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Marinated BBQ chicken kebabs recipe

Marinated BBQ chicken kebabs recipe

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  • BBQ chicken kebabs

This is a BBQ chicken kebab recipe that I would love to share! Need to marinate for 3 hours!

316 people made this

IngredientsServes: 4

  • 1 (200g) tub 0% Greek yoghurt
  • 100g crumbled feta cheese
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 500g skinless, boneless chicken breast fillets - cut into 2.5cm pieces
  • 1 large red onion, cut into wedges
  • 1 large green pepper, cut into 3cm pieces

MethodPrep:15min ›Cook:15min ›Extra time:3hr › Ready in:3hr30min

  1. In a large shallow baking dish, mix the yoghurt, feta, lemon zest, lemon juice, oregano, salt, pepper and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. Preheat an outdoor barbecue for high heat.
  3. Thread the chicken, onion wedges and green pepper pieces alternately onto skewers. Discard remaining yoghurt mixture.
  4. BBQ skewers on the prepared barbecue until the chicken is no longer pink and juices run clear.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(304)

Reviews in English (204)

Lovely. Really tasty and different from many other kebabs I've made due to the yoghurt. I used 4 chicken breasts (allowing one for each person) with two red onions and two green peppers - made seven skewers which was perfect! Ate with naan bread. Very popular. Thank you!-17 May 2015

It looks yummy I hope I enjoy it-09 Jun 2014

This recipe was very good, the chicken was so tender and moist not dried up as usually happens when kebabs are done on the bbq. Will be using again.-02 Aug 2011


Tavuk Şiş: Authentic Turkish Chicken Kebab

Kebabs originated in Turkey, so you can't get much more authentic than these Turkish chicken kebabs, or tavuk şiş (tah-VOOK’ SHEESH’). The method of cooking meats on a skewer over an open fire originated on the steppes of central Asia. In Turkey, it’s said the descendants of Genghis Khan himself skewered their daily catch on their swords and cooked it over an open flame. This concept was refined over time and was brought to the world with the westward migration of Turkic peoples.

In comparison to some modern kebabs, authentic Turkish shish kebabs are actually very plain. The key to great authentic Turkish kebab is in the quality of the meat and the flavor imparted by the marinade. In a typically hospitable Turkish way, chicken kebabs are often served alongside grilled beef and lamb to offer an alternative for diners.

There are many versions of traditional chicken kebabs, and this one features a simple marinade made from plain yogurt, onion, garlic, and spices that transform white or dark meat chicken into succulent, flavorful kebabs. Serve with bulgur and summer vegetable salad or rice pilaf with orzo for a starch, and okra with tomato and olive oil or eggplant and vegetable ragout as your vegetable, and bread like lavaş.


Marinated Chicken Kebabs

The sugar in lemonade acts as a tenderizer for the meat, resulting in the most delicious grilled chicken.

1-in. piece ginger, peeled and sliced

boneless, skinless chicken breast, cut into 1½-in. cubes

small peppers, cut into 1-in. pieces

  1. In a blender, pulse garlic, ginger, cilantro, lemonade, scallion, oil, ½ tsp salt, and ¼ tsp pepper until finely chopped transfer half to a large bowl and toss with chicken. Let sit 20 minutes.
  2. Transfer remaining mixture to a small saucepan and simmer until thickened, 8 minutes.
  3. Heat a grill to medium. Thread chicken and peppers onto skewers discard marinade. Lightly oil grill grates, then grill kebabs, turning occasionally, until just cooked through, 8 to 12 minutes total. Serve with reduced sauce.

COST PER SERVING: $1.71

PER SERVING: 265 calories, 9 g fat (2 g saturated fat), 35 g protein, 270 mg sodium, 9 g carbs, 1 g fiber


Marinated BBQ chicken kebabs recipe - Recipes

Home » Recipes » Mouthwatering Marinated Grilled Chicken Recipes

Photo By: AJ Wilhelm Photography, AJ Wilhelm Photography, AJ Wilhelm Photography

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Teriyaki Chicken Marinade

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Get the Recipe:Teriyaki Chicken Marinade

Sunny’s 5-Star Glazed Chicken

This chicken gets an extra dose of flavor with Sunny&rsquos sweet-and-tangy sauce. Not only does it serve as a marinade but also doubles as a glaze that you brush onto the chicken while it&rsquos cooking on the grill.

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Grilled Chicken Kebabs

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Cherry Balsamic Chicken

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Yogurt-Marinated Chicken Flatbread

Yogurt is the secret ingredient in every part of this dish, marinade included. It does a great job of tenderizing the chicken so that it has the perfect texture when cooked.


Mouthwatering Marinated Grilled Chicken Recipes

We like to keep chicken (marinated in this chimichurri sauce) stocked up in the freezer. During the cooler months we bake the chicken on a sheet pan &mdash but during the summer we&rsquore all about throwing it on the grill!

Get the Recipe:Chimichurri Chicken Marinade

Sunny’s Very Peri Grilled Chicken

Bored of the same old grilled chicken? Try Sunny&rsquos chile- and jalapeno-infused sauce. It&rsquos guaranteed to make your taste buds tingle!

