Chicken Kebab in the Oven

Ingredients

• 3chicken fillets
• 6 tbspyoghurt or curd
• 2–3 tspcumin
• 1/2 tsppaprika
• 1/2 tspmixed herbs
• 2–3garlic cloves, grated
• 1/4lemon, juiced
• A splashoil
• To tastesalt
• To garnishparsley

Instructions

1. 1

   Soak the skewers

   Cover the wooden skewers with water and leave them to soak for 30 minutes while you prepare the marinade.

2. 2

   Cut the chicken

   Place the chicken on a chopping board, cover it with plastic wrap and gently pound it with a rolling pin or another blunt object. Cut it into equal-sized cubes and put them in a bowl.

3. 3

   Mix the marinade

   Stir the yoghurt, lemon juice, cumin, paprika, salt to taste, mixed herbs and oil together in a bowl. Cover and marinate the chicken in the refrigerator for at least 30 minutes.

4. 4

   Prepare the tray

   Line a baking tray with foil and spray it with oil to help prevent sticking. Preheat the oven to 200°C (400°F). Once the chicken has marinated for 30 minutes, thread the cubes onto the skewers and place them on the tray.

5. 5

   Bake the kebabs

   Bake in the preheated oven for 15 minutes on each side. If your oven has a grill setting, grill the kebabs for an additional 5 minutes for a smoky flavour. Serve for dinner.

What are chicken kebabs?

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

Yoghurt, lemon and spices coat the chicken before cooking, while cutting the fillets into even cubes helps them cook at a similar rate. The method offers a practical way to make kebabs at home with a baking tray and oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 77g protein, 4g carbs, 9g fat.

The chicken provides most of the protein, while the yoghurt contributes some fat and carbohydrate; the small amounts of oil and yoghurt also contribute fat. Serve a portion with vegetables and rice or another grain to make a more complete plate.

The marinade

Yoghurt or curd: use either one as the creamy base for the cumin, paprika, herbs and garlic. Stir the ingredients together evenly so the chicken gets a coating of each flavour.

Lemon and garlic: lemon juice brings a bright note, while grated garlic spreads through the marinade. Adjust the cumin within the stated 2–3 teaspoon range to suit your preference.

Prepare the chicken

Even cubes: cut the chicken into pieces of similar size so they cook more evenly on the skewers. Pounding the fillets first also helps tenderise them, as described in the method.

Safe handling: use a clean board and utensils for the raw chicken, and wash your hands after handling it. Keep the marinating chicken covered in the refrigerator.

Skewers and tray

Wooden skewers: soaking them for 30 minutes is part of the recipe’s preparation and helps keep them from drying out in the oven. Leave enough space between chicken pieces for heat to circulate.

Foil lining: line the tray with foil and spray it with oil to reduce sticking. Arrange the skewers on the tray so they sit securely while baking.

Check the cooking

Turn halfway: bake the kebabs for 15 minutes on each side in an oven preheated to 200°C (400°F). Turning them gives both sides time against the heat.

Grill finish: the recipe suggests an optional additional 5 minutes under the grill for a smoky flavour. Check that the chicken is cooked through before serving.

How to serve

With rice: serve the kebabs with rice for a simple, filling plate. A fresh salad or cooked vegetables also make suitable accompaniments.

To finish: scatter parsley over the cooked skewers as a garnish. Serve them straight from the tray or transfer them to a platter.

Recipe notes & tips

• Cut the chicken into similarly sized cubes for more even cooking.
• Soak the wooden skewers for the full 30 minutes.
• Cover the chicken while it marinates in the refrigerator.
• Arrange the skewers on the oiled, foil-lined tray without crowding them.
• Turn the kebabs after the first 15 minutes of baking.
• Use the optional 5-minute grill finish only if your oven has a grill setting.

Variations

• More cumin: use the upper end of the stated range for a stronger cumin flavour.
• Yoghurt choice: use curd instead of yoghurt if that is what you have available.
• Extra garlic: choose 3 cloves for a more pronounced garlic note.
• Herb finish: add the parsley just before serving so it stays fresh.
• Smoky finish: use the optional 5-minute grill setting after baking.

Common mistakes to avoid

• Uneven chicken pieces: cut the cubes to similar sizes so they cook at a more consistent rate.
• Skipping the soak: soak wooden skewers for 30 minutes before threading the chicken.
• Short marinating time: leave the covered chicken in the refrigerator for at least 30 minutes.
• Unlined tray: use foil and spray it with oil to help prevent sticking.
• Forgetting to turn: bake for 15 minutes on each side, turning the skewers halfway through.
• Relying only on the timer: check that the chicken is cooked through before serving.

How to store

Refrigerate leftover kebabs in a covered container and eat within 2 days. Reheat until piping hot throughout, taking care not to leave cooked chicken at room temperature for an extended period.

Frequently asked questions