The Best Chicken Kebabs
Looking for a dinner recipe that’s fun for the whole family? Bring in the chicken kebabs! They’re fun to assemble, fun to grill, and fun to eat—especially with an assortment of dipping sauces and a variety of salads. Serve these chicken kebabs with Couscous, a big Italian Salad or Mediterranean Wedge Salad, and a Roasted Cauliflower with Whipped Feta. Our favorite part of making kebabs is the dipping sauces! We recommend our Dill Sauce and Romesco, but Tzatziki, Hummus or Tahini Sauce would also be delicious! For another delicious chicken on a stick recipe try our Thai chicken satay.
Ingredients You’ll Need To Make Grilled Chicken Kebabs
Herbs and seasoning – Big and bold flavors come from fresh dill, dried oregano, dried basil, smoked paprika, onion powder, garlic powder, kosher salt, freshly cracked black pepper.
Boneless, skinless chicken breast.
Veggies – We call for bell peppers and red onion, but mushrooms and cherry tomatoes also work well. Basically, the rule is, if you like the vegetable and can skewer it, you can thread it onto the kebabs.
Dipping sauces – The world is your oyster, but our Dill Sauce and Romesco are both great.
How to Make Chicken Kebabs
Prepare the kebab ingredients. Using a sharp knife, cut 2 pounds of boneless, skinless chicken breasts into 1½-inch pieces. Pro tip: We like to use different color cutting boards to help us keep meat and veggie surfaces separate. Cut 2 bell peppers and 1 red onion into 1-inch pieces.
Make the marinade. In a large bowl combine the lemon juice, olive oil, dill, oregano, basil, paprika, onion powder, garlic powder, salt, and pepper.
Marinate the chicken. Add the chicken and toss to coat. Cover and let marinate at room temperature for at least 30 minutes or in the refrigerator for up to 3 hours.
Turn on the grill when ready to cook the kebabs.
Assemble the kebabs. Remove the chicken from the marinade, allowing any excess to drip off. Thread the chicken, bell pepper, and onion onto metal or soaked bamboo skewers, dividing evenly.
Grill the kebabs. Place the skewers on the grill and cook. To cook evenly, it’s best to turn each kebab skewer about every minute, until the chicken is browned and the veggies are beginning to char, about 4 minutes. Reduce the heart to low and cook, turning often, until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 10-12 minutes more.
Serve! Arrange the skewers on a serving platter and sprinkle with dill. Serve with your favorite sauces on the side.
How to Store Leftover Kebabs + Tips
Store leftovers in the fridge for up to four days, and freeze leftover kebabs for up to two months.
If you use bamboo skewers, be sure to soak them for an hour before using to prevent them from catching fire on the grill! To avoid soaking, we just love metal skewers and they’re reusable!
Would this be good with chicken thighs? Yes! Just make sure you’re always checking your cook temp.
Can these be made in the oven? You bet. Just cook at 375°F on a rimmed baking sheet that has a cooling rack set in it so you get crispy edges! Cook for 15-20 minutes until chicken is cooked through.
Making the marinade for chicken kebabs: Because there is so much citrus in the marinade you want to avoid prepping too far in advance, but that doesn’t mean you can’t chop everything, make the marinade, and have it ready to grill.
There’s Plenty Of Kebab Recipes At The Modern Proper
Summer Isn’t Over Yet, So Keep That Grill Hot!
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