Chicken Shish Kabob is a fun and tasty dish that’s perfect for grilling! Juicy chicken pieces are marinated and then cooked on skewers with colorful veggies like bell peppers and onions.
These kabobs are a hit at barbecues or family dinners. I love how easy they are to prepare—just chop your ingredients, mix the marinade, and let the grill do the work!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is perfect for this recipe. If you’re looking for a healthier option, you can use chicken thighs instead; they stay juicier while grilling.
Olive Oil: Extra virgin olive oil adds great flavor. If you don’t have it, avocado oil is a good substitute since it has a high smoke point and a mild taste.
Lemon Juice: Fresh lemon juice brightens the dish. If you’re out of lemons, vinegar (like white wine or apple cider) can work in a pinch, but it will change the flavor a bit.
Spices: The mix of oregano, cumin, and paprika creates delicious depth. If you want to switch things up, try using Italian seasoning or smoked paprika for a different twist.
Garlic: Fresh garlic really enhances the taste. If you only have garlic powder, use about 1 teaspoon, but fresh is always best when possible!
How Can You Achieve Perfectly Grilled Chicken Kabobs?
Grilling chicken kabobs can be simple if you pay attention to a few key things. First, marinating the chicken is crucial—it helps to tenderize the meat and infuse it with flavor. Aim for at least 1 hour, but 8 hours works wonders!
- Once marinated, preheat the grill to medium-high heat, ensuring it’s hot enough to get nice grill marks.
- When skewering, leave some space between the chicken pieces. This allows heat to circulate and cook them evenly.
- Grill the chicken for about 10-15 minutes, turning once or twice to avoid burning. The chicken should be fully cooked at 165°F, so using a meat thermometer can be handy!
Let the kabobs rest for a few minutes after grilling to keep them juicy. Garnish with parsley and serve with lemon wedges for that extra zing!
How to Make Chicken Shish Kabob?
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken:
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Skewers (if using wooden skewers, soak in water for at least 30 minutes before use)
How Much Time Will You Need?
This recipe involves about 15 minutes of prep time for mixing the marinade and cutting the chicken, plus at least 1 hour for marinating (you can go up to 8 hours for even more flavor). After that, cooking on the grill takes about 10-15 minutes. So, you’re looking at roughly 1 hour and 30 minutes to 9 hours total, depending on your marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper. This mixture will be the flavorful marinade for your chicken!
2. Marinate the Chicken:
Add the chicken cubes into the bowl with the marinade and stir well to ensure that each piece of chicken is fully coated with the marinade. Cover the bowl with plastic wrap and pop it in the refrigerator. Let it marinate for at least 1 hour, but if you have the time, letting it sit for up to 8 hours enhances the flavor.
3. Preheat the Grill:
When it’s time to cook, preheat your grill to medium-high heat. This ensures the chicken gets a nice sear and stays juicy on the inside.
4. Thread the Chicken on Skewers:
Take the marinated chicken out of the fridge. Carefully thread the chicken pieces onto your skewers. Make sure to leave a little space between each piece. This helps them cook evenly and gives you those lovely grill marks!
5. Grill the Chicken:
Place the skewers on the hot grill. Cook for about 10-15 minutes, turning them occasionally, until the chicken is nicely cooked through and has those beautiful grill marks. You’ll know it’s done when the chicken is no longer pink in the center.
6. Let the Skewers Rest:
Once cooked, take the skewers off the grill and let them rest for a few minutes. This helps keep the chicken juicy!
7. Garnish and Serve:
Finally, sprinkle some chopped parsley over the chicken skewers for a fresh touch, and serve them with lemon wedges on the side. Enjoy your delicious Chicken Shish Kabobs!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and can add more flavor and juiciness. Just keep the cooking time similar, but check for doneness with a meat thermometer—thighs should reach 165°F for safety.
What If I Don’t Have Fresh Garlic?
No problem! You can use garlic powder instead. Just substitute 1/8 teaspoon of garlic powder for each clove of garlic you would use. Adjust to your taste, but start small since it can be more concentrated.
How Can I Marinate the Chicken Faster?
If you’re short on time, you can cut the chicken into smaller pieces, about 1/2-inch cubes, to help them absorb the flavors more quickly. Marinating for at least 30 minutes can still give you a delicious result!
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. They can be enjoyed cold or reheated gently in the microwave or on a grill, just be careful not to overcook them.