Get the Recipe:Sunny’s Very Peri Grilled Chicken

BBQ Chicken Marinade

You can now have delicious and tender barbeque chicken any day of the week! Meal prep this chicken and marinade beforehand and you can freeze it for later.

Get the Recipe:BBQ Chicken Marinade

Marinated Chicken Breasts

Looking for a go-to marinade made from pantry essentials? This recipe is for you. Dried herbs and mustard provide plenty of flavor and a touch of whatever vinegar you have on hand will make the chicken nice and tender.

Get the Recipe:Marinated Chicken Breasts

Marinated Chicken Thighs

If you need a basic marinade for chicken (or any grilled meat, really) this is the one. It only requires a handful of ingredients &mdash and the pink peppercorns add a nice, spicy kick.

Get the Recipe:Marinated Chicken Thighs

Grilled Lemonade Chicken

The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple &mdash lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.

Get the Recipe:Grilled Lemonade Chicken

Grilled Chicken

Ree proves that you only need 5 ingredients to make a great marinade for grilled chicken. Better yet, all of the ingredients are probably in your kitchen right now!

Get the Recipe:Grilled Chicken

Teriyaki Chicken Marinade

The beauty of this sweet-and-savory chicken marinade is that it&rsquos perfect for chicken, regardless of how you plan to cook it. You can cook this chicken on the grill just as easily as you can on a sheet pan indoors.

Get the Recipe:Teriyaki Chicken Marinade

Sunny’s 5-Star Glazed Chicken

This chicken gets an extra dose of flavor with Sunny&rsquos sweet-and-tangy sauce. Not only does it serve as a marinade but also doubles as a glaze that you brush onto the chicken while it&rsquos cooking on the grill.

Get the Recipe:Sunny’s 5-Star Glazed Chicken

Grilled Chicken Kebabs

A scallion puree mixed with dill and parsley is the perfect complement for grilled chicken. The naturally sweet and herbaceous flavors bring out the smokiness of the charred kebabs.

Get the Recipe:Grilled Chicken Kebabs

Cherry Balsamic Chicken

For extra sweetness, Giada uses jarred sweet cherries in her marinade. The chicken cooks up tender, juicy and with so much flavor.

Get the Recipe:Cherry Balsamic Chicken

Yogurt-Marinated Chicken Flatbread

Yogurt is the secret ingredient in every part of this dish, marinade included. It does a great job of tenderizing the chicken so that it has the perfect texture when cooked.


Tips for the best chicken kebabs

  • use chicken thighs – they are a lot more delicious and do not get dry
  • marinade a lot earlier for the best results (best ever, healthy and easiest dinner meal)
  • do not forget to squeeze some lemon juice to make it super tender

Marinade variation to use for chicken kebabs

Here are some ideas for a fantastic marinade for chicken thighs:

  • Indian spices (make a chicken tikka)
  • chilli sauce ( use lime and sriracha)
  • spring onions (paste with a mortar and pestle)
  • olive oil, garlic and lemon juice – simple but with gorgeous flavours
  • lemongrass, garlic and teriyaki sauce ( amazing!)
  • chicken satay (coconut milk, soy sauce, yellow curry, turmeric powder, garlic, ginger, honey)

What to serve with chicken kebabs?

I could list so many things and dishes here that you could enjoy with this beautiful and super tasty chicken dish and here are a few ideas:
• Coconut, fried or Morrocan Style or this Truffle and Lentil Rice
Cucumber Yogurt Dip
Corn on the Cob – grilled, BBQed or baked
Green Salad
Potato Salad – any of these will do beautifully
Sweet Potatoes that are simply grilled or baked
Tomato, cucumber and Feta Cheese Salad
• Any salad check these out for more ideas

How long does it take to cook kebabs?

• It does not take long at all, it will take approximately 10-15 minutes. Be sure that all the sides of kebabs touch the grill – this will not only ensure done-ness, but also gives the chicken a nice looking crisp exterior.
• As a general rule, most kebabs will need approximately 10-15 minutes to cook, which means anything between 2.5 to 3.75 minutes for each 4 side, depending of course on the fire and how big or small the meat chunks are.


How to Make Lemon Marinated Chicken Kebabs

Marinating your lemon chicken kebabs

This is one of the few places where I&rsquoll often use chicken breasts rather than just thighs. You can absolutely use whichever one you prefer. The marinade helps keep it juicy while also giving it a great flavor that chicken breast frequently lacks.

Prep your marinade first. Again, you have your choice on where to marinate the lemon chicken kebabs. I used to use plastic zip top bags that let me squish all the air from them, but I hate the waste of them. I use containers that seal tight now and make sure I shake the marinade around or even flip the container upside down &ndash because I know it won&rsquot leak &ndash to ensure the chicken gets an even swim in the marinade.

Peel and mince your garlic. Don&rsquot know how to quickly peel garlic? Check out this fast video showing exactly what you need to do:

Clean your chicken by removing the easy to access fat with a chef&rsquos knife. Cut the chicken into cubes. You want them to be at least an inch cubed, but you can make them up to an inch an a half.

