneless chicken marinated in a creamy, spiced marinade, skewered, and grilled to perfection. Serve them with sides like rice pilaf, yellow rice, or roasted vegetables, complemented by your favorite dips and sauces.
What You’ll Find On This Page
Kabobs are a staple in Mediterranean and Indian cuisines, with variations like Doner, Shish, Shami, and Seekh kabobs. The terms kabobs, kebab, and kabab all refer to the same concept: grilled meat on skewers. You can choose from chicken, lamb, or beef, each marinated in diverse, flavorful mixtures. Adding vegetables and fruits to the skewers introduces extra color and taste.
In today’s post, I’m excited to share a simple stovetop method for making Chicken Kabobs using a Greek yogurt marinade with fresh spices and herbs. I’ll also provide tips for baking them in the oven or grilling outdoors. Let’s dive into the recipe!
Ingredients and Substitutions Overview
To make these Chicken Kabobs, you'll need some basic spices and fresh herbs, all of which are readily available at most grocery stores. Let's take a look at the ingredients list below.
- Boneless Chicken: I've used chicken breast here, but chicken thighs are also great for their juiciness and flavor.
- Ginger Garlic Paste: This paste is crucial as it helps eliminate any raw smell from the meat and infuses it with a warm, garlicky flavor.
- Spice Powders: Essential spices such as paprika, coriander, turmeric, cumin, and black pepper are used to add vibrant flavors. If you like it spicy, feel free to use chili powder instead of paprika.
- Greek Yogurt: I prefer Greek yogurt for its thick, creamy texture and tanginess in the marinade, but regular whole milk yogurt is a good substitute if that’s what you have on hand.
- Olive Oil: Adds a smooth, rich Mediterranean flavor to the kabobs, though any neutral cooking oil will work well too.
- Fresh Herbs: Cilantro and parsley add a fresh, herbal note to the dish. If you like, swap out the parsley for mint to give a minty twist.
- Onion: Adding layers of onion to your skewers brings a sweet, caramelized flavor when grilled. Feel free to also include bell peppers, pineapple, or zucchini to add more nutrition and color to your kabobs.
How to Make Chicken Kabobs at Home?
Let's make these delicious Chicken Kabobs together on your stovetop. I'll guide you through marinating, skewering, and grilling the chicken to achieve a perfect smoky texture. With step-by-step photos and a helpful video included, the process will be super easy. Let’s get started!
Discover More Chicken and Skewers Recipes:
- Chicken Satay
- Chicken Skewers
- Chicken Souvlaki
- Chicken Tandoori
- Baked Chicken Drumsticks
- Chicken Lollipop
- Shrimp Skewers (Kabobs)
- Vegetable Skewers
- Paneer Tikka
Chicken Kabobs
Ingredients
For Chicken Kabobs
- 2 lb Boneless Chicken, breast or thighs, cubed
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Paprika, or chili powder to add bit more spice
- 2 tbsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper Powder
- ½ cup Greek Yogurt
- 2 tbsp Olive Oil
- ½ tsp Turmeric Powder
- ¼ cup Cilantro Leaves, chopped
- ¼ cup Parsley, chopped
- Salt, to taste
- 1 Onion, layered, to insert
For Grilling
- Oil, to drizzle
For Garnishing
- Sumac
- Cilantro Leaves
- Lemon Wedges
Instructions
Marinating Chicken
- Start by adding your chicken, ginger garlic paste, spice powders, salt, Greek yogurt, and freshly chopped herbs into a bowl. Combine well until everything is coated evenly on the chicken pieces. You can also squeeze half of a lemon during this process if you prefer a citrusy flavor profile.
- Now, add the onion layers to the chicken mixture and gently mix. Adding the onions at this stage helps keep them intact. Alternatively, you can skip marinating the onions and directly thread them onto the skewers while threading the chicken. Cover the bowl with a lid and refrigerate for at least 1 hour. If you're not in a hurry, letting it marinate overnight will help the flavors deepen.
- After the flavors have deepened, start threading the chicken onto wooden or steel skewers, placing onion layers in between. Keeping the onions in between releases their natural sweet and caramel-like flavor when pan-grilled with chicken.
Pan Grilling Chicken Kabobs
- Preheat your grilling pan on medium heat and drizzle some oil over the pan. This creates a non-stick coating between the pan and chicken, preventing sticking. Place the chicken skewers in the pan without overcrowding, as overcrowding can cause steaming instead of roasting.
- Grill the chicken, rotating often to cook evenly. This may take around 10-12 minutes, depending on the size and thickness of the chicken pieces on your skewer. It's normal to have some charred parts while grilling; this adds a signature smoky flavor to your kabobs. Now your delicious Chicken Kabobs are ready to taste and enjoy.
Serving
- Enjoy your delicious Chicken Kabobs by sprinkling some sumac and chopped cilantro on top, and adding lemon slices or wedges for an extra burst of flavor. Serve them alongside rice pilafs, yellow rice, or pita bread for a satisfying meal. For more pairing ideas, check out the Serving Suggestions section below!
