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Marinated Chicken Kebabs

These chicken kebabs are made by marinating tender chicken pieces in a flavorful mixture of herbs, lemon juice, and spices, then grilling them over an open flame. The extended marinating time enhances the meat's tenderness and infuses it with smoky, aromatic flavors, resulting in juicy, charred kebabs with a beautiful golden-brown exterior.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Central Asian, Middle Eastern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken thighs boneless, skinless, cut into 2-inch cubes
  • 1/4 cup lemon juice freshly squeezed
  • 1/2 cup plain Greek yogurt for marinade creaminess
  • 3 cloves garlic minced
  • 1 teaspoon paprika smoked if possible
  • 1 teaspoon cumin ground
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 bell pepper bell peppers cut into 2-inch pieces
  • 1 onion onion cut into chunks
  • 4 wooden skewers wooden skewers soaked in water for 30 minutes

Equipment

  • Grill or barbecue
  • Mixing bowls
  • Whisk
  • Skewers
  • Tongs

Method
 

  1. Place the wooden skewers in water to soak for at least 30 minutes, preventing them from burning on the grill.
  2. In a large mixing bowl, whisk together lemon juice, Greek yogurt, minced garlic, paprika, cumin, olive oil, salt, and black pepper until well combined, creating a fragrant marinade.
  3. Add the chicken cubes to the bowl with the marinade, tossing to coat all pieces evenly. Cover and refrigerate for at least 1 hour, up to 3 hours, to deepen the flavors.
  4. Preheat your grill to medium-high heat, around 200°C (390°F). Lightly oil the grates to prevent sticking and ensure good grill marks.
  5. Thread the marinated chicken pieces onto the skewers, alternating with chunks of bell peppers and onions for color and flavor. Leave a small space between pieces for even cooking.
  6. Place the skewers on the hot grill, about 4 inches from the heat source. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until the chicken is golden brown and slightly charred at the edges.
  7. Check that the internal temperature of the chicken has reached 75°C (165°F) and that the juices run clear when pierced. The meat should be opaque and browned with grill marks.
  8. Remove the skewers from the grill and let rest for 5 minutes. This helps the juices redistribute, keeping the chicken tender and moist.
  9. Serve the chicken kebabs hot off the grill, garnished with fresh herbs or lemon wedges for an extra burst of flavor. Enjoy the smoky, tender bites with your favorite sides.