Easy Marinated Chicken Shish Kabobs Recipe

Marinated Chicken Shish Kabobs is a typical Turkish dish: it consists of skewers of vegetables and marinated meat, cooked on a spit or on the grill. The name of the dish, in fact, can be translated as "meat cubes on a skewer cooked on the grill": shish refers to the cooking method, while kebab means "cooked or fried meat". Succulent and tasty, it is ideal to offer as a main course during a tasty dinner with friends.

Bringing it to the table is very simple, but it requires a few hours of waiting for the chicken (you can also use lamb or beef), marinated with yogurt, cumin powder, salt, pepper, garlic and extra virgin olive oil, to be well flavored. After the resting time, thread the cubes of meat onto the appropriate wooden skewers, alternating with pieces of pepper and tomato, and cook on a hot grill for about 15 minutes, turning them often and brushing them with the marinade.

What Are Shish Kabobs?

Shish kebabs have a rich history that dates back centuries, with origins in Middle Eastern and Mediterranean cuisines. The word "shish" is derived from Turkish, meaning “sword” or “skewer,” while "kebab" refers to grilled or roasted meat, hinting at the dish’s ancient cooking method of skewering meat over an open flame. Traditionally, lamb was the preferred choice, reflecting the livestock available in these regions. Over time, however, variations emerged, with beef, fish, and chicken gaining popularity across the globe. Chicken shish kebabs, for example, took off as a lighter, more adaptable option, especially in areas where poultry was more accessible or where dietary preferences favored it.

Fun fact: in Persian literature, kebabs were celebrated as a royal dish, served in lavish feasts, and it’s said that warriors on the battlefield would skewer meat on their swords to cook over the fire—a very literal version of shish kebab!

Pro Tips for The Best Chicken Shish Kabobs

• For tender, flavorful chicken, marinate for at least 1-2 hours. A yogurt-based marinade helps break down the fibers in the meat for a juicier texture.
• Cut chicken and veggies into similar-sized pieces to ensure even cooking. This prevents some pieces from overcooking while others remain underdone.
• A hot grill sears the outside of the kebabs, locking in moisture and creating that delicious char. Make sure it’s properly preheated before adding the skewers.
• Don’t pack pieces tightly on the skewer. Small gaps between pieces allow heat to circulate and cook everything more evenly.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers are a good alternative as they don’t burn and distribute heat more evenly.
• A final touch of acidity brings out the flavors of the marinated meat and veggies, adding brightness to the dish right before serving.

Shish Kabob Vs. Kebab

"Shish kebab" specifically refers to skewered and grilled meat (often lamb or chicken) with vegetables, a method originating from Turkey and the Middle East. "Kabob," on the other hand, is a more general term used globally for various styles of grilled meat dishes, which may or may not involve skewers.

What is The Best Meat for Shish Kabobs?

The best cut of meat for shish kebabs depends on the type, but for beef, tender cuts like sirloin, ribeye, or tenderloin work well, as they’re flavorful and cook quickly without drying out. For lamb, leg of lamb or lamb shoulder is ideal due to their tenderness and ability to hold marinades. Both cuts stay juicy and tender over the grill, delivering great flavor in each bite.

How Do I Tenderize Meat for Shish Kabobs?

To best tenderize meat for shish kebabs, marinate it in an acidic mixture, like one with lemon juice, vinegar, or yogurt, for at least 1-2 hours. These acids break down muscle fibers, resulting in a softer texture. Adding ingredients like olive oil, garlic, and spices enhances flavor, while the marinade keeps the meat juicy and tender during grilling.

What Other Vegetables Can I Use for Shish Kabobs?

Zucchini, cherry tomatoes, mushrooms, and eggplant work particularly well because they hold up nicely on the grill and cook at a similar rate to the meat.

What Else Can I Add to The Marinade?

To enhance your shish kebab marinade, consider adding ingredients like fresh herbs (such as rosemary, thyme, or cilantro), garlic, honey or brown sugar for a touch of sweetness, and spices like paprika or cumin for depth. A bit of soy sauce or Worcestershire sauce also boosts umami, making the flavors even richer and more complex.

Can I Use Metal Skewers Instead of Wooden Ones?

Yes, you can! Metal skewers are reusable, don’t burn, and conduct heat, which helps cook the meat from the inside. Just be cautious, as metal skewers get very hot, so use tongs to handle them when grilling.

Can I Bake Them, Instead of Grilling Them?

Yes, you can bake kabobs instead of grilling them. Simply place the skewers on a baking sheet and cook in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway through. Baking won’t give the same smoky char, but it still delivers juicy, flavorful kabobs.

What Can I Serve These Kabobs With?

Shish kebabs pair well with sides like fluffy rice pilaf, couscous, or warm pita bread. For a fresh touch, add a side salad with cucumber, tomato, and feta, or serve with creamy dips like tzatziki or hummus. Grilled vegetables or a refreshing tabbouleh also make excellent accompaniments.

Can I Make These Shish Kabobs Ahead of Time?

Yes, you can prepare shish kebabs the night before. Marinate the meat and assemble the skewers, then store them covered in the fridge. This allows the flavors to deepen, but be sure to grill them within 24 hours for the best taste and texture.

Do These Shish Kabobs Freeze Well?

They do! Place the assembled, uncooked kabobs in a single layer on a tray to freeze, then transfer to a freezer bag once solid. They can be frozen for up to 2-3 months. Thaw in the fridge before grilling for best results.

More Kebab Recipes You Have to Try!

Homemade Chicken Kebab

Seekh Kebab

Homemade Doner Kebab

Kofta Kebabs

Meatloaf Kebabs

How to Store Chicken Shish Kabobs

Store leftover shish kebabs in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in the oven or on the stovetop to maintain their juiciness without drying them out.

How to Make Chicken Shish Kabobs

Start by preparing the marinade: collect the yogurt, cumin, garlic, salt, pepper and extra virgin olive oil in a bowl.

Mix all the ingredients with a spoon.

Cut the chicken breast into cubes.

Transfer them to the marinade and mix well to distribute it, then place the bowl in the fridge, covered with cling film, for at least 2 hours, or even better, overnight.

Once the necessary time has passed, remove the chicken from the fridge and let it rest at room temperature for at least 1 hour. In the meantime, clean the tomatoes and peppers, then cut them into cubes.

Thread the ingredients onto the skewers, alternating the chicken cubes with the bell pepper and tomato pieces; for each wooden skewer there should be at least 4 pieces of chicken.

Place the skewers on a hot grill.

Cook them for about 15 minutes, turning them several times and brushing them continuously with the yogurt marinade.

At the end of cooking, they should be well roasted on the outside and succulent on the inside. If you prefer, you can season with another pinch of salt and pepper.

Transfer to a serving dish and serve hot, accompanied by a fresh salad, tomatoes with onion, lemon wedges and a yogurt dressing. Enjoy!