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Chicken Kebab (Chicken Kabab) Recipe

  Yum

Chicken Kebab Recipe

Makes 4 skewers

Ingredients:

1 skinless and boneless chicken breast (about 12 oz.)
1/2 green bell pepper (cut into big cubes)
1/2 yellow bell pepper (cut into big cubes)

Marinade:

1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 – 1 teaspoon paprika (if you like spicy, use 1 teaspoon)
1/2 teaspoon chili flakes
1/2 teaspoon ground cumin seeds
1/4 of one small onion
2 cloves garlic
1/4 teaspoon salt
1 tablespoon chopped fresh parsley leaves (or dried parsley)

For Grilling:

2 tablespoons olive oil (for brushing)

Method:

Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.

Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.

Fire up your outdoor grill (or indoor grill) and grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.

Cook’s Note:

If you use bamboo skewers, soak them in cold water overnight so they don’t get burned during the grilling process.


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42 COMMENTS... read them below or add one

  1. yng

    Mmm, the kebab looks absolutely delicious!
    If using dried parsley, would it be same amount as the fresh ones? :P

  2. I love chicken kebabs too and i too make them with chciken than lamb, and this looks beautiful and so so yumm.
    If i had chicken pieces here athome i would have made them right now.

  3. i like lamb kebab, the gamey flavour enhances the overall, carnivorous experience. :)
    but chicken kebab’s easily found, in comparison.

  4. Oh I’m loving the marinade! The paprika and cumin must add such a great smokey and earthy flavour to these kebabs. Lovely images :)
    Thanks for sharing this!

  5. veron

    I love all kinds of kababs. I do like to try your paprika and cumin combination. Pictures looks so appetizing too!

  6. Grace F

    Mmmmmm! I was just wondering what I was going to make for dinner tonight. No more wondering! Thanks so much for sharing! