Easy Marinated Chicken Kebabs Recipe

I can’t resist sharing my Middle Eastern Chicken Skewers marinated in tangy yogurt and aromatic spices that keep the meat tender and packed with flavor.

Whenever I want a quick weeknight win I pull together this Easy Marinated Chicken Kebabs. Marinated in creamy plain Greek yogurt with lots of smashed garlic cloves, the chicken turns out juicy, tangy and a little smoky, and it always surprises guests.

It sits somewhere between a Middle Eastern Marinade and a Lebanese Chicken Kebab, but easier than you think. I promise you, there are tiny tricks that make the meat fall apart yet still grill up with char, and it keeps dinner interesting without being fussy.

Try it when you want big flavor with almost no drama.

Ingredients

• Chicken adds rich protein, iron and filling savory meat that grills up juicy.
• Yogurt makes marinade tangy, tenderizes meat, gives protein and calcium, keeps it moist.
• Lemon brightens flavors, adds acidity, vitamin C, cuts richness and balances spices.
• Garlic gives savory punch, aroma and potential health benefits like immune support.
• Warm spices bring earthiness, smoky heat or warmth, add depth without sugar.
• Bell peppers add crisp colorful veggies, fiber, vitamin C and a sweet bite.
• Tomatoes pop with juiciness, acidity, lycopene antioxidant and fresh sweet tartness.
• Olive oil carries flavors, adds healthy fats for grilling and helps char evenly.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts
• 1 cup plain Greek yogurt full fat or low fat works
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 garlic cloves
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika or sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes optional
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley or cilantro
• 1 medium red onion
• 2 bell peppers any color
• 1 pint cherry tomatoes
• 12 wooden or metal skewers
• 1 teaspoon ground sumac optional
• extra olive oil

How to Make this

1. Cut 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts into 1 to 1 1/2 inch pieces, trim any big bits of fat, then set aside.

2. In a bowl stir together 1 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon smoked or sweet paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, 1/4 to 1/2 teaspoon cayenne or red pepper flakes if you want heat, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 cup chopped parsley or cilantro. Scoop out and reserve 2 tablespoons of that marinade if you plan to baste while cooking.

3. Toss the chicken into the remaining marinade, make sure every piece is coated, cover and refrigerate at least 30 minutes but preferably 2 to 8 hours or overnight for best flavor.

4. While chicken marinates, soak 12 wooden skewers in water for 30 minutes if you’re using wood, or use metal skewers. Cut 1 medium red onion into wedges and 2 bell peppers into chunks about the same size as the chicken, keep 1 pint cherry tomatoes whole.

5. Thread the skewers alternating chicken, onion, pepper and cherry tomatoes, don’t pack them too tight so heat circulates, aim for even pieces so they cook at the same rate.

6. Preheat grill to medium high, about 400 to 450 F, or preheat oven to 425 F and put a rack near the top, or use the broil setting. Oil the grill grates or a baking sheet with a little extra olive oil so things don’t stick.

7. Brush the kebabs with the reserved marinade or a little extra olive oil, then grill about 10 to 15 minutes, turning every 3 to 4 minutes until you get nice charred spots and the chicken reaches 165 F. If using the oven bake 18 to 22 minutes turning once, or broil 5 to 8 minutes per side, watching closely so the veggies don’t burn.

8. While cooking you can baste once or twice with the reserved marinade or olive oil, but never use raw marinade that hasn’t been reserved and kept aside first.

9. Let the kebabs rest 5 minutes off the heat, sprinkle with extra chopped parsley or cilantro and 1 teaspoon ground sumac if you like a lemony tang, squeeze more lemon over top and serve with rice, flatbread or a simple salad.

Equipment Needed

1. Cutting board, preferably non slip
2. Sharp chef’s knife for cutting chicken and veggies
3. Large mixing bowl big enough for chicken and marinade
4. Measuring cups and spoons for yogurt, lemon, oil and spices
5. Whisk or fork to blend the marinade (a fork works fine)
6. Small bowl or ramekin to hold the reserved marinade
7. 12 wooden skewers (soaked) or metal skewers
8. Grill or oven plus a rimmed baking sheet or broiler safe pan, and a little oil to grease
9. Long tongs and a silicone basting brush for turning and basting
10. Instant read meat thermometer to make sure chicken hits 165 F

FAQ

Easy Marinated Chicken Kebabs Recipe Substitutions and Variations

• Chicken (1 1/2 to 2 lbs boneless) – Shrimp (large, cook much faster), firm tofu (press well and marinate longer), or boneless turkey breast/cutlets (same method, adjust cook time). You’ll want to pick one that matches your diet and cooking time.
• Plain Greek yogurt – Sour cream (similar texture and tang), buttermilk (thinner, use a bit less lemon), or unsweetened coconut yogurt for dairy free (add extra lemon to cut sweetness).
• Smoked paprika – Regular sweet paprika plus a pinch of smoked salt or 1/8 tsp chipotle powder for smokiness, or use a small amount of ancho chili powder for depth.
• Ground sumac (optional) – Lemon zest or a squeeze of fresh lemon plus a pinch of salt, or a tiny drizzle of pomegranate molasses for similar bright tartness.

Pro Tips

– Marinate longer when you can, overnight is best if you’ve got the time. It’ll make the meat way more tender and flavorful, just pull it out of the fridge about 20 to 30 minutes before cooking so it cooks more evenly. And if you want to baste, set aside a little of the marinade first or boil the used marinade so you don’t re-contaminate the meat.

– Cut chicken and veg to the same approximate size and don’t cram the skewers tight. Leave little gaps so hot air can circulate, that way everything cooks at the same rate instead of having tomato explosions and raw chicken in the same bite.

– Use a two-zone method on the grill or stove: sear over hotter heat to get good char, then move to cooler heat to finish through without burning. An instant-read thermometer is worth the money—pull the chicken at 165 F and let the skewers rest a few minutes before serving.

– Protect wooden skewers, oil the grates or pan, and oil the kebabs lightly before cooking so they don’t stick. If you like a brighter finish, add a squeeze of lemon and crumble a tangy spice like sumac or extra herbs right after cooking, not before, for fresher flavor.