Home Recipes Chicken & Beef Chicken Kebab Recipe

Chicken Kebab Recipe

Name: Chicken Kebab Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs boneless (skinless chicken thighs (about 1 kg)); 2/3 cup plain yogurt; 2 teaspoons paprika; 2 teaspoons ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon red pepper flakes; 2 teaspoons garlic powder; Zest and juice of 1 lemon; Salt and freshly ground black pepper (to taste)

Rebecca Hopkins

September 28, 2026

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There’s something undeniably fun and satisfying about skewers of juicy, flavorful chicken hot off the grill. These Chicken Kebabs are a staple in my summer kitchen; and once you try them, they’ll be a staple in yours too. The chicken is marinated in a vibrant blend of yogurt, warm spices, and fresh lemon, which keeps it incredibly tender and packs every bite with irresistible flavor.

This recipe is wonderfully versatile: you can cook these kebabs on the grill, in the oven, or on the BBQ. No matter which method you choose, you’ll end up with golden, slightly charred edges and meat that’s juicy and perfectly cooked. They’re perfect for a quick weeknight dinner, a backyard cookout, or meal prep for the week ahead.

I’m so excited to share this recipe with you today. The marinade comes together in minutes, and the chicken does all the work while it chills in the fridge. Let’s get cooking!

Why You’ll Love This Recipe

Incredibly Flavorful: A yogurt based marinade with paprika, cumin, cinnamon, and lemon infuses the chicken with amazing depth.
Versatile Cooking Methods: Grill, oven, or BBQ; whatever works for you!
Tender & Juicy: The yogurt tenderizes the chicken, so it stays moist and succulent.
Make Ahead Friendly: Marinate the chicken overnight for even better flavor.
Perfect for Meal Prep: Cook once and enjoy throughout the week.

Ingredients

2 lbs boneless, skinless chicken thighs (about 1 kg)

For the Marinade

⅔ cup plain yogurt (about 150 g)
2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon cinnamon
½ teaspoon red pepper flakes
2 teaspoons garlic powder (or granules)
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste

Equipment

Large bowl
Wooden skewers (soak in water for 30 minutes if bamboo) or metal skewers
Knife and cutting board
Measuring spoons
Grill, oven, or BBQ

Instructions

1Slice the Chicken: Cut the chicken thighs lengthwise into 1 inch strips or cubes.

2Make the Marinade: In a large bowl, combine the yogurt, paprika, cumin, cinnamon, red pepper flakes, garlic powder, lemon zest, lemon juice, salt, and pepper. Mix well.

3Marinate: Add the chicken to the marinade and toss until every piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, but ideally 2 hours or overnight for maximum flavor.

4Thread the Skewers: If using bamboo skewers, soak them in water for 30 minutes. Thread the marinated chicken onto the skewers.

5Cook: Choose your method below.

Cooking Methods

Grill: Preheat your grill to medium high heat. Lightly oil the grates. Grill the kebabs for 10–15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).

Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Arrange the skewers on the sheet and bake for 20–25 minutes, turning halfway through, until cooked through and slightly golden.

BBQ: Follow the same instructions as the grill, using a medium high heat setting. Cook for 10–15 minutes, turning occasionally, until cooked through.

Let the kebabs rest for a few minutes before serving. Enjoy!

Expert Tips for Success

Longer Marinating = More Flavor: While 30 minutes works in a pinch, 2 hours or overnight makes a noticeable difference. The yogurt tenderizes the chicken and the spices really penetrate.
Don’t Overcrowd the Skewers: Leave a little space between pieces so they cook evenly.
Watch the Cook Time: Chicken can dry out quickly. Use a meat thermometer to ensure it reaches 165°F (74°C) without overcooking. Thighs are more forgiving than breasts.
Soak Bamboo Skewers: This prevents them from burning on the grill or in the oven.
Oil the Grates: To prevent sticking, brush the grill grates with a little oil before adding the kebabs.

Variations

Chicken Breast: You can use boneless, skinless chicken breast instead of thighs. Reduce cooking time slightly and watch closely to avoid drying out.
Spicy Kick: Add a pinch of cayenne pepper or a finely chopped jalapeño to the marinade.
Herb Lover: Add 2 tablespoons of chopped fresh cilantro or parsley to the marinade.
Veggie Kebabs: Thread chunks of bell pepper, red onion, and zucchini onto separate skewers and cook alongside the chicken.

How to Store Leftovers

Store leftover chicken kebabs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium heat. You can also enjoy them cold on salads or in wraps.

Freezing: Freeze cooked kebabs in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works beautifully and adds extra protein. It’s thicker, so you may want to add a splash of lemon juice or water to thin it slightly.

How long should I marinate the chicken?
At least 30 minutes, but 2 hours to overnight is ideal. The longer it marinates, the more flavorful and tender the chicken will be.

Can I make these kebabs ahead of time?
Absolutely! You can assemble the skewers and keep them in the fridge for up to 24 hours before cooking. Or cook them completely and reheat when ready to serve.

What do you serve with chicken kebabs?
They’re delicious with fluffy rice, warm pita bread, a fresh Greek salad, or grilled vegetables. A dollop of tzatziki or garlic sauce is a perfect accompaniment.