Grilled Chicken Kebab Recipe

Ingredients

• 680 gboneless, skinless chicken breast
• ½red pepper
• ½orange pepper
• ½green pepper
• ½yellow pepper
• ½red onion
• 170 gwhite mushrooms
• 3 clovesgarlic, minced
• 45 mlcanola or olive oil
• 30 mlhoney
• 30 mlmayonnaise
• 7.5 mlground paprika
• 2.5 mlground black pepper
• 2.5 mlsalt
• 5 mlhot sauce, such as Frank’s or Sriracha

Instructions

1. 1

   Cut the ingredients

   Cut the chicken into pieces about 2.5–3.8 cm across. Cut the peppers and onion into even pieces roughly the same size as the chicken.

2. 2

   Mix the seasonings

   In a bowl, stir together the paprika, salt and black pepper.

3. 3

   Make the marinade

   In a separate bowl, combine the mayonnaise, oil, hot sauce, minced garlic and honey.

4. 4

   Marinate everything

   Combine the cut vegetables, whole mushrooms and chicken. Add the wet marinade and toss, then sprinkle over the dry seasonings and toss again. Marinate for 30 minutes to 4 hours, or overnight.

5. 5

   Thread the skewers

   Thread the chicken and vegetables onto grilling skewers.

6. 6

   Grill the kebabs

   Grill over medium heat for 12–15 minutes, turning the skewers as needed so all sides cook. Cooking time will vary with the grill and the size of the ingredients.

7. 7

   Serve the kebabs

   Serve the kebabs.

What are chicken kebabs?

Kebabs are skewered pieces of food cooked over a grill or fire, with many versions found across cuisines. This American-style version pairs chicken with peppers, onion and mushrooms on the same skewer.

The marinade brings together honey, garlic, hot sauce and mayonnaise, while paprika seasons the chicken and vegetables. Cutting the ingredients to similar sizes helps them cook more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 2g protein, 11g carbs, 11g fat.

The chicken provides most of the protein, while the honey and vegetables contribute carbohydrates. Oil and mayonnaise are the main sources of fat. For a balanced plate, serve a kebab portion with extra salad or vegetables.

The marinade and seasoning

Wet marinade: mayonnaise and oil coat the chicken and vegetables, while honey adds sweetness and garlic and hot sauce bring savoury heat.

Dry seasoning: paprika, salt and black pepper are mixed separately and added after the wet marinade. Toss thoroughly so the seasoning reaches all the pieces.

Cut for even cooking

Chicken pieces: aim for the recipe’s 2.5–3.8 cm size range and keep them fairly uniform. Smaller pieces may cook faster than larger ones.

Vegetables: cut the peppers and onion to a similar size to the chicken. The mushrooms go on whole, as directed.

Marinating and threading

Marinating time: the recipe allows 30 minutes to 4 hours, or overnight. Keep the chicken refrigerated while it marinates.

Skewer spacing: thread the ingredients onto the skewers without packing them too tightly. This helps heat reach the surfaces as the skewers turn.

Grilling and doneness

Turning: grill over medium heat for 12–15 minutes, turning as needed to cook all sides. The exact time depends on your grill and the size of the pieces.

Check the chicken: the outside should be cooked and the thickest chicken pieces should be cooked through. A food thermometer can help confirm doneness.

Serving ideas

Fresh sides: serve the kebabs with a green salad or a crisp, simply dressed vegetable side.

More substantial plate: rice, flatbreads or potatoes make easy accompaniments if you want a heartier meal.

Recipe notes & tips

• Cut the chicken and peppers to similar sizes so they cook at a more even pace.
• Keep the chicken refrigerated during marinating, especially if leaving it overnight.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Turn the skewers during cooking so every side gets time over the heat.
• Allow space between ingredients on the skewers rather than pressing them together.

Variations

• Change the heat: use more or less hot sauce to suit your taste.
• Choose the oil: use either canola or olive oil, as listed in the recipe.
• Swap the mushrooms: use another variety of mushroom, keeping them whole if similar in size.
• Add herbs: scatter chopped fresh herbs over the kebabs just before serving.
• Serve with flatbreads: offer warm flatbreads alongside the skewers.

Common mistakes to avoid

• Uneven pieces: cut the chicken and vegetables to similar sizes for more consistent cooking.
• Crowded skewers: leave a little room between pieces so heat can circulate.
• Skipping the turn: rotate the skewers as needed to cook all sides.
• Guessing by time alone: grill conditions and piece size vary, so check the thickest chicken pieces for doneness.
• Leaving chicken unrefrigerated: marinate it in the fridge rather than at room temperature.

How to store

Refrigerate leftover kebabs in a covered container and eat within 3–4 days. Reheat until piping hot, either in a covered pan or in the oven; remove the food from the skewers first if that makes reheating easier.

Frequently asked questions