Easy Marinated Chicken Kebab

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs, cut into small chunks
• 1 cup (about 150 g)red onion and bell pepper, or vegetables of your choice (optional)
• To serve; amount not specifiedgarlic turmeric rice, naan or salad
• To serve; amount not specifiedfresh parsley, lemon and/or yoghurt sauce (optional)
• 240 ml (1 cup)plain yoghurt (2% or full fat)
• 6 clovesgarlic, minced
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)tomato purée
• 15 ml (1 tbsp)paprika
• 5 ml (1 tsp) dried, or 15 ml (1 tbsp) freshoregano
• 2.5 ml (½ tsp)cumin
• 10 ml (2 tsp), or to tastesalt
• 2.5 ml (½ tsp)black pepper

Instructions

1. 1

   Mix the marinade

   Stir together all the marinade ingredients in a large bowl. Add the chicken and, if using, the vegetables, then toss to coat well. Cover and refrigerate for at least 8 hours or overnight.

2. 2

   Heat the oven

   Preheat the oven to 230°C (450°F). Line a baking tray with foil or another material suitable for use under the grill.

3. 3

   Thread and bake

   Thread the marinated chicken and vegetables onto metal skewers. Bake for about 20–25 minutes, until the chicken reaches an internal temperature of 74°C (165°F).

4. 4

   Finish and serve

   Switch the oven to the grill setting and cook for a further 2–3 minutes, until lightly charred. Garnish and serve with your chosen sides.

What are chicken kebabs?

Kebabs are a broad family of dishes found across the Middle East and neighbouring regions, often made by seasoning pieces of meat and cooking them on skewers. This version uses chicken thighs and a yoghurt-based marinade, then cooks them in the oven rather than over an open flame.

Yoghurt, lemon, garlic and spices coat the chicken with a savoury, tangy flavour. A short spell under the grill at the end gives the pieces a little colour without changing the straightforward oven method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1020 calories, 93g protein, 16g carbs, 66g fat.

Chicken supplies most of the protein, while the olive oil and yoghurt contribute much of the fat; the small amount of tomato purée and yoghurt provides some carbohydrates. Serve the kebabs with salad and a moderate portion of rice or naan to round out the plate.

Why use chicken thighs?

Chicken thighs are well suited to skewers because they stay succulent through the high-heat bake. Cut them into similarly sized chunks so they cook at roughly the same rate.

Vegetables are optional, but onion and pepper add variety to each skewer. Cut them into pieces that will sit securely alongside the chicken.

The marinade matters

Yoghurt forms the creamy base, while lemon juice and tomato purée bring tang and depth. Garlic, paprika, oregano and cumin build the seasoning; mix everything thoroughly before adding the chicken.

Marinating for at least 8 hours, or overnight, is part of the method, so plan ahead. Keep the covered bowl in the refrigerator while the chicken marinates.

Threading and baking

Metal skewers are used in the original method. Leave a little space between pieces rather than packing them tightly, so the chicken can cook more evenly.

Bake at 230°C for about 20–25 minutes, checking the thickest pieces for an internal temperature of 74°C. The stated temperature is a more useful doneness check than relying on timing alone.

Getting a lightly charred finish

Once the chicken is cooked through, switch to the grill setting for another 2–3 minutes. Keep an eye on the skewers during this short final stage, as the exposed edges can brown quickly.

The aim is a lightly charred exterior, not a long second cooking period. Remove the tray when the chicken has the colour you want.

What to serve alongside

The suggested accompaniments are garlic turmeric rice, naan or salad. Rice or naan makes the meal more substantial, while salad adds a fresh contrast to the rich, spiced chicken.

Fresh parsley, lemon and yoghurt sauce are optional finishing touches. Add them just before serving so their fresh flavours stand out.

Recipe notes & tips

• Cut the chicken into pieces of similar size for more even cooking.
• Marinate the chicken in the refrigerator for at least 8 hours, as directed.
• Use a lined, grill-safe baking tray to catch drips.
• Check the internal temperature in the thickest chicken pieces.
• Watch closely during the final 2–3 minutes under the grill.
• Add the optional parsley, lemon or yoghurt sauce just before serving.

Variations

• Add vegetables: Thread onion and pepper between the chicken pieces if you want them on the skewers.
• Use fresh oregano: Replace the dried oregano with 15 ml (1 tbsp) fresh oregano.
• Change the sides: Serve with naan or salad instead of garlic turmeric rice.
• Add a fresh garnish: Finish with parsley and lemon for a brighter flavour.
• Serve with yoghurt sauce: Put the optional sauce on the side for dipping.

Common mistakes to avoid

• Skipping the marinade time: The method calls for at least 8 hours or overnight, so begin ahead.
• Uneven chunks: Pieces of different sizes may cook at different rates; cut them as evenly as you can.
• Crowded skewers: Leave some space between pieces so they are not packed tightly together.
• Guessing doneness: Check that the thickest chicken reaches 74°C internally.
• Leaving the grill unattended: The brief finishing stage can brown the chicken quickly, so keep watch.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot, using the oven or microwave; avoid leaving cooked chicken at room temperature for extended periods.

Frequently asked questions