Go Back

The Juiciest Chicken Kebabs Recipe

A flavourful and tender chicken kebab recipe made with a yogurt-based marinade, delivering perfectly juicy, smoky, and spice-infused skewers every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
marinating 4 hours
Course Appetizer, Main Course
Cuisine Indian, Mediterranean
Servings 4
Calories 280 kcal

Ingredients
  

For the Chicken:

  • 800 g boneless chicken thighs cut into cubes
  • 1 large onion cut into chunks
  • 1 bell pepper optional

For the Marinade:

  • 1 cup plain yogurt
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp ginger paste
  • 2 tsp paprika or smoked paprika
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 1 tsp salt adjust to taste
  • ½ tsp chili powder optional
  • 1 tsp garam masala
  • 💡 Yogurt helps tenderize the chicken gently making it exceptionally juicy without toughening the meat

Instructions
 

Step 1: Prepare the Chicken

  • Wash and pat dry the chicken. Cut into evenly sized cubes to ensure even cooking.

Step 2: Make the Marinade

  • In a large bowl, combine yogurt, olive oil, lemon juice, garlic, ginger, and all spices. Mix until smooth and well blended.

Step 3: Marinate the Chicken

  • Add chicken pieces to the marinade and coat thoroughly.
  • Cover and refrigerate for at least 4 hours (overnight for best results).

Step 4: Assemble the Skewers

  • Thread marinated chicken onto skewers. Alternate with onion and bell pepper if desired. Leave small gaps between pieces.

Step 5: Cook the Kebabs

  • Grill Method (Recommended):
  • Preheat grill to medium heat
  • Cook for 10–15 minutes, turning occasionally until slightly charred
  • Oven Method:
  • Preheat oven to 220°C (425°F)
  • Bake for 20–25 minutes, turning halfway
  • Stovetop Method:
  • Cook on a grill pan over medium heat
  • Turn until evenly browned and cooked through

Step 6: Rest & Serve

  • Let kebabs rest for 5 minutes before serving to retain juices.

Notes

  • Best cut: Chicken thighs stay juicier than breasts due to higher fat content
  • Marination tip: Longer marination enhances flavour and tenderness
  • Avoid overcooking: High heat can dry out the chicken quickly
  • Storage:
    Refrigerate up to 3 days
    Freeze up to 2 months
    Reheating: Use oven or stovetop for best texture
  • Variations:
    Add honey for sweet-spicy flavour
    Use smoked paprika for deeper aroma
    Try Middle Eastern spices like sumac or oregano