Here’s an easy chicken shish kabob recipe that can be made on the grill or in the oven. These Mediterranean chicken kabobs are richly flavored with delicious spices.
Another day, another shish kabob recipe. Now you can have a kabob extravaganza with the best beef shish kabob, veggie shish kabob and of course, our delicious salmon shish kabobs! You know you’ll love this one. Has anyone ever said no to food on a stick?
What cut of chicken should I use?
There has always been a debate between kabob enthusiasts about what cut of chicken works best for kabobs: breast or thighs?
Both chicken breast and chicken thigh work well. It really depends on your own taste and preference. For this chicken shish kabob recipe I used chicken breast but you can also use boneless skinless thighs cut into one inch pieces. The steps will be the same, however the cooking time may vary depending on the texture and thickness of the chicken pieces.
Mediterranean flavors for chicken kabob marinades
If you’ve been a long-time reader, you know we live for the Mediterranean flavors and spices. This chicken kabob marinade is probably one of the best chicken marinades out there and once you try it, you’ll know why I make that claim.
To make this chicken shish kabob marinade, I used olive oil, garlic, paprika, cumin, sumac, cayenne, salt and lemon juice. The combination of warm spices is balanced with lemon and garlic and makes the chicken very flavorful. You can use the same marinade for other kinds of meat as well
How long should I marinate the chicken for?
At least one hour. The longer the chicken is marinated, the more flavorful it’s going to be. However, I don’t advise marinating the chicken for more than 24 hours as it will affect the texture of the chicken.
How to make this recipe on a grill
- Mix the spices, garlic, lemon juice and olive oil in a large bowl.
- Add in the chicken pieces and stir well to make sure they all are covered with the marinade. You can also complete this step using a gallon size ziploc bag by putting the marinade and the chicken pieces in the ziploc bag, sealing and shaking well. Marinate for at least one hour.
- Heat the grill and once the grill is ready, thread the marinated chicken and vegetables on skewers and grill until fully cooked.
- Serve warm with your favorite side dishes.
How long do you cook chicken kabob?
This completely depends on the size of the chicken pieces and the heat of the grill. I usually grill chicken kabobs on medium heat for 9-10 minutes on each side. The kabobs are ready when the chicken is not pink anymore and the internal temperature registers at 165ºF.
How to make chicken kabob in the oven
Whether it’s cold outside or you don’t own a grill, using an oven is always a good option when you want to make kabobs. The steps are similar. Make the marinade and marinate the chicken. Thread them on skewers and place them on a baking sheet lines with aluminum foil. Heat the oven to 400ºF and bake them in the oven for about 25 minutes until fully cooked. Turn them once halfway through the cooking time and turn on the broiler for about 2-4 minutes at the very end right before serving.
Chicken kabob on the stove top
If you’re looking for an easy chicken dinner, these kabobs can easily be made on the stove top using a grill pan. Marinate the chicken pieces and then thread them on skewers. Place the grill pan over medium heat and once hot, place the chicken kabobs on the pan. Don’t move them for about four minutes until they’re cooked on one side and are golden brown. Flip and cook for another four to five minutes.
What to serve with these kabobs
Mediterranean chicken shish kabobs can be served with different side dishes. Here are a few of our favorites:
Starchy sides:
Salads:
Notes and tips for making this recipe
- If you don’t like the spices used in this marinade, you can always change or leave them out. This marinade has a Mediterranean flavor with a good kick from sumac. If you like it to be spicy, increase the amount of cayenne pepper.
- Marinate the chicken for at least one hour for great flavor. Don’t marinate the chicken for over 24 hours.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can have the leftovers as a wrap, with rice, or on a salad.
- Shish kabob is traditionally made on the grill but you can also make it in the oven or on the stove. If making chicken kabobs on the stove, I suggest you use a grill pan.
- You can grill shish kabobs with or without veggies. I also like to garnish them with chopped parsley, cilantro or basil for a fresh kick of flavor.
Looking for more delicious chicken recipes?
- Persian chicken with saffron
- Easy lemon butter chicken
- Moroccan chicken recipe
- Mediterranean chicken recipe
- Joojeh kabab (Persian saffron chicken kabob)
- Shrimp Kabobs with Creamy Avocado Sauce
Mediterranean Chicken Shish Kabob
Ingredients
- 2 lb boneless skinless chicken breast see notes
- 1/4 cup olive oil extra virgin
- 4 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp sumac
- 1/2 tsp cayenne
- 1 tsp salt
- 1 lemon juice of
- Red onion, red and yellow bell peppers and tomatoes for grilling
Instructions
- Cut the chicken breast into 1 - 1 1/2 inch pieces and set aside.
- In a large bowl, mix olive oil with minced garlic, paprika, cumin, sumac, cayenne, salt and lemon juice.
- Add the chicken pieces to the bowl and stir well so all pieces are coated with the marinade.
- Cover with a plastic wrap, and place the bowl in the fridge. Marinate the chicken for at least one hour up to 24 hours.
- Once ready to grill, take the bowl out of the fridge.
- Heat the grill to medium heat.
- Thread the chicken pieces and vegetables on skewers.
- Once all the skewers are ready, start grilling the kabobs.
- Grill one side for 5-8 minutes and then grill the other side. Make sure the kabobs are not undercooked.
- Serve warm with your favorite side dish.
Video
Notes
- You can use boneless skinless chicken breast or thighs for this chicken shish kabob recipe.
- If you don't like the spices used in this marinade, you can always change or leave them out. This marinade has a Mediterranean flavor with a good kick from sumac and if you like it to be spicy, increase the amount of cayenne pepper.
- Marinade the chicken for at least one hour for great flavor. Don't marinade the chicken for over 24 hours.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can have the leftovers as a wrap, with rice or on salad.
- Shish kabob is traditionally made on the grill but you can also make it in the oven or on the stove. If making chicken kabobs on the stove, I suggest you use a grill pan.
- You can grill shish kabobs with or without veggies. I also like to garnish them with chopped parsley, cilantro or basil for a fresh kick of flavor.
Jenn
Oh man this marinade is EVERYTHING! So flavorful and easy to make! Thanks for the recipe!
Jenn
Oh man this marinade is EVERYTHING! So flavorful and easy to make! Thanks for the delicious recipe!
Renee Goerger
The spices used in this recipe are spot on! My family loved it!!
Nellie Tracy
Yum! Such a great weeknight dinner recipe. My family loves it!