Easy Marinated Chicken Kebabs Recipe

I’m sharing my Lebanese Chicken Kebab recipe, where a yogurt marinade and fragrant Middle Eastern spices make each skewer irresistibly juicy and tender and easy to finish on the grill or in the oven.

I fell into this Easy Marinated Chicken Kebabs recipe because I needed dinner that wasn’t boring and wanted something fast. The chicken soaks in tangy Greek yogurt and gets a punch from grated garlic, turning what could be dry meat into crazy juicy, tender bites.

It carries the bright vibe of a Lebanese Chicken Kebab and that Middle Eastern Marinade is unapologetically bold, layered and a little smoky in my head. I dont fuss over perfect proportions, I trust the smell and the sizzle, and somehow it always vanishes from the platter before I can keep a piece.

Ingredients

• boneless chicken gives lots of protein, stays juicy, quick to cook, crowd pleasing
• yogurt tenderizes meat, adds creaminess and extra protein, mild tang
• lemon adds bright citrus tang, helps marinade penetrate and freshen
• garlic gives savory punch, aromatic depth, small amount goes long way
• earthy cumin and citrus coriander boost warm spice, savory without heat
• paprika gives color and mild smoke, turmeric adds golden color and subtle warmth
• olive oil locks in juices, helps grill char, adds healthy fats
• parsley brightens flavors, onions and peppers add crunch and sweet savor

Ingredient Quantities

• 1.5 lb (700 g) boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• 1 cup (240 g) plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 3 garlic cloves, minced or grated
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika (or smoked paprika if you like)
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon or a pinch of allspice
• 1/4 tsp cayenne pepper or red pepper flakes, optional
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley or cilantro
• 1 medium red onion, cut into 1 inch pieces (optional)
• 1 large bell pepper, any color, cut into 1 inch pieces (optional)

How to Make this

1. In a medium bowl whisk together 1 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon or a pinch of allspice, 1/4 tsp cayenne or red pepper flakes if you like heat, 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper and 2 tbsp chopped fresh parsley or cilantro until smooth; tip: scoop out 2 tbsp of this marinade before adding chicken if you want to baste later and remember to boil it before using.

2. Cut
1.5 lb (700 g) boneless skinless chicken thighs or breasts into 1 inch pieces, pat slightly dry, then add to the bowl and toss to coat every piece well.

3. Cover and refrigerate at least 30 minutes, ideally 2 to 6 hours for best flavor and tenderness, but try not to go more than 12 hours so the yogurt doesnt break down the meat too much.

4. If using wooden skewers soak them in water for 20 to 30 minutes so they dont burn; preheat grill to medium-high (about 400 to 450F) or preheat oven to 450F and line a baking sheet with foil and a wire rack.

5. Thread the marinated chicken onto skewers, alternating with 1 inch pieces of red onion and large bell pepper if using, leaving a little space between pieces so heat circulates and everything cooks evenly.

6. Before cooking discard any leftover raw marinade; if you reserved some for basting boil it for 1 to 2 minutes first. Oil the grill grates or brush the rack/sheet with a little olive oil to prevent sticking.

7. Grill the kebabs 10 to 12 minutes, turning every 3 to 4 minutes, until charred in spots and an instant read thermometer reads 165F. For the oven roast 15 to 18 minutes on the middle rack, then broil 1 to 2 minutes to get color, again checking for 165F. Dont overcook or the chicken will dry out.

8. Transfer kebabs to a plate and let rest 5 minutes so the juices settle.

9. Finish with extra chopped parsley or cilantro, a squeeze of lemon juice, and a sprinkle of salt and pepper to taste.

10. Serve hot with rice, salad, pita or yogurt sauce, and enjoy — these are great for meal prep or a quick weeknight dinner.

Equipment Needed

1. Medium mixing bowl
2. Whisk or fork for mixing
3. Measuring cups and spoons
4. Sharp chef’s knife and cutting board
5. Metal skewers or wooden skewers (soak wooden ones first)
6. Grill or oven plus a baking sheet and wire rack
7. Long tongs and a silicone basting brush
8. Instant-read meat thermometer

FAQ

Easy Marinated Chicken Kebabs Recipe Substitutions and Variations

• Plain Greek yogurt — swap for plain whole-milk yogurt, buttermilk, or a dairy free coconut yogurt; buttermilk will make the marinade thinner so use a little less, coconut yogurt adds a mild coconut note.
• 1.5 lb chicken thighs or breasts — use turkey breast cut into chunks, firm extra‑firm tofu (press it first) or paneer for a vegetarian twist; note tofu and paneer need gentler grilling and shorter cook time.
• Fresh lemon juice — replace with lime juice, or white wine vinegar or apple cider vinegar; vinegars are sharper so use about half to three quarters the amount and taste as you go.
• 2 tbsp olive oil — any neutral high smoke point oil works like avocado or canola, or swap for melted butter if you want a richer flavor when grilling.

Pro Tips

– Use thighs if you want fail-safe juiciness, but if you pick breasts pound them to an even thickness or cut smaller so they dont dry out while the outside chars.
– Pat the pieces almost completely dry right before threading, brush lightly with oil, and cook on a screaming hot grate or oven rack for a quick sear; that gives better color and less sticking. Also thread each piece on two parallel metal skewers so they won’t spin when you flip them.
– If you plan to marinate more than a few hours, cut the lemon or salt by about 25% so the yogurt doesnt over-tenderize the meat and make it mushy.
– For extra browning add a teaspoon of honey or sugar to the marinade, but watch for flare ups on the grill and move kebabs to cooler spots if they start to char too fast.
– If you reserve marinade to baste, boil it for at least 1–2 minutes first, and always let the kebabs rest 4–6 minutes after cooking so the juices redistribute before you slice or serve.