An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.
If there’s one food that reminds me of summer holidays, it’s a Chicken Kebab.
When I was in my 20s, my lovely BFF, Naomi and I were often adventuring (that might be a bit strong, laying by a pool somewhere hot is more accurate). Our holidays were heavily focussed around cocktails, feta and food cooked over charcoal.
The smell of kebabs cooking takes me right back there, wanting to order a mojito!
I can’t promise that these are authentic to the Greek or Turkish kebabs that Naomi and I ate then. But they are my own version and they are super delicious.
How do you make Chicken Kebab?
Chicken kebabs are so simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.
For this recipe we use a marinade of yoghurt with paprika, cumin, a little cinnamon, chilli flakes, garlic and lemon.
Can you cook Chicken Kebabs in the oven?
Yes, it’s perfectly safe to cook chicken kebabs in the oven, as always, just check that they are cooked through before serving.
If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using.
They will take about 20 – 30 minutes at 180C.
How long do you cook Chicken Kebabs for?
If cooking these Chicken Kebabs under a hot grill (broiler) or on the BBQ (or barbecue!) they will take about 20 – 30 minutes depending on how thick your chicken is and how high your heat is.
Always be sure to check that the chicken is cooked through and not pink, before serving.
Are Chicken Kebabs good for you?
Homemade chicken kebabs are not unhealthy when cooked this way.
You can easily make this recipe even lower in fat by using chicken breasts instead of chicken thighs and using low fat, or fat free yoghurt.
(If you’re following the Slimming World plan, this would also make these Syn free chicken kebabs.)
You could also add in extra vegetables, like peppers or onions onto the skewers. These look good too!
Watch me making the Chicken Kebabs on Instagram Stories
Tips for making the Chicken Kebab recipe:
- In these photos I used Bamboo Skewers. I like the way they look but they do burn! You need to soak them in water for at least 30 minutes before using.
- If you prefer metal skewers I like these ones. Once you’ve bought a set, you’ll wonder how you lived without them. I like these Metal Skewers Set on Amazon.
- I like to use chicken thighs for this recipe as they become tender when marinaded with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
- These Chicken Kebabs are delicious cold. We love serving them for a picnic! (There we are below eating them at one of our favourite National Trust spots.)
Fancy some other easy chicken recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Chicken Kebab recipe:
Chicken Kebab Recipe
Ingredients
- 1 kg Chicken thighs Boneless and skinless and cut lengthways
For the marinade:
- 150 g Natural yoghurt
- 2 tsp Paprika
- 2 tsp Ground cumin
- 0.5 tsp Cinnamon
- 0.5 tsp Dried chilli flakes
- 2 tsp Garlic granules (or 3 cloves of fresh garlic)
- 1 Lemon Zest and juice
- Salt and freshly ground pepper
Instructions
- Mix the marinate ingredients together well in a large bowl.
- Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
- Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.
Nutrition
Kleanthis @ Yumbles says
Yogurt marinades are the best thing to combine with chicken kebabs. Personally I don’t use cinnamon as I am not a fan of it, but overall your recipe is very similar to how I cook them, so you can be confident that you version is traditional enough.
Sarah Barnes says
Thanks so much for your comment and the endorsement!
Dems Banjo says
Thanks Sarah, It looks so yummy!!! Thanks for sharing the recipe. I am surely going to try it out.
Anna Roberts says
Thanks so much for your lovely easy recipe. I doubled up on the ingredients for my family. Cooked it in the oven and served it up with a platter of cuscus and salad for my four grown sons (farmers all over 6ft) … Devoured in minutes requesting same for tomorrows dinner. Thank you.
Rikaza zaman says
Is it ok if we use curd instead of natural yogurt? Please reply
Sarah Barnes says
Sorry I’m not sure what you mean by curd, but if it’s a soft cheese, I haven’t tried it but please let me know how you get on!
Tanya says
In India, curd and dhai are the same as what other countries call yoghurt.
Patty says
Yes, curd is fine. if you want it thicker just hang it for some time ( 15 – 30 minutes would be enough) to let the water drain.
Ritika Chadha says
Curd or dahi is another name for yoghurt. It’s one and the same. South Asian families call it by curd and Most of the world call it yoghurt
Caroline says
OMG I need glasses. Made marinade this morning, but instead of putting half a teaspoon of cinnamon and chilli flakes, I read It as 5 teaspoons of each in instead. Salvaged the chicken and remade marinade. Leaving overnight and cooking tomorrow. I’ll let you know how I get on!
Sarah Barnes says
Oh Caroline!! Sorry, this made me chuckle! Good rescuing! Hope you enjoy it after all that 😉
Caroline says
Sarah, it was lovely. Definitely going to make this again. Thank you so much
Wendy Hildegarde says
Omg Caroline that is so funny you made me spit my caviar all over the settee , i hope it tasted ravashing ;)))))
Karen says
Gosh Caraline, you silly gal! Made my day, will definetly be trying this recipe becasue of this comment. I love you Caroline.
Kathryn says
Wonderful flavours. I squeezed a little fresh lime juice over the kebabs. Delicious and so simple to make. I’ll definitely be able to make the same recipe for for my family at the next opportunity!
Bee says
Was lovely and my whole family enjoyed it. Would however recommend brushing on a bit of oil on chicken before sticking it under the grill and defo salt and pepper
Felicity says
I want to cook these in the oven – what temperature would you recommend and for how long?
