Chicken Shish Kabob is a tasty dish made with tender pieces of marinated chicken grilled to perfection. Juicy veggies like peppers and onions join the party on the skewer for extra flavor!
Nothing beats the sight of colorful kabobs sizzling on the grill. I love to serve them with some warm pita and a yummy dip—perfect for a summer cookout or any day you want something special!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for kabobs because they cook evenly. If you’re looking for a lighter option, chicken thighs are a great choice too; they’re juicier and have more flavor. For a vegetarian twist, try using firm tofu or vegetables like bell peppers and zucchini.
Olive Oil: This adds moisture and helps the marinade stick. You can substitute it with avocado oil or even coconut oil for a different flavor. Just keep in mind that these oils have different smoke points, so adjust your grilling temperature if necessary.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, bottled juice works, but the flavor is a bit less vibrant. Lime juice can also be a good substitute, giving a distinct taste!
Spices: Paprika, cumin, and oregano contribute to the kabob’s flavor. If you want a spicier kick, consider adding cayenne pepper or chili powder. Herbs like thyme or rosemary can also be delightful if you’re in the mood for something different.
How Do I Ensure My Chicken Stays Juicy on the Grill?
Keeping chicken moist can be tricky, but with the right techniques, you can achieve great results. First, marinate the chicken long enough to allow the flavors to penetrate and tenderize it. Aim for at least 4 hours or overnight if you can.
- Make sure you coat the chicken evenly in the marinade before refrigerating.
- Preheat your grill well; this helps sear the chicken and lock in moisture.
- Don’t overcrowd the skewers! Leave some space between each piece for even cooking and airflow.
- Check the internal temperature. Remove the chicken when it reaches 165°F (74°C) for perfect tenderness.
How to Make Chicken Shish Kabob
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
For Garnishing:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This delicious Chicken Shish Kabob recipe takes about 15 minutes to prepare, plus at least 1 hour for marinating. If you have more time, letting the chicken sit in the marinade for 4 hours or overnight will give it even more flavor. The total cooking time on the grill will be about 10-15 minutes. Enjoy the ease and yumminess of this dish!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, start by whisking together the olive oil, lemon juice, minced garlic, paprika, ground cumin, dried oregano, salt, pepper, and onion powder. Mix until everything is well combined and the spices are distributed evenly.
2. Marinate the Chicken:
Add the chicken cubes to the bowl with the marinade. Toss gently to make sure all the pieces are covered in the flavorful mix. Cover the bowl with plastic wrap and place it in the refrigerator. Allow it to marinate for at least 1 hour, but if you want an even better taste, aim for 4 hours or overnight.
3. Prepare for Grilling:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes. This will keep them from burning on the grill.
4. Assemble the Kabobs:
Now, it’s time to thread the marinated chicken cubes onto the skewers. Remember to leave a little space between each piece to help them cook evenly. This will also help them get those nice grill marks!
5. Grill the Kabobs:
Place the skewers on the grill and cook them for about 10-15 minutes. Be sure to turn them occasionally so they cook evenly on all sides. Keep an eye on them—you’re looking for an internal temperature of 165°F (74°C) to ensure they are fully cooked.
6. Serve and Enjoy:
Once the chicken is done, carefully remove the skewers from the grill and let them rest for a few minutes. This helps the juices settle back into the meat. Finally, garnish the kabobs with chopped parsley and serve them with lemon slices on the side for an extra zing. Enjoy your tasty Chicken Shish Kabobs!
Can I Use Different Types of Meat for This Recipe?
Absolutely! This marinade works well with other proteins like beef, pork, or even shrimp. Just adjust the cooking time: beef and pork may require a bit longer than chicken, while shrimp will cook much faster, usually just 2-4 minutes per side.
Can I Marinate the Chicken Longer Than 4 Hours?
Yes, you can marinate the chicken for up to 24 hours for even more flavor! Just be cautious not to exceed this time, as the acidity from the lemon juice can start to break down the chicken, affecting its texture.
How Should I Store Leftover Chicken Shish Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat in the microwave, but be gentle to avoid drying them out.
What Can I Serve with Chicken Shish Kabobs?
These kabobs pair wonderfully with rice, couscous, or a fresh salad. You might also consider serving them with pita bread and tzatziki for a Mediterranean-style meal!
