BBQ Chicken Kebabs
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BBQ chicken kebabs are a tasty treat for your next cookout. You can make them with chunks of chicken thighs or breast meat. The secret to great kebabs is marinating the chicken for at least 20-30 minutes before grilling. This helps the meat soak up lots of flavor.
To make these kebabs, you’ll mix yogurt, garlic, lemon juice, and spices for the marinade. Then you’ll thread the chicken onto skewers and grill them for about 15 minutes, turning every few minutes. Serve them with a salad or couscous for a yummy summer meal.
Exact Ingredients List
Here’s what you’ll need to make these tasty BBQ chicken kebabs:
For the chicken:
- 600g (2.5 cups) chicken thighs, cut into chunks
- 1/3 teaspoon salt
For the marinade:
- 100g (3.5 oz) yogurt
- 2-3 cloves garlic, minced
- 3 tablespoons lemon juice
- 1 pinch salt
- 1/3 teaspoon black pepper
- 1 pinch chili powder (optional)
- 1 teaspoon lemon and lime zest
- 1 teaspoon fresh grated ginger
You’ll also need some equipment:
- Glass bowl
- Skewers (metal or wooden)
- Knife
- Chopping board
- BBQ or grill
Remember to soak wooden skewers in water for 30 minutes before use to prevent burning. This recipe serves 4 people and takes about 45 minutes to prepare and cook. You can use chicken breast instead of thighs if you prefer.
Instructions
Mix the marinade ingredients in a glass bowl. Cut chicken into chunks and add to the marinade. Coat the meat well.
Cover the bowl with cling film and refrigerate for at least 20-30 minutes. Longer is better.
Heat up your grill or BBQ. Thread the marinated chicken onto metal skewers. Leave some space between pieces so they cook evenly.
Grill the kebabs, turning every 3-4 minutes. Cook all sides until the chicken is done.
Serve your tasty BBQ chicken kebabs with a side salad or couscous and roasted vegetables. You can season the sides with spices like cajun, turmeric, and curry powder for extra flavor.
Enjoy your homemade kebabs! They’re perfect for a summer cookout or any time you’re craving grilled chicken.
Possible Substitutes List & Recipe Variations
You can easily switch up these BBQ chicken kebabs to suit your tastes. Try these simple swaps and changes:
Meat options:
- Turkey breast chunks
- Firm tofu cubes (for a vegetarian version)
- Beef or pork chunks
Marinade mix-ins:
- Add 1 tbsp honey for sweetness
- Use lime instead of lemon juice
- Mix in 1 tsp smoked paprika for extra smoky flavor
Veggie additions:
Thread these onto skewers with the chicken for colorful, tasty kebabs:
- Bell pepper chunks
- Red onion wedges
- Cherry tomatoes
- Zucchini slices
- Mushrooms
Serving ideas:
- Wrap in warm pita bread
- Serve over rice or quinoa
- Pair with a Greek salad
You can also cook these kebabs in the oven. Bake at 400°F for 20-25 minutes, turning halfway through. For a spicier kick, add more chili powder or a dash of hot sauce to the marinade.
Tips, Tricks & Storing
Soak wooden skewers in water for 30 minutes before grilling. This prevents them from burning on the BBQ.
Cut chicken into even-sized pieces for uniform cooking. Aim for 1-1.5 inch cubes.
Don’t overcrowd the skewers. Leave small gaps between meat chunks to ensure they cook through.
Brush kebabs with oil before grilling to prevent sticking.
For extra flavor, baste kebabs with BBQ sauce during the last few minutes of cooking.
Use a meat thermometer to check doneness. Chicken should reach 165°F (74°C) internally.
Let kebabs rest for 5 minutes after cooking. This helps keep them juicy.
Store leftover kebabs in an airtight container in the fridge for up to 4 days.
To reheat, wrap kebabs in foil and warm in a 350°F (175°C) oven for 10-15 minutes.
Freeze uncooked marinated chicken on skewers for up to 3 months. Thaw in the fridge before grilling.