Chicken Kebabs

Name: Chicken Kebabs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, cut into 1.5-inch cubes); 0.5 cup yogurt (plain, thick); 1 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp paprika; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 pcs bell pepper (large, cut into 1-inch squares); 2 pcs onion (medium, cut into 1-inch chunks); 1 tbsp oil for grilling (for oiling the grill grate)

RATING

4.6/5(173)

TASTE SCORE

9/10

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.

PREP

20m

COOK

12m

SERVES

2 PIECES

347 cal

SERVINGS

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken for at least 15 minutes, but 1–2 hours yields even more tender and flavorful meat.
2
Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
3
Cut chicken and veggies into uniform 1.5-inch pieces so they cook evenly on the skewer.
4
Don't overcrowd the skewer — leave tiny gaps between pieces for hot air to circulate and char properly.
5
Let the cooked kebabs rest for 5 minutes off the grill so juices redistribute and don't run out when you bite.
6
Oil the grill grate just before placing skewers to prevent sticking and promote nice grill marks.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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.

vegetarian

Vegetarian

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 oil

Low-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.

HEALTH BENEFITS