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Recipe Video
Chef's Notes and Tips
Preparation Tips:
- Use Fresh Ingredients: Opt for fresh ginger-garlic paste, herbs, and Greek yogurt to impart vibrant, distinct flavors to your kabobs. Fresh ingredients are key for achieving that rich, authentic taste.
- Pre-Cut Uniform Pieces: To ensure even cooking, cut your chicken into uniform pieces. This helps all pieces cook at the same rate, preventing some from being overcooked while others remain undercooked.
- Marination is Crucial: Never skip marinating the chicken. This step infuses the meat with flavors and ensures it stays juicy and tender. Allow the chicken to marinate for at least a few hours, or overnight for optimal flavor absorption.
- Seasoning Adjustments: Taste your marinade before adding the chicken to ensure it has enough salt and spices. Remember, raw chicken absorbs a lot of flavors, so a bold marinade translates to tastier kabobs.
- Skewer with Care: Be cautious when skewering. To prevent injury, hold the skewer by the non-pointed end and keep fingers clear of the path of the point.
- Optimal Skewering: Avoid overcrowding the skewers. Leaving a little space between each piece of chicken allows heat to circulate more evenly, which helps in getting that perfect sear and smoky flavor.
- Protect Your Skewers: If using wooden skewers, soak them in warm water for about 30 minutes prior to grilling. This prevents them from catching fire or burning during cooking.
- Customize Your Marinade: While the provided recipe yields deliciously flavorful kabobs, feel free to tailor the marinade to suit your taste preferences. Consider swapping parsley for mint, adding more crushed garlic, or trying our Greek chicken marinade for a different flavor profile.
Cooking Tips:
- Manage Heat Effectively: Whether on the grill or in the pan, managing the heat is essential. If the kabobs are cooking too quickly or burning, lower the heat or move them to a cooler part of the grill.
- Keep Kabobs Juicy: If you have multiple batches, cover already cooked kabobs loosely with aluminum foil to keep them warm and moist while the rest cook.
- Balance Your Skewers: When skewering, distribute the chicken and vegetables evenly to maintain balance. This prevents skewers from tipping over on the grill or in the oven, ensuring an even char on all sides.
- Marinade Brushing: Optionally, keep some marinade aside (before adding the chicken) to brush on the kabobs while they cook. This adds moisture and boosts the flavor, enhancing the taste with every turn on the grill.
- Safety First: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F, as recommended by the FDA, which is crucial for preventing foodborne illnesses. Insert the thermometer into the thickest part of the meat for an accurate reading.
- Grilling Outdoors: For grilling, ensure your grill is preheated to a medium-high temperature and well-oiled to prevent sticking. Cook the kabobs evenly by turning them every few minutes until all sides are beautifully charred and the chicken is cooked through.
- Baking in the Oven: You can bake these kabobs in a preheated oven at 450°F. Place them on a wire rack over a baking sheet to ensure even air circulation and cooking. Bake the chicken for about 12-15 minutes, or until fully cooked. For a final touch, broil them for 1-2 minutes to achieve a charred exterior.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more tasty chicken recipes to spice up your meal rotation? Explore our collection of Mediterranean recipes and chicken dinners, featuring thighs, breasts, and delicious chicken curries. I'm sure these recipes will have your family coming back for more!
Serving Suggestions
You can pair these Chicken Kabobs with a variety of sides. Here are some of my favorite picks that I usually go for with my family:
- Rice Dishes: Pair these kabobs with a variety of rice options. Choose from simple basmati, flavorful yellow rice, rice pilaf, saffron rice, or turmeric rice for a delicious Middle Eastern meal.
- Biryanis: For a more festive meal, consider biryanis such as chicken, lamb, or fish biryani.
- Roasted Veggies: Complement your kabobs with healthy sides like grilled or roasted zucchini, cauliflower, broccoli, or carrots.
- Salads: For a refreshing touch, especially in warm weather, try a Greek salad or a green salad tossed in a simple vinaigrette.
- Flatbreads: Serve warm flatbreads like pita, naan, or paratha alongside the kabobs. For a quick meal, wrap the kabobs in flatbread.
- Dips and Sauces: Enhance your kabobs with dips such as tzatziki, garlic sauce, tahini sauce, hummus, or raita. These add a creamy and fresh dimension to the meal.
Storage Suggestions
Chicken Kabobs are best enjoyed hot and fresh, straight off the grill, pan, or out of the oven, bursting with juicy flavor. So, I recommend serving them warm for the best experience.
If you have leftovers, first remove the chicken from the skewers and let it cool to room temperature. Then, place the chicken in an airtight container and store it in the refrigerator for up to 2 days.
When you're ready to enjoy them again, simply reheat the kabobs in the microwave until they are thoroughly warmed. Keep in mind, though, that the reheated kabobs may not be as juicy or succulent as when they were freshly made.
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