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Chicken Kabab Recipes for Dinner
Ashraf Ahmed

Classic Yogurt-Marinated Chicken Shish Kabab

Tender, juicy chicken thighs marinated in a Greek yogurt, lemon, garlic, and spice blend, then grilled to perfection. This easy chicken kabab recipe is perfect for dinner, meal prep, or weekend grilling, delivering flavorful, charred skewers every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2 per person
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs about 1 kg boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1 cup plain full-fat Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 large lemon juiced (about 1/4 cup)
  • 4 –6 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper freshly ground
  • 1.5 teaspoons kosher salt
  • Optional: 1/2 teaspoon red pepper flakes for heat
  • 8 wooden or metal skewers if wooden, soak in water for 30 minutes before grilling

Method
 

  1. Prepare the Marinade: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, cumin, black pepper, salt, and red pepper flakes (if using) until smooth.
  2. Marinate the Chicken: Add the chicken thigh cubes to the bowl and toss thoroughly to coat every piece. Cover and refrigerate for at least 4 hours, ideally 8–12 hours, for maximum flavor and tenderness.
  3. Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. When ready to cook, thread the marinated chicken onto skewers, leaving a small gap between pieces for even cooking.
  4. Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (400–450°F). Clean the grates and lightly oil them with a paper towel dipped in olive oil.
  5. Grill the Kababs: Place the skewers on the hot grill and cook for 10–15 minutes, turning every 3–4 minutes, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F.
  6. Rest and Serve: Remove the kababs from the grill and let them rest for 5 minutes before serving. This helps lock in the juices. Serve with warm pita, garlic yogurt sauce, and a tomato-onion salad.

Notes

  • Chicken Choice: Use chicken thighs for the juiciest results. Breasts can work but may dry out faster.
  • Marinating Time: Minimum 4 hours, but overnight is best for deep flavor.
  • Cooking Methods: Can be grilled, cooked on a grill pan, or baked in the oven at 425°F for 15–20 minutes.eathealthy365+1
  • Storage: Store leftover kababs in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
  • Serving Suggestions: Pair with rice, couscous, salad, or roasted vegetables for a complete meal.