The goal is to have pieces big enough that they won&rsquot cook too fast and dry out while being small enough to qualify as bite size. Note that they will shrink slightly as they cook, so take that into account as you cut.

Add the chicken straight to the marinade as you cut the cubes. Once all the chicken is in your container, seal it and shake to ensure all the chicken gets coated by the marinade.

Place in the fridge and marinate for one or two hours but no more than three or your chicken may turn out mushy because the lemon juice actually cooks the chicken and starts to break it down.

Prepping your lemon chicken kebabs

If you&rsquore using wooden skewers, make sure you soak them in water for at least a half hour before you string your skewers. If you use metal skewers, make sure you purchase skewers that are square or oblong rather than round so your meat stays in place as you flip it on the grill.

When you&rsquore close to ready to grill, prep your veggies. Cherry tomatoes just need to get washed.

To create the onion chunks, peel your onion and slice off the root and head. Cut it into thirds like the equator and tropics on a globe. Use a knife to slice into just the first two or three layers of the onion round, then move an inch to the side and repeat. Remove that piece of onion and repeat.

For your pepper, slice off the top, then cut from top to bottom to cut it in half. Remove the seeds and white ribs inside. Lay each half down and cut into approximately one inch by one inch pieces.

Get your skewers, veggies, and chicken set up on the counter with a platter to hold the skewers to grill. I love using a big cutting board with grooves to hold any juices.

Head outside and heat your grill to medium.

Prep your skewers by sliding the meat and vegges onto your skewers. Alternate them to make the skewers pretty. You want the pieces to touch but not be squished together. This helps keep the foods from cooking too fast and drying out.

Grilling your lemon chicken kebabs

Grill the lemon chicken kebabs for about 12 minutes total, flipping them from time to time to ensure all sides cook evenly.

Serve immediately with rice or just by themselves. I don&rsquot need to tell you to use a clean platter and tongs to remove the chicken from the grill and bring it back inside, right? Store any leftovers in the fridge in a tightly sealed container for up to three days.


Ingredients

    • 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
    • 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons tomato paste
    • 2 teaspoons coarse kosher salt
    • 1 teaspoon freshly ground black pepper
    • 6 garlic cloves, peeled, flattened
    • 2 unpeeled lemons 1 thinly sliced into rounds, 1 cut into wedges for serving
    • 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
  1. Special Equipment
    • Flat metal skewers

Other Recipes You Might Like

The marinade is the soul of any grilled chicken skewers. You want juicy and flavoful chicken so every bite is oozing with amazing good taste.

My recipe calls for the following marinade ingredients:

  • Minced garlic.
  • Olive oil will keep the chicken moist and juicy by sealing in the juice inside the chicken.
  • Lemon juice.
  • Ground cumin imparts a deeper and aromatic flavor to kebab.
  • Paprika adds a tint of heat.


Beer and Honey BBQ Chicken Skewers

This post may contain affiliate links. Please read my disclosure policy.

Incredibly delicious Beer and Honey BBQ Chicken Skewers that are perfect for a weekend or even a busy week night. Just prepare the night before, let them marinate overnight and grill when ready.

For as long as I can remember I’ve always hated beer, I could never understand the fascination with it. I always found it bitter, I’d much rather enjoy a cocktail or just a pop. So my parents never had to worry about me drinking their beer. As a matter of fact alcohol was never my thing, probably because I can’t hold my liquor. One drink and I start singing Gloria Gaynor. Ok, we don’t want to go there.

But I do remember years ago when my parents went on vacation and left my sister and I alone, we were actually around 19 or 20. Back then my dad used to make his own wine and sherry and we used to have a cellar in the basement where he’d keep the barrels.

Mom and dad if you’re reading this, this is the honest truth. For some unknown inexplicable reason just when they were gone for that week the barrel of sherry decided to explode all over the cellar. No lie! I have no idea why, my guess is something to do with temperature and pressure, but who knows, I’m no expert.

As you can imagine this did not look good on my sister and I. We spent an entire day cleaning up sherry from all over the cellar walls and other bottles and cans in there. But I don’t think that to this day my parents believe us, I think they still think we had a huge party and drank all the sherry. While I’ll admit to having a party, we DID NOT drink that sherry, I wish we had, it was really good. Glad I got that off my chest.

Back to the beer thing. Never liked beer but then I got married. My husband taught me to appreciate a good beer, and although I can’t call myself a beer drinker now, I will occasionally enjoy a beer on a hot summer day.

I have also learned to appreciate the power of beer in cooking, especially in marinades. The beer tenderizes the meat and it gives it tons of great and delicious flavor.

So for this incredible marinade here I used a darker ale, though any beer would work, and I mixed it with honey, and soy sauce and a bit of Dijon mustard. I let the chicken marinate for a good couple hours, obviously the longer you leave it the better it will taste and the more flavor it will have.

One thing you could do is prepare this the night before and let it sit and marinate in the fridge until next day when you come back from work. Then all you’d have to do is thread the chicken on skewers and grill ’em.

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