Grilled Chicken Shish Kebabs

Name: Grilled Chicken Shish Kebabs
Prep time: 48 min
Cook time: 14 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, trimmed of fat and cut into 1¼-inch (3 cm) cubes (about 36 pieces); 2 large (340 g) large red bell peppers, seeded and cut into 1¼-inch (3 cm) squares (about 16-20 squares); 1 large (170 g) large green bell pepper, seeded and cut into 1¼-inch (3 cm) squares (about 8-10 squares); 2 large (550 g) large red onions, peeled and cut into 1¼-inch (3 cm) chunks, 2-3 layers thick, layers kept together (about 24 chunks); 2 tbsp (30 ml) extra-virgin olive oil, 1 tbsp for tossing the vegetables, 1 tbsp for oiling the grill grates; ⅓ cup (80 ml) extra-virgin olive oil; 3 whole (340 g) lemons, 2 lemons finely zested (about 1 tbsp zest), then juiced (about ¼ cup / 60 ml juice); the third cut into 6 wedges for serving; 5 cloves (15 g) garlic cloves, finely grated or minced; ½ cup (120 g) plain whole-milk yogurt; 2 tsp (5 g) smoked paprika; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; ½ tsp (1 g) ground allspice; 2 tsp (6 g) kosher salt (Diamond Crystal); 1 tsp (2 g) black pepper, freshly ground; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Juicy chicken breast cubes marinated in lemon, garlic, yogurt and warm Middle Eastern spices, then threaded with sweet peppers and red onion and grilled until lightly charred. The yogurt and a short, controlled marinade keep lean breast meat tender.

Prep: 48 min
Cook: 14 min
Wait: 2 hr 15 min
Total: 3 hr 17 min
Makes: 12 skewers (serves 6, 2 skewers each)

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Ingredients

6 servings

For the kebabs
2 lb (900 g) boneless, skinless chicken breasts, trimmed of fat and cut into 1¼-inch (3 cm) cubes (about 36 pieces)
2 large (340 g) large red bell peppers, seeded and cut into 1¼-inch (3 cm) squares (about 16-20 squares)
1 large (170 g) large green bell pepper, seeded and cut into 1¼-inch (3 cm) squares (about 8-10 squares)
2 large (550 g) large red onions, peeled and cut into 1¼-inch (3 cm) chunks, 2-3 layers thick, layers kept together (about 24 chunks)
2 tbsp (30 ml) extra-virgin olive oil, 1 tbsp for tossing the vegetables, 1 tbsp for oiling the grill grates
For the marinade
⅓ cup (80 ml) extra-virgin olive oil
3 whole (340 g) lemons, 2 lemons finely zested (about 1 tbsp zest), then juiced (about ¼ cup / 60 ml juice); the third cut into 6 wedges for serving
5 cloves (15 g) garlic cloves, finely grated or minced
½ cup (120 g) plain whole-milk yogurt
2 tsp (5 g) smoked paprika
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground allspice
2 tsp (6 g) kosher salt (Diamond Crystal)
1 tsp (2 g) black pepper, freshly ground
To serve
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (9)

Gas or charcoal grill with a lid
12 skewers (10-12 inch / 25-30 cm; metal, or bamboo soaked 30 minutes)
Large non-reactive bowl (glass, ceramic or stainless), 3-4 quart / 3-4 L
Medium bowl for the marinade and a bowl for the vegetables
Zip-top bag or covered container for marinating
Instant-read thermometer
Tongs and a basting brush
Cutting board and sharp knife
Rimmed baking sheet or platter

Steps

Before you start

Plan for at least 2 hours of marinating (up to 6 hours). Longer than 6 hours makes the chicken mushy because of the lemon juice.
If using bamboo skewers, soak 12 of them in water for 30 minutes before assembling so they don't burn. Metal skewers need no soaking.
Cut the chicken into even cubes so every piece cooks at the same rate.
Use an instant-read thermometer. Chicken is safe at 165°F (74°C) and gets dry quickly beyond that.

