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, shrimp kabobs, veggie shish kabob and of course, our delicious salmon shish kabobs! Today I'm going to show you how to make chicken shish kabob with the best marinade ever. No boring chicken around here my friends!
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What cut of chicken to 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 as long as they are boneless and skinless. It really depends on your own taste and preference. For some recipes such as grilled zaatar chicken, I prefer thighs. However, same as our Greek grilled chicken, I opted for chicken breast for this chicken shish kabob recipe as well 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 heat and size of the chicken pieces.
The marinade
If you've been a long-time reader, you know we live for the Mediterranean flavors and spices. This 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 kabob marinade, you need the following ingredients:
- Olive oil: A good amount of extra virgin olive oil makes the chicken tender and so delicious.
- Garlic: I love the flavor of garlic in marinades so I'm pretty generous with it. If you like it more subtle, use fewer cloves.
- Spices: The combination of cumin, sumac and paprika adds a lot of color and flavor to the chicken. Sumac is a middle eastern spice that you can find in almost any supermarket these days. It's dark red and tangy which adds a nice kick to the dish.
- Lemon juice: As always, it's best to use freshly squeezed lemon juice instead of bottled ones. It adds so much brightness to the dish!
Instructions
- Mix the spices, minced 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 resealable bag by putting the marinade and the chicken pieces in the bag, sealing and shaking well.
- 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.
Oven instructions
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:
- Prepare the marinade and marinate the chicken.
- Thread the chicken pieces 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.
Stovetop instructions
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 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 4 to 5 minutes.
Serving suggestions
Mediterranean chicken shish kabobs can be served with different side dishes such as Mediterranean oven roasted vegetables, Briam (Greek roasted vegetables) or Mediterranean grilled vegetables. Here are a few of our favorites:
Starchy sides:
Salads:
Frequently asked questions
The chicken needs to be marinated for at least one hour. The longer the meat is marinated, the more flavorful it's going to be. However, I don't advise marinating for more than 24 hours as it will affect the texture of the chicken.
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.
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.
Notes and tips
- 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.
- 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.
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Step-by-Step Recipe
Mediterranean Chicken Shish Kabob
Ingredients
- 2 lb boneless skinless chicken breast see notes
- ¼ cup olive oil extra virgin
- 4 cloves garlic minced
- 1 tsp paprika
- ½ teaspoon cumin
- 1 tsp sumac
- ½ tsp cayenne
- 1 teaspoon salt
- 1 lemon juice of
- Red onion, red and yellow bell peppers and tomatoes for grilling
Instructions
- Cut the chicken breast into 1 - 1 ½ 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.
Amanda Dixon
These kabobs were delicious and so perfect for summer! The chicken came out nice and juicy, and the seasoning was so flavorful.
SHANIKA
This kabob recipe looks amazing! This is the perfect appetizer! Loving the Mediterranean chicken spin!
Joan
Fantastic! Such a great mix of flavors, everyone in the family loved it!
Alex
Ooh I love Shish kabob! I've been grilling a lot this summer but I haven't tried marinating my own chicken; clearly I need to!
Claudia Lamascolo
FAntastic flavoring here and the whole family loved it I cant wait to make it again!
C
This was excellent! I marinated the chicken for a few hours before grilling. My whole family loved it.
Nellie Tracy
Yum! Such a great weeknight dinner recipe. My family loves it!
Julie
Excellent flavors! Thanks for sharing!
Renee Goerger
The spices used in this recipe are spot on! My family loved it!!
Jenn
Oh man this marinade is EVERYTHING! So flavorful and easy to make! Thanks for the delicious recipe!
Jenn
Oh man this marinade is EVERYTHING! So flavorful and easy to make! Thanks for the recipe!