Chicken Kebabs

Ingredients

• 10boneless, skinless chicken thighs, cut into 2.5 × 5 cm strips
• 3bell peppers (ideally one each of red, green and yellow), cut into 2.5 cm cubes
• 1red onion, cut into 2.5 cm cubes and soaked in salt water for 30 minutes before marinating
• 120 ml (½ cup)coconut aminos
• 45 ml (3 tablespoons)rice vinegar
• 30 ml (2 tablespoons)maple syrup or brown sugar
• 7.5 ml (1½ teaspoons)mild curry powder
• 3garlic cloves, grated
• 5 ml (1 teaspoon)salt
• 120 ml (½ cup)olive oil
• Juice and zest of 3lemons
• 30 ml (2 tablespoons)thyme, chopped
• 30 ml (2 tablespoons)oregano, chopped
• 30 ml (2 tablespoons)Dijon mustard
• 3garlic cloves, grated
• 10 ml (2 teaspoons)salt
• To tastefreshly ground black pepper

Instructions

1. 1

   Assemble the kebabs

   Thread the chicken and vegetables onto skewers, alternating between them; fold the chicken strips in half if needed. Arrange the kebabs in a large baking dish and pour the marinade over them. Marinate for at least 3 hours, turning the kebabs so they are coated evenly.

2. 2

   Bake and char

   Once marinated, heat the oven to 180°C. Remove excess marinade and bake the kebabs on a large parchment-lined tray for 30–45 minutes, until the chicken is cooked through. Switch the oven to broil and broil for 1–2 minutes on each side, until the vegetables have lightly charred edges.

3. 3

   Grill instead

   Alternatively, cook the kebabs over medium heat on a grill. If grilling, soak the skewers in water for 1 hour before assembling the kebabs.

What are chicken kebabs?

Kebabs are a broad family of skewered dishes found across the Middle East and Mediterranean, with many local versions. This one pairs chicken with chunks of pepper and onion, then uses a marinade to bring the flavours together.

The recipe offers two distinct directions: a curry, garlic and coconut aminos marinade, or a lemon, herb and mustard marinade. Alternating the ingredients on the skewers gives each portion a mix of meat and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 44g protein, 25g carbs, 42g fat.

Chicken supplies most of the protein, while peppers and onion contribute carbohydrates and fibre. The marinade’s olive oil is the main source of fat; choose a generous salad or other vegetable side to balance the plate.

Choose one marinade

Curry option: combine the coconut aminos, rice vinegar, maple syrup or brown sugar, curry powder, garlic and 1 teaspoon salt for a savoury, gently sweet coating.

Lemon-herb option: use the olive oil, lemon juice and zest, thyme, oregano, Dijon mustard, garlic, 2 teaspoons salt and pepper. These are separate flavour combinations, so use one marinade rather than pouring both over the kebabs.

Cut and thread evenly

Chicken strips: keep them a similar size so they cook at much the same rate, folding wider or longer strips in half as needed.

Vegetables: cut the peppers and onion into roughly even 2.5 cm pieces. Stack the chicken and vegetables loosely rather than packing them tightly together.

Marinate for flavour

Time: allow at least 3 hours for the chicken and vegetables to take on the marinade, turning the skewers during that time so all sides are coated.

Onion: soaking the red onion in salt water for 30 minutes before marinating softens its sharp bite, as specified in the ingredient list.

Check for doneness

Oven: bake at 180°C for 30–45 minutes, checking that the chicken is cooked through before moving on to the final char.

Finish: broil for 1–2 minutes per side, just until the vegetables pick up a little colour at the edges. Keep an eye on them during this short step.

Serve with a matching side

For the lemon-and-herb version, serve the kebabs with a Greek- or Italian-inspired meal, such as a crisp salad or a grain side. The curry-and-garlic version pairs well with peanut sauce and an Asian-inspired salad, as suggested in the recipe description.

Recipe notes & tips

• Keep the chicken and vegetable pieces similar in size to help them cook evenly.
• Turn the kebabs while marinating so the coating reaches all sides.
• Remove excess marinade before baking, as the method directs.
• Use parchment on the baking tray to make clean-up easier.
• Watch the kebabs closely while broiling; the vegetables can char quickly.
• If using wooden skewers on the grill, soak them for 1 hour before assembling.

Variations

• Lemon and herbs: use the olive oil, lemon, thyme, oregano and mustard marinade for a bright Mediterranean flavour.
• Curry and garlic: use the coconut aminos, vinegar, sweetener and curry powder marinade for a savoury, spiced version.
• Pepper mix: include red, green and yellow peppers for a colourful assortment.
• Grilled finish: cook the assembled kebabs over medium heat instead of baking them.

Common mistakes to avoid

• Crowding the skewers: tightly packed pieces cook less evenly; leave a little space between them.
• Skipping the marinade turn: rotate the kebabs during marinating so they are coated on all sides.
• Using both marinades: the recipe describes different flavour options; pick one for a more coherent seasoning.
• Rushing the marinade: allow at least 3 hours, turning the kebabs as they sit.
• Leaving the broiler unattended: check frequently during the 1–2 minute-per-side finish to avoid over-charring.

How to store

Refrigerate leftover kebabs in a covered container and use within 3–4 days. Reheat until piping hot throughout, in the oven or microwave.

Frequently asked questions