Everyday Kitchen

Middle Eastern · Dinner

Chicken kebabs

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Thread marinated chicken onto skewers and grill until browned. Leave small gaps so heat reaches every piece.

Prep
20 min
Cook
15 min
Soak, marinate, rise or chill
30 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Middle Eastern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken kebabs
The source photo includes prawn and chicken skewers. This draft uses chicken only and a different marinade. This is a representative photograph, not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Skewers

Equipment

Skewers; grill; bowl; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 700 g chicken thighs, cut into 3 cm pieces, 120 g yogurt, 25 ml lemon juice, 20 ml olive oil, 15 g garlic, grated, 1 tsp ground cumin, 1 tsp paprika, ¾ tsp salt; refrigerate for 30 minutes. Do not wash raw chicken. Soak wooden skewers in water if using them.

Thread · About 10 min

  1. Alternate chicken with 200 g bell pepper, cut into chunks and 150 g onion, cut into chunks on skewers, leaving small gaps. Heat grill to medium-high.

Grill · About 15 min

  1. Grill for 12–15 minutes, turning every few minutes.

    Check: Check several thick chicken pieces reach 74°C / 165°F.

Rest · About 3 min

  1. Rest for 3 minutes before serving. Use tongs to handle hot skewers.

Tips

  • Metal skewers become very hot.
  • Keep raw marinade away from cooked kebabs.

Substitutions

  • Use chicken breast and check it early.
  • Use courgette chunks instead of pepper.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Marinate chicken one day ahead in the fridge.
  • Cut vegetables ahead; thread shortly before grilling.

FAQ

Can I bake skewers?

Bake at 220°C / 425°F, turning once, until chicken reaches 74°C / 165°F; time varies.

Why are vegetables burned?

Pieces may be too small or heat too high. Use similar sizes and turn often.

Can I reuse marinade as sauce?

Discard raw leftover marinade; serve a separate sauce instead.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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