Chicken Kebabs

Ingredients

• 500 gcubed chicken breasts or thighs
• 120 ml (½ cup)yoghurt
• 1 tbspolive oil
• Juice of ½lemon
• 2garlic cloves, minced
• ½ tbsppaprika
• 1 tspdried oregano
• ¼ tspground cumin
• ½ tspsalt
• ¼ tspblack pepper
• 150 g (1 cup)chopped vegetables of your choice, such as red, green and yellow peppers and red onion

Instructions

1. 1

   Mix the marinade

   Combine the yoghurt, olive oil, lemon juice, garlic, paprika, oregano, cumin, salt and black pepper in a bowl.

2. 2

   Add chicken and vegetables

   Add the cubed chicken and 150 g (1 cup) of chopped vegetables. The suggested combination is red, green and yellow peppers with red onion.

3. 3

   Chill the mixture

   Cover and refrigerate for at least 2 hours, or leave it overnight.

4. 4

   Thread the skewers

   Thread the chicken and vegetables onto metal skewers. If using wooden skewers, soak them before threading.

5. 5

   Cook the kebabs

   Arrange the skewers on a baking tray and cook in a preheated oven at 220°C for 30 minutes, turning them halfway through.

6. 6

   Char the edges

   For a more charred finish, increase the heat for the final few minutes.

7. 7

   Serve them warm

   Alternatively, cook the skewers on a grill. Serve warm, with yellow rice if you like.

What are chicken kebabs?

Kebabs are a broad family of skewered dishes found across many food traditions, with different seasonings and cooking methods from place to place. This version pairs marinated chicken with peppers and red onion for a simple, colourful meal.

Yoghurt and lemon give the chicken a tangy coating, while paprika, oregano and cumin bring warmth. Cooking the pieces on skewers lets the chicken and vegetables share the heat and makes serving straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 39g protein, 7g carbs, 11g fat.

Chicken provides most of the protein, while the yoghurt and olive oil contribute much of the fat. The rice served alongside is the main source of extra carbohydrates; balance the plate with a generous portion of vegetables and choose a rice serving that suits your appetite.

The marinade and ingredients

Yoghurt: its thick texture coats the chicken and helps the seasonings cling. Use plain yoghurt so it does not compete with the garlic, lemon and spices.

Chicken: breasts cook relatively quickly and stay lean, while thighs tend to be more forgiving if they spend a little longer in the oven. Cut the pieces to a similar size for more even cooking.

Vegetables: peppers and red onion add colour and contrast. Keep the pieces large enough to thread securely and cook alongside the chicken.

Marinating and threading

Chilling time: give the chicken at least 2 hours in the marinade, or leave it overnight as directed. Keep it covered in the fridge while it marinates.

Skewers: metal skewers can be used straight away, while wooden ones should be soaked before use. Thread the chicken and vegetables securely, without packing them so tightly that heat cannot circulate.

Oven timing and doneness

Oven heat: preheat to 220°C and cook the kebabs on a baking tray for 30 minutes, turning them halfway through. Oven performance and the size of the chicken pieces can affect how quickly they cook.

Doneness: check the thickest chicken piece is cooked through before serving. A little extra heat at the end can add char, but keep an eye on the vegetables so they do not burn.

What to serve with them

Yellow rice is the suggested accompaniment and makes the kebabs a more substantial meal. A simple salad or extra vegetables can also sit alongside the skewers.

For serving, slide the chicken and vegetables off the skewers if preferred. Take care with hot metal skewers and let the kebabs rest briefly before eating.

Planning the cooking

The method needs at least 2 hours for marinating, so it is useful to prepare the chicken ahead. If you marinate it overnight, thread the skewers when you are ready to cook.

The listed oven time is 30 minutes, with a halfway turn and an optional final burst of higher heat. Allow extra time if your pieces are particularly large or need longer to cook through.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Marinate for at least 2 hours, or prepare the chicken the night before.
• Soak wooden skewers before threading to help prevent them from scorching.
• Leave a little space between pieces on each skewer for more even cooking.
• Turn the skewers halfway through the 30-minute oven cooking time.
• Watch closely if you increase the heat at the end to char the edges.

Variations

• Change the vegetables: use your preferred chopped vegetables in place of the suggested peppers and red onion.
• Use chicken thighs: choose thighs for a juicier alternative to breast pieces.
• Adjust the spice: increase or reduce the paprika to suit your preference.
• Cook on a grill: grill the threaded skewers instead of using the oven, checking that the chicken cooks through.
• Serve with rice: pair the warm kebabs with yellow rice as suggested.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking at roughly the same time.
• Skipping the chill: marinate for at least 2 hours so the chicken has time to take on the flavour.
• Using dry wooden skewers: soak them before threading to reduce scorching.
• Crowding the skewers: leave small gaps so the heat can reach the pieces.
• Forgetting to turn: flip the kebabs halfway through the 30-minute cooking time.
• Relying only on the clock: check the thickest chicken piece is cooked through before serving.

How to store

Refrigerate leftover chicken and vegetables in a covered container and eat within 3 days. Reheat until piping hot throughout; remove the food from the skewers first if that makes reheating easier.

Frequently asked questions