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.
Table of Content
When it comes to BBQ, you must admit that chicken kabobs are the ones that are 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 ourdoor grill grates. You can also place the skewers on a baking sheet lined with aluminum foil, spray 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.
- You can marinate the chicken for up to 12 hours and leave it in the fridge. Perfect make-ahead for BBQs.
- Today, I served them over rice, but pita, hummus, tahini, and salad are just a few more options too.
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 found in the kebab mix. And, if you cook Middle Eastern or Indian food at home you probably already have them 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 2 large minced fresh garlic cloves.
- Ginger powder - It is very popular in the Middle East to use ginger powder for kebabs as compared to fresh ginger. Personally, I'm all for fresh ginger. So, a teaspoon would work great. Also, I have used ground ginger for this recipe in the video.
- Vegetables - Red onions and cherry tomatoes are what I like to use for this recipe but colorful bell peppers look wonderful with 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.
Middle Eastern - Chicken Kebabs
- Prep Chicken - Clean, trim, and cut the chicken into bite-size pieces. Pat dry on a paper towel to remove excess moisture.
Pro tip - Cut the chicken into about 1-inch pieces as too large will keep the chicken raw in the middle. Also, make sure the chicken is dry so the marinade will stick to it. - 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. I like to add the chicken marinade into my veggies as well so they pick up flavor from the chicken. - Soak the bamboo skewers in water for 30 minutes at least.
Pro tip - Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
- Marinade - Place all marinade ingredients in a bowl. Add the chicken pieces. 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.
Pro tip - I like to combine the salt, pepper, and lemon juice to the chicken first, and the yogurt at the end but you can add everything in all at once. - Skewer - Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken one piece veggie or sometimes 1 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.
- 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.
Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill. - Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.
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.
Tips for success
- Use boneless chicken breast or thighs. Do not cut the chicken into large or too small pieces. Large pieces will not cook towards the center and small pieces will dry out easily.
- Keep the veggies the same size as the chicken so they cook around the same time.
- Always try to marinate as long as possible. Preferably overnight. This will not only add flavor but also tenderize the meat making it cook easily.
- Use veggies that cook around the same time like tomatoes, zucchini, onions, and peppers. Other veggies can be used but will need to be parboiled and then skewered so they don't stay raw. For example, you can use sweet potato or cauliflower but parboil and then cut them into pieces.
- Make sure the grill is HOT before you start grilling otherwise the meat will stew and all the marinade will get wasted on the pan. Instead, you want a nice hot grill so the meat sears instantly holding on to its marinade. The charred marks are what adds a nice smokey flavor so make sure to get some.
- Don't make haste to turn the meat quickly on the grill. If the meat is stuck to the pan it meats needs a minute more. Leave it alone and come back to it when it is ready. Otherwise, you will lose good meat stuck to the pan.
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, tomatoes are always the perfect choice. However, root vegetables such as carrots, potato turnips take much longer to cook. So, they are not recommended on the skewer with the chicken.
What do you serve kebabs with?
The option for serving things are endless.
Rice - I usually serve these with rice such as turmeric rice, 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 or 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, avocado salad. And of course middle eastern favorites like baba ganoush, eggplant salad, or Greek salad
Printable Recipe
Chicken Kebabs - Middle Eastern
Print Pin Rate Share by Email Share on FB Save GrowCalories: 163kcal
Adjust Servings Here: 4 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Chicken (Boneless thighs or breast)
FOR THE MARINADE
- ¼ cup Greek Yogurt
- 1 tablespoon Garlic powder
- ½ tablespoon Ginger powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cayenne (hot or mild)
- 1 teaspoon Sweet paprika
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Pepper
VEGGIES
- 1 cup Onion (chopped and layers separated)
- 20 Cherry tomatoes
For grilling
- 2 tablespoon Olive oil
Instructions
- Prep Chicken - Clean and cut the chicken into bite-size pieces. Pat dry on a paper towel to remove excess moisture.Pro tip - Cut the chicken into about 1-inch pieces as too large will keep the chicken raw in the middle. Also, make sure the chicken is dry so the marinade will stick to it.
- 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. I like to add the chicken marinade into my veggies as well so they pick up flavor from the chicken.
- Soak the bamboo skewers in water for 30 minutes at least.Pro tip - Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
- Marinade - Place all marinade ingredients in a bowl. Add the chicken pieces. 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. Pro tip - I like to combine the salt, pepper, and lemon juice to the chicken first, and the yogurt at the end but you can add everything in all at once.
- Skewer - Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken one piece veggie or sometimes 1 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.
- 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. Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
- Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.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.
Recipe Notes & Tips
- Use boneless chicken breast or thighs. Do not cut the chicken into large or too small pieces. Large pieces will not cook towards the center and small pieces will dry out easily.
- Keep the veggies the same size as the chicken so they cook around the same time.
- Always try to marinate as long as possible. Preferably overnight. This will not only add flavor but also tenderize the meat making it cook easily.
- Use veggies that cook around the same time like tomatoes, zucchini, onions, peppers. Other veggies can be used but will need to be parboiled then skewered so they don't stay raw. For example, you can use sweet potato or cauliflower but parboil then cut them into pieces.
- Make sure the grill is HOT before you start grilling otherwise the meat will stew and all the marinade will get wasted on the pan. Instead, you want a nice hot grill so the meat sears instantly holding on to its marinade. The charred marks are what add a nice smokey flavor so make sure to get some.
- Don't make haste to turn the meat quickly on the grill. If the meat is stuck to the pan it meats needs a minute more. Leave it alone and come back to it when it is ready. Otherwise, you will lose good meat stuck to the pan.
Nutrition Information
Calories: 163- kcalCarbohydrates: 5- gProtein: 13- gFat: 10- gSaturated Fat: 3- gCholesterol: 47- mgSodium: 214- mgPotassium: 263- mgFiber: 1- gSugar: 2- gVitamin A: 435- IUVitamin C: 13.9- mgCalcium: 33- mgIron: 1.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lois Christensen
Looks really good. I love the idea of using yogurt for the marinade.
Veena Azmanov
Thank you Lois.
Marisa F. Stewart
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.
Veena Azmanov
Thanks, Marisa. Yes, yogurt does make the meat really tender and juicy.
Gloria
Kebabs are always a hit, especially in the summer. I love the spice profile. My party guests would enjoy these for sure.
Veena Azmanov
Here too. Always a big yes for kebabs.