Colorful skewers with tender marinated chicken
Chicken Shish Kabobs
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Budget
$
Chicken Shish Kabobs
Colorful skewers with tender marinated chicken
★4.6(22)
Marinated chicken cubes threaded with peppers, onions, and zucchini, then grilled to smoky perfection. A crowd-pleasing summer classic.
25m
Prep Time
15m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Few things scream summer like a platter of colorful kabobs fresh off the grill. These chicken shish kabobs feature tender cubes of marinated chicken interspersed with vibrant vegetables, each piece kissed with smoke and caramelized edges.
The yogurt-based marinade does double duty here — the acid tenderizes the chicken while the fat keeps it moist during the high heat of grilling. It is a technique borrowed from Middle Eastern and Mediterranean cooking that has stood the test of time for good reason.
Ingredients
Instructions
- 1
Whisk yogurt, olive oil, garlic, cumin, paprika, 1 tsp salt, and 1/2 tsp pepper in a large bowl. Add chicken cubes and toss to coat. Marinate 1-4 hours in the fridge.
- 2
If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high.
- 3
Thread chicken and vegetables onto skewers, alternating pieces. Leave small gaps between items so heat can circulate.
- 4
Grill skewers for 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F and vegetables are charred at the edges.
- 5
Remove from grill and let rest 3 minutes. Serve over rice or flatbread with tzatziki sauce.
- 6
Garnish with fresh parsley and a squeeze of lemon.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Plain yogurtCoconut yogurt
Makes the recipe dairy-free while still providing the tenderizing acid.
ZucchiniYellow squash or mushrooms
Any sturdy vegetable that holds up on the grill works well.
CuminZa'atar
Za'atar gives a more distinctly Middle Eastern flavor profile.
Tips & Storage
Pro Tips
Cut all chicken and vegetables to similar sizes so everything cooks evenly.
Leave small gaps between pieces on the skewer for even cooking — do not pack them tightly.
Use flat metal skewers if possible — they prevent food from spinning when you turn them.
For extra flavor, baste with the leftover marinade (only if you set some aside before adding raw chicken).
Storage
Store cooked kabobs in the fridge for up to 3 days. Remove from skewers before storing to save space.
Reheating
Reheat in a 400°F oven for 8-10 minutes or on the grill for a few minutes. Great cold in salads too.
Nutrition Facts
Per serving (2 skewers) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates10g
Fat14g
Fiber2g
Sugar4g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I broil these instead of grilling?
- Yes, place on a sheet pan and broil on high for 12-15 minutes, turning once halfway through.
- Should I use chicken breast or thigh?
- Thighs stay juicier on the grill, but breasts work if you do not overcook them. Pull breast meat at 160°F.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →