Chicken Shish Kabob is a fun and tasty dish featuring juicy chicken chunks skewered with colorful veggies like bell peppers and onions. Every bite is bursting with flavor!
Grilling these kabobs is always a great idea for a gathering! I love serving them with a side of rice or fresh salad. They’re easy to make, and everyone loves them—winners all around! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal. For a change, you can use thighs, which are juicier. If you’re looking for a lighter option, turkey breast works well too.
Olive Oil: This adds rich flavor and keeps the chicken moist. You can swap for avocado oil or any neutral oil if needed, but olive oil gives the best taste.
Lemon Juice: Fresh is always best for a bright flavor. If you’re out of lemons, try lime juice or vinegar for acidity, though the taste will slightly differ.
Spices: Paprika and cumin are key here. Smoked paprika can add a nice hint of smokiness. If you want it spicier, feel free to add a pinch of cayenne pepper!
Garlic: Fresh minced garlic adds depth. If you don’t have fresh, you can use garlic powder, but fresh gives a better flavor.
How Do I Grill the Chicken Kabobs Perfectly?
Grilling chicken kabobs might seem tricky, but I’ve got some tips to help you get it right. The key lies in the marinade and cooking technique.
- Marinate the chicken for at least an hour or up to overnight for the best flavors. This tenderizes the meat and makes it juicy.
- Make sure your grill is hot enough before placing the skewers on it. This helps to get nice grill marks and seals in juices.
- Don’t overcrowd the skewers! Leave a bit of space between each piece so heat circulates evenly.
- Turn the kabobs occasionally, but don’t fiddle with them too much. Just let them grill until they reach an internal temperature of 165°F (75°C).
- Rest the kabobs for a few minutes after grilling. This helps to redistribute the juices so they don’t run out when you cut into them.
How to Make Chicken Shish Kabob?
Ingredients You’ll Need:
For the Marinade:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Serving:
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious Chicken Shish Kabob recipe requires about 15 minutes of prep time and at least 1 hour to marinate the chicken (longer for more flavor if you choose). Expect about 10-15 minutes for grilling, making it a perfect choice for a quick and tasty meal!
Step-by-Step Instructions:
1. Making the Marinade:
Start by grabbing a large bowl. Whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, oregano, salt, and pepper. This creates a zesty marinade that will infuse great flavor into your chicken. Make sure everything is well mixed!
2. Marinating the Chicken:
Now, add the cubed chicken pieces to your marinade. Use your hands or a spoon to mix everything together until each piece of chicken is nicely coated with the marinade. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, but if you have time, letting it sit overnight will give it even more flavor!
3. Preparing to Grill:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes. This step helps prevent them from burning while grilling!
4. Skewering the Chicken:
Now it’s time to thread the marinated chicken onto the skewers! Take a skewer and slide on the chicken pieces, making sure to leave a little space between each one. This allows for even cooking and those delicious grill marks!
5. Grilling the Kebabs:
Place the skewers on the grill and cook for about 10-15 minutes. Make sure to turn them occasionally to get that beautiful golden color all around. Your chicken is ready when it reaches an internal temperature of 165°F (75°C).
6. Resting and Serving:
Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes. This helps the juices settle for tastier bites. Finally, garnish with some chopped fresh parsley and serve with lemon wedges on the side. Enjoy your wonderful Chicken Shish Kabobs!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can use other proteins like beef, shrimp, or even tofu for a vegetarian option. Just keep in mind that cooking times may vary. For example, shrimp usually cooks much faster (about 4-6 minutes), while beef needs to be cooked to your desired doneness.
What If I Don’t Have Lemon Juice?
No worries! If you don’t have lemon juice, you can substitute it with lime juice or apple cider vinegar for a different flavor. If you prefer something milder, white wine vinegar will also work. Just remember to adjust the quantity to taste!
How to Store Leftover Chicken Shish Kabobs
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, you can warm them briefly in the microwave or on the grill for a few minutes until heated through, retaining that delicious grilled flavor.
Can I Prep the Kabobs in Advance?
Yes! You can marinate the chicken and skewers up to 24 hours in advance for the best flavor. Just keep them refrigerated until you’re ready to grill. This way, your kabobs will be packed with flavor and ready to go when you are!
