Juicy Chicken Kebabs (Middle Eastern)
Make the best Middle Eastern chicken kebabs with this easy marinade recipe. These flavorful kebabs are juicy, tender, and perfect for grilling, oven baking, or meal prep. Served over turmeric rice but also perfect with pita bread and hummus.
When it comes to BBQ, you must admit that chicken kabobs are the easiest and most affordable. And they also delight everyone. Whether you use chicken breast or thighs, these skewers take very little time to cook on a grill. Therefore, you don’t have too many people waiting to be served.
Why make these kebabs
- The recipe is very versatile and fuss-free. Chicken skewers do not get any easier than this. All we do is marinate, skewer, and grill them!!
- You can also make these on the stovetop grill or outdoor grill grates. You can also place the skewers on a baking sheet lined with aluminum foil, spray them with cooking spray, and bake in the oven for 20 minutes until golden brown.
- The yogurt marinade is made with simple, easy-to-find ingredients you probably already have in your pantry.
Ingredients and substitutes
- Chicken – I am a big fan of skinless chicken thighs on my skewers. They stay juicy and get nice, beautiful char marks. But you are welcome to use boneless, skinless chicken breast, too.
- Spices – These are the most common Middle Eastern spices in the kebab mix. And, if you cook Middle Eastern or Indian food at home, you probably already have it in your pantry. In fact, cumin, cinnamon, and turmeric are all very common. Cumin does a great job of adding that smoky flavor to the meat.
- Garlic – I am using garlic powder, but you can also use two large minced fresh garlic cloves.
- Ginger powder – It is very popular in the Middle East to use ginger powder for kebabs compared to fresh ginger. Personally, I’m all for fresh ginger. So, a teaspoon would work great. Also, I used ground ginger in the video for this recipe.
- Vegetables – I like to use red onions and cherry tomatoes for this recipe, but colorful bell peppers look wonderful in this dish.
- Acid – I love a generous squeeze of lemon or lime. You can also add the zest to enhance the flavor of lemons.
- Skewers – I am using wooden skewers, but you can also use metal skewers for this recipe.
Step-by-step: Middle Eastern – Chicken Kebabs
Step 1 – Marinate the chicken
- Marinade – Place all marinade ingredients in a bowl. Cut the chicken pieces into bite-size pieces and add them to the marinade. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Thaw it an hour before cooking.
Step 2 – Prep the veggies
- Prep Veggies – Cut vegetables also into small pieces similar to the chicken. Cut each onion into quarters. Do the same with the tomatoes if using large tomatoes.
Pro tip – Prepare the veggies no more than 4 hours before cooking so they stay fresh.
Step 3 – Make the skewers
- Skewer – Thread the chicken and vegetable pieces, alternating them. I prefer one piece of chicken, one piece of veggies, or sometimes one piece of chicken and two pieces of veggies.
Pro tip – The skewers can be prepared ahead of time and kept in the fridge for up to 4 hours.
Step 4 – Grill the kebabs
- Grill – Heat a grill pan on medium-high heat. Place a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil.
- Cook for 3 minutes, then turn to the other side and cook for 2 to 3 minutes on the other sides.
Pro tip – As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides. - Serve with fragrant rice or pita bread with tahini and hummus.
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Chicken Kebabs – Middle Eastern
A great recipe for chicken kebabs that are tender and full of Middle Eastern spice. This healthy recipe is both tasty and simple. Served over turmeric rice but also perfect with pita bread and hummus
Video
Ingredients
- 1 Kg (2 lbs) Chicken Boneless thighs or breast
- ½ cup Greek Yogurt
- 5 large Garlic cloves
- ½ tsp Ground Ginger
- ½ tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- ½ – 1 tsp Cayenne pepper hot or mild
- 2 tsp Sweet paprika
- 1 tsp Cayenne or chili powder for heat optional
- Juice and zest of one lemon
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 1 cup Onion chopped and layers separated
- 20 Cherry tomatoes or one large tomato quartered
- 2 – 4 tbsp Cooking oil for the grill
Method
- Step 1 – Marinate chicken – Place all marinade ingredients in a bowl. Cut the chicken pieces into bite-size pieces and add them to the marinade. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Thaw it an hour before cooking.1 Kg Chicken, ½ cup Greek Yogurt, 5 large Garlic cloves, ½ tsp Ground Ginger , ½ tsp Turmeric powder, 1 tsp Cumin powder, 1 tbsp Coriander powder, ½ – 1 tsp Cayenne pepper, 2 tsp Sweet paprika , Juice and zest of one lemon , ½ tsp Salt, ½ tsp Black pepper powder, 1 tsp Cayenne or chili powder
- Step 2 – Prep Veggies – Cut vegetables also into small pieces similar to the chicken. Cut each onion into quarters. Do the same with the tomatoes if using large tomatoes.1 cup Onion , 20 Cherry tomatoes
- Step 3 – Skewer – Thread the chicken and vegetable pieces, alternating them. I prefer one piece of chicken, one piece of veggies, or sometimes one piece of chicken and two pieces of veggies.
- Step 4 – Grill – Heat a grill pan on medium-high heat. Place a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil. Cook for 3 minutes, then turn to the other side and cook for 2 to 3 minutes on the other sides.2 – 4 tbsp Cooking oil
- Serve with fragrant rice or pita bread with tahini and hummus.
Notes
- Parboil firm veggies like potato or cauliflower before skewering
- Don’t turn too soon—chicken will release when properly seared
- If sticking, give it another minute before flipping
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Cut chicken into even pieces—not too big, not too small
- Keep veggies the same size so they cook evenly
- Marinate as long as possible (overnight is best)
- Use veggies that cook at the same rate (onion, peppers, zucchini)
- Grill on high heat to get a good sear
Frequently asked questions
Can I use chicken breast for these chicken kebabs?
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked, it can be dry. So, make sure to cook just until done, about 3 minutes at first, then 2 minutes more should be just right.
Can I use other vegetables instead of just onions and tomatoes?
Oh yes. Ideally, any veggies that will cook at the same time as the chicken would work. So, bell peppers, onions, and tomatoes are always the perfect choice. However, cooking root vegetables such as carrots and turnips takes much longer. So, they are not recommended on the skewer with the chicken.
What do you serve kebabs with?
The options for serving things are endless.
Rice – I usually serve these with rice, such as turmeric rice or rice pilaf. But you can also serve it with cauliflower rice for a low-carb option.
Pita or bread – Middle Eastern Pita bread is another great option when served with tahini, hummus, and roasted garlic cloves.
What are some side dishes to serve with kebabs?
We love to skewers with side salads such as Chickpea salad, couscous salad, beet salad, and avocado salad. And, of course, Middle Eastern favorites like baba ganoush, eggplant salad, or Greek salad
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Hello, if I were to oven roast these kebabs instead of grilling… at what temperature do you recommend I bake them…. for 20 minutes?
Yes, you can bake at 450F/220C for about 15 to 18 minutes (depending on the size). Make sure to soak the skewers in water for 30 minutes before threading the meat so they don’t burn in the oven.
Looks really good. I love the idea of using yogurt for the marinade.
Thank you Lois.
A great meal for these hot summer evenings. I do love the idea of the yogurt marinade – I’ve done that before and it makes the chicken tender and moist. The spices certainly will jazz up the recipe just like we prefer.
Thanks, Marisa. Yes, yogurt does make the meat really tender and juicy.
Kebabs are always a hit, especially in the summer. I love the spice profile. My party guests would enjoy these for sure.
Here too. Always a big yes for kebabs.