Name: Chicken Shish Kebabs
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ small cabbage (red or white); 2 tbsp lemon juice (squeezed from a fresh lemon); 1 head romaine lettuce; 8 cherry tomatoes; 1 small red onion; ½ cucumber; 400g chicken breasts or skinless boneless thighs; ¾ tsp salt; ½ tsp black pepper; 1 tsp paprika; ½ tsp oregano; 3 garlic cloves (finely chopped); 1 tbsp lemon juice (squeezed from a fresh lemon); 2 tbsp tomato puree; 80g greek yoghurt; 1 tbsp extra virgin olive oil; 4 pitta or flatbreads; 1 lemon (cut into 4 wedges); 4 tbsp garlic sauce

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These chicken shish kebabs are healthy, delicious and so easy to make. This chicken shish kebab recipe includes cubed chicken that is seasoned and marinated then grilled. Serve with a fresh salad and pitta for a tasty balanced meal.

Chicken shish kebabs on a plate with salad and a pot of sauce with a pitta bread

These chicken shish kebabs are so good and are inspired by Turkish chicken kebabs which are one of my favourite things to order from my local kebab shop. They are great for the whole family as they are not heavy on spices so they are perfect for kids to enjoy too. My daughter who is extremely fussy with food really loves these kebabs and she is always excited anytime I tell her I’m making them for dinner.

You can serve these delicious kebabs for lunch or dinner and you can double or triple the recipe if serving to a large crowd or when having a BBQ. To get the best results, you should season and marinate the chicken ahead of time. A minimum of 2 hours is good but overnight is ideal to achieve the best flavour once cooked.

These kebabs can be cooked in many different ways. Ideally, they should be cooked on the BBQ but you can also cook them on a cooker grill or in the oven. They can even be cooked in the air fryer.

Ingredients for Chicken Shish Kebabs

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Chicken – to make this chicken shish kebab recipe, I usually use breasts or skinless boneless thighs.
Seasonings – salt, black pepper, paprika and oregano.
Garlic – use fresh garlic.
Lemon juice - squeezed from a fresh lemon.
Tomato purée – I use double concentrated tomato purée.
Yoghurt – I use Greek or natural yoghurt.
Oil – use any oil you prefer.
Salad – cabbage, lemon juice, lettuce, tomatoes, red onions and cucumbers.
To serve - pitta bread, lemon wedges, garlic sauce.

How to Make Chicken Shish Kebabs

1. If using wooden skewers, place them in water to soak until you’re ready to use. This prevents them from burning too much. Thinly slice the cabbage and add to a bowl. Pour in the lemon juice then mix to cover all the cabbage in the juice. Refrigerate until serving. Chop the rest of the salad ingredients (lettuce, tomatoes, red onions and cucumbers) then add them to a bowl or salad plate and refrigerate.

2. Cut the chicken into cubes then add them to a zip bag. Season with salt, black pepper, paprika and oregano. Add in the chopped garlic, lemon juice, tomato puree, Greek yoghurt and olive oil. Zip the bag then massage the bag to ensure all the chicken is coated with seasonings and marinade. Zip the bag and place into the fridge for a minimum of 2 hours. Overnight is ideal.

3. Remove the chicken from the fridge and thread them onto 4 medium skewers. Allow them to sit for 10 minutes then cook them for 18 - 20 minutes while turning occasionally. You can cook them on a BBQ, grill, griddle or in the oven on a grill rack.

4. Once cooked, allow the chicken to sit for 5 minutes then serve with the cabbage, salad, pitta, lemon wedges and garlic sauce. You can use shop bought garlic sauce or make my homemade garlic sauce.

Nutrition

Storage

Any leftover cooked chicken can be stored in the fridge for up to 3 days.

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5 from 1 vote

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Chicken Shish Kebabs

These chicken shish kebabs are healthy, delicious and so easy to make. The recipe includes cubed chicken that is seasoned and marinated then grilled.

Prep Time10

Cook Time15

Total Time30

Author: Andrea

Yield: 4 servings

Calories: 348kcal

Ingredients

For the Salad

½ small cabbage red or white
2 tablespoon lemon juice squeezed from a fresh lemon
1 head romaine lettuce
8 cherry tomatoes
1 small red onion
½ cucumber

For the Chicken

400g chicken breasts or skinless boneless thighs
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon oregano
3 garlic cloves finely chopped
1 tablespoon lemon juice squeezed from a fresh lemon
2 tablespoon tomato puree
80g greek yoghurt
1 tablespoon extra virgin olive oil

To Serve

4 pitta or flatbreads
1 lemon cut into 4 wedges
4 tablespoon garlic sauce

Instructions

If using wooden skewers, place them in water to soak until you’re ready to use. This prevents them from burning too much. Thinly slice the cabbage and add to a bowl. Pour in the lemon juice then mix to cover all the cabbage in the juice. Refrigerate until serving. Chop the rest of the salad ingredients (lettuce, tomatoes, red onions and cucumbers) then add them to a bowl or salad plate and refrigerate.
Cut the chicken into cubes then add them to a zip bag. Season with salt, black pepper, paprika and oregano. Add in the chopped garlic, lemon juice, tomato puree, Greek yoghurt and olive oil. Zip the bag then massage the bag to ensure all the chicken is coated with seasonings and marinade. Zip the bag and place into the fridge for a minimum of 2 hours. Overnight is ideal.
Remove the chicken from the fridge and thread them onto 4 medium skewers. Allow them to sit for 10 minutes then cook them for 18 - 20 minutes while turning occasionally. You can cook them on a BBQ, grill, griddle or in the oven on a grill rack.
Once cooked, allow the chicken to sit for 5 minutes then serve with the cabbage, salad, pitta, lemon wedges and garlic sauce. You can use shop bought garlic sauce or make my homemade garlic sauce.