1
Cut the chicken
- Pat the chicken breasts dry with paper towels.
- Trim off any fat or white sinew.
- Cut each breast into 1¼-inch (3 cm) cubes, aiming for about 36 pieces of similar size.
- Place the cubes in a large non-reactive bowl.
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Ready when: Cubes are all roughly the same size, about the size of a large die.
Tip: Cut thick ends of the breast slightly smaller than thin ends to make up for the extra thickness; this helps even cooking.
2
Mix the marinade
- In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, grated garlic, yogurt, smoked paprika, cumin, coriander, turmeric, allspice, kosher salt and black pepper until smooth and evenly orange-gold.
- Set the third lemon aside for wedges.
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Ready when: No streaks of yogurt or clumps of spice remain.
Tip: If you use Morton kosher salt or fine table salt, reduce the salt to 1½ teaspoons (it is denser).
3
Marinate the chicken
- Pour the marinade over the chicken and toss with your hands or a spatula until every cube is coated.
- Cover the bowl (or transfer to a zip-top bag, pressing out the air) and refrigerate for at least 2 hours and no more than 6 hours.
- While it marinates, soak 12 bamboo skewers in water for 30 minutes if using them.
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Ready when: Chicken is evenly coated and looks glossy and golden-orange.
Tip: Don't marinate past 6 hours; the lemon juice will turn the chicken's texture mealy.
4
Cut the vegetables
- About 20 minutes before grilling, cut the 2 red peppers and the green pepper into 1¼-inch (3 cm) squares, and the 2 red onions into 1¼-inch (3 cm) chunks, keeping 2-3 layers of onion attached in each chunk.
- Place in a large bowl, drizzle with 1 tablespoon of the olive oil and toss to coat.
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Ready when: You have about 24 pepper squares and 24 onion chunks, all lightly glossy with oil.
Tip: Keep the remaining 1 tablespoon of oil aside for oiling the grill grates. If you end up a few pieces short, use 1 pepper square or onion chunk fewer per skewer.
5
Assemble the skewers
- Remove the chicken from the fridge.
- Thread each skewer, alternating, with chicken, pepper, onion, chicken, pepper, onion, chicken: about 3 chicken cubes, 2 pepper squares and 2 onion chunks per skewer.
- Push pieces together snugly but not tightly, leaving a tiny gap so heat reaches all sides.
- Lay the skewers on a baking sheet.
- Discard the leftover marinade.
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Ready when: 12 skewers, each with about 3 chicken cubes and vegetables on both sides of them.
Tip: Never reuse the leftover marinade as a sauce; it has touched raw chicken.
6
Preheat the grill
- Heat a gas grill on high with the lid closed for 10 minutes, or light charcoal and let the coals burn until covered in gray ash.
- Aim for 450°F (230°C), then turn gas burners to medium-high.
- Scrape the grates clean, then fold a paper towel, dip it in the remaining 1 tablespoon olive oil using tongs, and wipe the grates.
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Ready when: Grill thermometer reads about 450°F (230°C), or you can hold your hand 5 inches above the grates for only 3-4 seconds.
Tip: A hot, clean, oiled grate prevents sticking.
7
Grill the kebabs
- Place the skewers on the grill in a single layer, with space between them.
- Cover and grill 12-14 minutes in total, turning a quarter turn every 3-4 minutes so all four sides get browned.
- If flare-ups happen, move the skewers to a cooler area for a moment.
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Ready when: Chicken is golden with charred spots and the vegetables are tender-crisp with blackened edges.
Tip: Don't press the chicken down; that squeezes out the juices. Let it release naturally from the grate before turning.
8
Check the temperature
- Insert an instant-read thermometer into the thickest chicken cube on a few skewers, avoiding the skewer itself.
- Chicken must read 165°F (74°C).
- If any is below, grill 1-2 minutes more and test again.
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Ready when: Thermometer reads 165°F (74°C) and juices run clear.
Tip: Check the largest cubes first; they finish last.
9
Rest the kebabs
- Transfer the skewers to a clean platter (not the one used for raw chicken).
- Tent loosely with foil and rest for 5 minutes.
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Ready when: Chicken feels firm but springy and no juice pools out on the platter when you press a cube.
10
Garnish and serve
- Squeeze a lemon wedge over the skewers, scatter with chopped parsley if using, and serve hot with the remaining lemon wedges alongside.
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Tip: Serve with rice, flatbread, hummus, or a cucumber-tomato salad.

Good to know

Tips

Cut chicken and vegetables the same size so everything cooks evenly.
Use two parallel skewers for each kebab if the cubes spin when you turn them.
Leave the skewers undisturbed for the first 3 minutes so the chicken browns and releases cleanly from the grates.
No grill? Broil on a foil-lined baking sheet on the top rack for 12-14 minutes, turning every 3-4 minutes.

Make ahead

Marinate the chicken up to 6 hours ahead, or assemble the skewers up to 4 hours ahead and keep covered in the fridge. Cook straight from the fridge after resting 15 minutes at room temperature.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: cool completely, then store airtight up to 3 days. Freezer: cooked chicken (off the skewers) up to 2 months; thaw overnight in the fridge. Reheat in a 350°F (175°C) oven for 10-12 minutes, covered with foil, or in a skillet over medium heat with a splash of water until hot to 165°F (74°C).

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. More forgiving and juicier; grill 2-3 minutes longer and cook to 175°F (80°C) for the best texture (165°F is the safe minimum).
plain whole-milk yogurt → dairy-free plain yogurt or Greek yogurt. Greek yogurt gives a thicker coating; thin it with 1 tablespoon water if using.
smoked paprika → sweet paprika. Milder flavor without smokiness; add a pinch of cayenne for heat if you like.
large red onions → zucchini or cherry tomatoes. Cut zucchini into ¾-inch (2 cm) half-moons; cherry tomatoes cook faster, so thread them on separate skewers and grill 5-6 minutes.