Grilled Chicken Kabobs and Marinade

Grilled chicken kabobs are one of the most popular street foods in the world. A versatile dish that is endlessly customizable, chicken cooked on skewers are delicious as well as healthy.

Not only is grilled chicken on skewers sure to impress, they’re easy to make as well. Keep reading to learn more about where kabobs come from and get a foolproof recipe for cooking your own.

What Are Chicken Kabobs?

Chicken kabobs (or shish kabobs) are a dish that originates from Turkey and Morocco in the Middle East. Kabobs are made by skewering chunks of seasoned chicken on a stick alongside vegetables.

You can make many different variations of the traditional chicken kabob depending on what seasonings and vegetables you add to them.

Best Veggies to Use on Chicken Kabobs

The best veggies to include on the skewers for kabobs are vegetables that can hold up to the heat of the grill or oven without melting and falling apart.

Try these vegetables that pair well with chicken in kabobs:

• Cherry tomatoes
• Bell pepper
• Onions
• Mushrooms
• Zucchini

How to Make Chicken Kabobs

INGREDIENTS

• 1 pound of chicken breast
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 2 red onions (one if big)
• 2 cups cherry tomatoes
• ¼ cup olive oil
• 1 teaspoon salt

For the chicken marinade:

• ¼ cup olive oil
• ½ cup harissa paste
• 2 teaspoons Moroccan spice mix (ginger, cayenne, cinnamon, mint, paprika, cloves, cumin)
• 1 teaspoon salt
• 4 garlic cloves
• Juice of ½ lemon
• 2 teaspoons fresh thyme (one if dried)

STEP-BY-STEP INSTRUCTIONS

Step 1. Cut the chicken into pieces

First, prepare the chicken by cutting the chicken breast into bite-sized pieces.

Step 2. Begin to prepare the chicken pieces

Add the chicken pieces to a bowl with some fresh thyme.

Step 3. Add oil and salt to the chicken

Then add the olive oil and some salt to the chicken pieces in the bowl.

Step 4. Add Moroccan spice mix

Next, pour the Moroccan spice mix over the chicken pieces.

Step 5. Squeeze lemon juice over the mix

Then squeeze fresh lemon over the chicken mix.

Step 6. Add the harissa paste

Next, add the harissa paste to the chicken.

Step 7. Mix marinade into the chicken and add crushed garlic cloves

Then mix the chicken into the marinade and add the crushed garlic cloves.

Step 8. Marinate the chicken

Toss the chicken to coat each piece thoroughly. Then, cover the top of the bowl and marinate for at least thirty minutes, or overnight.

Step 9. Prep the veggies

Wash the vegetables and cut them into bite-sized pieces (leave the cherry tomatoes intact).

Step 10. Make the skewers

Build the kabobs by placing a piece of chicken on the skewer, followed by a vegetable, then another piece of chicken, and so on.

Step 11. Prepare the grill

Brush olive oil on the grill and preheat.

Step 12. Grill the kabobs on the skewers

Brush each chicken kabob with olive oil and sprinkle it with salt. Grill each kabob for five minutes on each side. Serve the kabobs hot with harissa sauce.

Chicken Kabobs Expert Tips

Grilling chicken on skewers isn’t a hard dish to make. However, there are a few tips you can follow to cook them just right every time:

• Preheat the grill. The key to amazing kabobs is sealing in the moisture in the meat by searing it off. Make sure the grill is nice and hot before adding the kabobs.
• Season the chicken after cutting it up. Seasoning the chicken after cutting it up ensures that you get it well-seasoned on every cooked surface.
• Cut the chicken up into even-sized pieces. Cutting everything evenly allows all the chicken pieces to be done at the same time.

Mistakes to Avoid When Making Chicken Kabobs

• Don’t overcook the chicken. The kabobs will cook quickly with the chicken cut into bite-sized pieces, so watch the grill carefully and don’t wander off or get distracted.
• Don’t guess whether the chicken is done. Using a meat thermometer is the best way to ensure that your chicken is cooked enough to eat safely.

How to Serve Chicken Kabobs

All kabobs should be served hot. Grilled chicken and veggies go well with a bed of grains, such as rice or quinoa, and they are a delicious option for dipping into different sauces.

How to Store Chicken Kabobs

Kabobs should be stored in an airtight container in the refrigerator after cooking. In addition, they can be eaten for four days after grilling them.

Best Sides for Chicken Kabobs

Chicken cooked on skewers go well with many sides depending on how you season them.

• Fruit salad: Since kabobs are often seasoned with savory spices, a fruit salad can provide a bright, sweet counterpoint to these flavors.
• Corn on the cob: Corn on the cob can be cooked on the grill alongside kabobs for an easy side dish.
• Tomato cucumber salad: Fresh tomatoes and cucumbers pair well with the spices in chicken skewers.

FAQ

Can You Make Chicken Kabobs in the Oven?

Yes, chicken kabobs can be baked in the oven as well as cooked on the grill.

Should You Precook Vegetables for Chicken Kabobs?

Longer-cooking vegetables such as whole onions and root vegetables should be parboiled before being grilled on a kabob.

How Far in Advance Can You Make Chicken Kabobs?

Kabobs can be made and marinated a day in advance for convenience.

Chicken Kabobs Are A Perennial Grill Favorite

Thanks to their versatility and their easy cooking, chicken kabobs are a tasty dish that will steal the show at your next cookout. Paired with many different sauces and spice combinations, these grilled skewers are sure to please.

Continue to Content

Yield: 10

Grilled Chicken Kabobs and Marinade

Print

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1 pound of chicken breast
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 2 red onions (one if big) 
• 2 cups cherry tomatoes
• ¼ cup olive oil 
• 1 teaspoon salt

For the chicken marinade:

• ¼  cup olive oil
• ½ cup harissa paste 
• 2 teaspoons Moroccan spice mix ( ginger, cayenne, cinnamon, mint, paprika, cloves, cumin…)
• 1 teaspoon salt
• 4 garlic cloves
• Juice of ½ lemon
• 2 teaspoons fresh thyme (one if dried)

Instructions

Cut the chicken breast into bite-size pieces and set it aside. 

Prep the marinade: 

• In a bowl add the Harissa paste, Moroccan spice mix, olive oil, salt, the thyme (only the leaves), and the garlic cloves (crushed).  Mix well to combine. 
• Add the chicken strips to the marinade bowl and mix well making sure every piece is well coated.
• Cover with film and let sit in the fridge for 30 minutes or even overnight. (the longer the better) 
  

Prep the veggies: 

• Wash them thoroughly and cut them in bite-size pieces (except the cherry tomatoes) 
• Mount the skewers inserting a piece of meat, a piece of a random veggie, another piece of meat, and so on until you finish all of them. I used around 8-9 pieces for each skewer. Set aside. 
• Once ready to grill or bbq, brush the veggies with olive oil and sprinkle some salt. Grill on each side for 5 minutes until the pieces are browned. 
• Serve with Harissa sauce. 

Notes

You can make this with other types of meat, like beef or pork, or use a different piece of the chicken like the thighs. Regarding the marinate, it’s a very tasty but spicy one (due to the use of Harissa), so in case you want to mellow it down you can use less Harissa and add some greek yogurt to it. 

Try switching the proposed veggies for the ones you have in hand, eggplant or zucchini, mushrooms are also delicious. 

In case there are some leftovers (I highly doubt it) you can store them in the fridge for up to 5 days in a sealed container. If you want to make them in advance, prep them the day before and store them in the fridge on a plate covered with plastic wrap. 

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 248Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 39mgSodium 657mgCarbohydrates 13gFiber 3gSugar 6gProtein 16g

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