Chicken Kebabs
Juicy, smoky chicken chunks threaded onto skewers with colorful bell peppers and onions, then grilled to perfection. A quick and easy backyard favorite marinated in a simple blend of yogurt, lemon, and warm spices that delivers tender, flavorful bites every time.
For 4 servings
- prep · ~15 min
Prepare the marinade and coat the chicken.
1.In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin powder, paprika, salt, and black pepper until smooth.2.Add chicken cubes to the bowl and toss well to coat every piece evenly.3.Cover and refrigerate for at least 15 minutes while you prepare the vegetables and heat the grill. - prep · ~5 min
Thread the skewers.
1.Thread marinated chicken cubes onto skewers, alternating with bell pepper squares and onion chunks.2.Pack ingredients snugly but not too tight — you want heat to circulate between pieces.3.Leave a small empty space at both ends of each skewer for easy handling.TIPIf using wooden skewers, make sure they've soaked so they don't burn on the grill. - grill · ~12 min
Grill the kebabs over medium-high heat.
1.Preheat your grill to medium-high heat, about 400°F. Clean and lightly oil the grate with a paper towel dipped in oil.2.Place skewers on the hot grill and cook for 10 to 12 minutes total, turning a quarter turn every 2 to 3 minutes.3.Kebabs are done when the chicken is cooked through with an internal temperature of 165°F and the edges are lightly charred.TIPResist the urge to move skewers too often. Let them sit still for those few minutes to develop a nice char. - serve
Rest and serve the kebabs.
Remove skewers from the grill to a clean platter. Let them rest for 5 minutes so the juices settle. Slide the chicken and vegetables off the skewers onto a plate and serve immediately over thick slices of bread, ladled with warm gravy if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken for at least 15 minutes, but 1–2 hours yields even more tender and flavorful meat.
- 2Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
- 3Cut chicken and veggies into uniform 1.5-inch pieces so they cook evenly on the skewer.
- 4Don't overcrowd the skewer — leave tiny gaps between pieces for hot air to circulate and char properly.
- 5Let the cooked kebabs rest for 5 minutes off the grill so juices redistribute and don't run out when you bite.
- 6Oil the grill grate just before placing skewers to prevent sticking and promote nice grill marks.
Adapt it for your goals.
High-protein
Skip the bell peppers and onions, and thread only chicken cubes onto skewers. This version maximizes protein per serving with zero veggie carbs, perfect for low-carb or keto dieters.
vegetarianVegetarian
Replace chicken with firm tofu or halloumi cheese (cut into 1.5-inch cubes) and swap the yogurt marinade for a soy-sesame version. You’ll get a satisfying plant-based or vegetarian kebab that grills beautifully.
low oilLow-oil
Marinate without olive oil (use extra yogurt instead) and grill on a non-stick basket or foil-lined grate. This reduces fat by about 15 g per serving while keeping the chicken tender.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a low-fat, high-quality protein that supports muscle repair and keeps you full longer without excess saturated fat.
Rich in Vitamin C
Bell peppers and lemon juice add a generous dose of vitamin C, which boosts immunity and enhances iron absorption from the chicken.
Probiotic Boost from Yogurt
The yogurt marinade introduces live beneficial bacteria (if using unpasteurized yogurt) that can aid digestion and gut health.
Antioxidant-Rich Spices
Cumin and paprika are packed with antioxidants that help fight inflammation and support overall cellular health.
Frequently asked questions
Yes, boneless skinless thighs work beautifully — they’re juicier and even more forgiving on the grill. Just cook to 165°F or until juices run clear.
