Best Ever Grilled Chicken Kebabs
Juicy, flavorful, and perfect for your next cookout, these Best Ever Grilled Chicken Kebabs are a must-try recipe that combines tender marinated chicken with vibrant bell peppers and red onions, all grilled to smoky perfection. The creamy Greek yogurt marinade, infused with zesty lemon juice, garlic, smoked paprika, and fragrant herbs like cumin and oregano, ensures every bite is bursting with Mediterranean-inspired flavor. Quick to prep and easy to assemble, these kebabs are not only visually stunning but also versatile—pair them with rice, a crisp salad, or warm flatbread for a complete meal. Whether it's a weeknight dinner or a backyard barbecue, these grilled chicken skewers will quickly become a favorite!
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 3 medium bell peppers (variety of colors), cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 10 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, dried oregano, salt, black pepper, and chopped parsley. Mix until smooth to create the marinade.
Cut the chicken breasts or thighs into 1-inch cubes and place them in the bowl with the marinade. Stir until all the pieces are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
While the chicken marinates, prepare the vegetables. Cut the bell peppers into 1-inch pieces and separate the red onion into individual layers or wedges.
Preheat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Assemble the kebabs by threading the marinated chicken, bell peppers, and red onion onto the skewers, alternating between the ingredients to create a colorful presentation.
Lightly oil the grill grates to prevent sticking. Place the kebabs on the preheated grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F and has a slight char on the edges.
Remove from the grill and let the kebabs rest for 5 minutes before serving. Serve warm with a side of rice, salad, or flatbread.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
