Chicken Shish Kabob is a tasty dish where juicy pieces of chicken are marinated and grilled on sticks with colorful veggies. It’s a fun meal that’s perfect for parties or a cozy dinner!
Who doesn’t love food on a stick? It’s like a party on a plate! I love serving these kabobs with some rice or a fresh salad. Trust me, they disappear quickly—everyone wants a second helping!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is ideal due to its tenderness. If you prefer, you can use chicken thighs for a juicier option or even swap in tofu or tempeh for a vegetarian version.
Olive Oil: Extra virgin olive oil not only adds flavor but helps in marinating. You can use avocado oil or grapeseed oil as alternatives, which also have high smoke points, perfect for grilling.
Lemon Juice: Freshly squeezed lemon juice is best for a bright flavor. In a pinch, bottled lemon juice works, but it may lack some freshness. Lime juice is another tasty swap!
Spices: Ground cumin and paprika provide depth. If you don’t have them on hand, you could substitute chili powder for paprika and curry powder for cumin, though they will change the flavor profile.
Herbs: While dried oregano is used here, feel free to use fresh oregano or even thyme if that’s what you have available. Fresh herbs often pack a punch of flavor!
How Can I Perfectly Marinate the Chicken?
The marinating step is crucial for flavor. Marinate the chicken for at least an hour, but for the best taste, let it sit for 2-4 hours. This allows the flavors to penetrate deeply.
- Mix all marinade ingredients well before adding chicken.
- Coat the chicken cubes evenly by tossing them gently in the marinade.
- Cover and refrigerate to keep it fresh. Make sure each piece of chicken is coated well for even flavor.
For a little extra zest, consider adding a teaspoon of honey or a pinch of red pepper flakes to the marinade—great for a slight sweetness or a little heat!
How to Make Chicken Shish Kabob
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For the Kabobs:
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- Skewers (either metal or soaked wooden ones)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and at least 1 hour for marinating, although 2-4 hours is better for flavor. Cooking on the grill will take about 10-15 minutes. So, plan for a total of around 1 hour and 35 minutes if you marinate for an hour.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, salt, black pepper, and oregano. Use a whisk to mix everything together until well combined. This mixture will be your tasty marinade!
2. Marinate the Chicken:
Add the cubed chicken breast into the bowl with the marinade. Stir well to make sure every piece of chicken is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. If you have extra time, letting it marinate for 2-4 hours will give it even more flavor.
3. Prepare for Grilling:
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. This will help them hold up better on the grill.
While the skewers are soaking, preheat your grill to medium-high heat so it’s hot and ready for the kabobs!
4. Assemble the Skewers:
Once the chicken is marinated, take the skewers and carefully thread the chicken pieces onto them. Leave a little space between each piece to allow for even cooking. Don’t crowd the skewers!
5. Grill the Kabobs:
Place the skewers on the preheated grill. Cook them for about 10-15 minutes, turning occasionally to ensure they cook evenly. You want the chicken to be nicely browned and to reach an internal temperature of 165°F (75°C) for safety.
6. Serve and Enjoy:
Once cooked, remove the skewers from the grill and let them rest for a few minutes. This helps keep the chicken juicy! Arrange the chicken shish kabobs on a platter, garnishing with fresh parsley and serving with lemon wedges on the side. Enjoy your delicious meal!
Can I Use Chicken Thighs Instead of Chicken Breast?
Absolutely! Chicken thighs will work beautifully in this recipe and will add a bit more flavor due to their higher fat content. Just make sure to cut them into similar-sized cubes to ensure even cooking. The grilling time may be similar, so check for that 165°F (75°C) internal temperature.
Can I Make the Marinade in Advance?
Yes, you can prepare the marinade a day or two ahead of time! Just store it in an airtight container in the fridge. When you’re ready to use it, simply add the chicken cubes and let them marinate until you’re ready to grill. This can save you some time on the day you plan to cook.
How to Store Leftover Chicken Shish Kabobs?
To store leftovers, let the chicken cool to room temperature, then place it in an airtight container in the fridge. It will stay fresh for up to 3 days. You can reheat the kabobs gently on the grill or in a microwave, but be careful not to overcook them to prevent drying out.
Can I Add Vegetables to the Skewers?
Absolutely! Bell peppers, onions, zucchini, and cherry tomatoes make excellent additions. Just make sure to cut the vegetables into similar sizes to the chicken pieces for even cooking. You can also coat them with a bit of olive oil and seasoning before skewering them alongside the chicken.