Thanks!
Ritika Chadha says
I made this in the oven on a wire rack on a Baking tray. 450Farenheit for 20 minutes but you could do it for 15 depending on your oven.
Miranda Costin says
Love this recipe. The chicken stays so moist. Even my fussy ten and seven year old kids seem to like it. It’s a winner!
Wendy Hildegarde says
My mother also said that she thought it was incredibly moist, funny that, lovely seasoning, a jolly good recipe if you ask me, just splendid!
Izzy miles says
How’s long do I bake for and at what temperature in a fan oven?
Izzy says
What degrees shall I cook this in a fan oven
Natalyn says
Very excited to try this for New Years Eve. My boyfriend and I used to get Kabobs at a restaurant by my apartment. We bought a house together and are far from our kabob place. I’m planning a romantic evening in, and this will be such a cute surprise for him! Thank you for sharing this recipe!
Does anyone have some side dishes that might pair well?
Anna Roberts says
Middle Eastern Cuccus goes well with the flavors in the marinade .
Ritika Chadha says
Rice or parathas, a yoghurt dip, a salad, Couscous or Quinoa are all good options.
Sarah says
How many teaspoons of salt and pepper?
Ibk says
Yummyyyyyyyyyy yumyyy😋😋😋I tried it at home it was simply delicious .
Jo says
I took have lost the will to live this week. Am making your Slow Cooker Chicken Curry for supper tonight because it’s so easy and tasty. But will try these kebabs; look lovely!
Nurys says
Delicious!! I made this recipe and oh man, perfect chicken skewers. I made it with chicken ready and it was moist. Thank you for sharing!!
Kersten James says
Hi there – did you oven cook? If so, what temp/timings did you use?
Scalar2000 says
I love chicken thighs (and drumsticks) and I think this is the best recipe I’ve tried for a very long time. Didn’t have skewers, so simply grilled de-boned marinated thighs for about 20-25 minutes, then chopped them into kebab sized pieces. I used skyr (Icelandic) style yoghurt for the marinade, and as I had no lemon, I used a lime instead. I only marinated the chicken for about 30 minutes in the fridge but was absolutely blown away by the succulence and tenderness of the result. I suspect cooking the whole thigh helped keep it moist. You certainly wouldn’t need to brush it with oil using this method.
Stacey says
Tried this recipe tonight as a last minute change of plan, added peppers and onions to the skewers and used a own brand low fat yoghurt, left to marinade for 1 hour and the chicken was succulent and full of flavour. It was delicious and will definitely be making again, served it with salad, pitta bread and a rice salad. A hit with all the family.
Pickled Love says
Your picnic spot is so refreshing. Loinging to get out in the sun. Plus, I guess, this recipe can be made on the pan too, as I don’t have a grill oven.
Karen says
We made these tonight for tea and my son who is 23 and vegetarian had it on fish rather than chicken . They both chicken & fish went down a storm. We will definitely be doing these again and again.
A good recipe for the BBQ next year too. And a bonus that they are healthy and low fat .
Thanks for sharing
Sarah Barnes says
So pleased you liked them Karen!
Angela says
These are delicious! Made them tonight for dinner and my boys absolutely loved them! So tasty! And so easy to make. Thanks for the recipe X
Dustin says
Delicious!!! Even my wife and kids loved it! Very easy to make!!
Mina says
We use mayonnaise instead of yogurt.
It’s delicious and a little oily.
Jess D says
I made this last night but without skewers, instead I put all the chicken in a tray and baked in the oven then spread over my pitta and salad.
Not that I do very often but I will never buy a kebab ever again. Sooo much healthier and tastier this way & so simple 😍😍
Jess D says
I made this last night without skewers, instead I put all the chicken in a tray and baked in the oven then spread over my pitta and salad.
Not that I do very often but I will never buy a kebab ever again. Sooo much healthier and tastier this way & so simple 😍😍
Sam Williams says
So good, she made it twice 👍
Sue Bralee says
Absolutely delicious. I added onion and peppers. I served with a leftover (night before!) Jambalaya, beautiful. Thank you, such an easy recipe and taste perfect.
Kirby says
I am so excited to try this…chicken is currently marinating and smells amazing! I’ll let you know how everyone likes it I think it will go down a treat! Thanks for a lovely recipe 😋
Aleks says
I don’t usually leave feedback on recipes and even for this one its taken me over 2 years 🙊 I have been making this for my family every couple months for the past couple years and its always such a hit with my fussy eater son! I love everything about it and always turns out perfect! 100% best kebabs ever 👍🏽
Simon says
Really good. I double up on the ingredients and add fresh ginger and they taste amazing. I cook on skewers in the oven (fan, 180) for 30 mins turning half way. I also add a fair bit of red colouring and they look and taste “restaurant standard”!
mobasir hassan says
Everything is so nicely described that really helped me. I am looking forward for more such delicious kebab recipes in future too.
Ali says
Loved this recipe but I’m due to have an op and wondered if these would freeze. Would I do this when they have been marinated and put on the skewers please.
Ons lamb hair says
Wicked kebabs thanks. Moo lacahier.
Amanda says
Made this and my husband ate all of it seconds after it touched the plate after cooking of course. It was easy to make and I grilled it.
Sandra says
I made these for a new year eve bbq live all the ingredient even put in some ginger . Yummy yummy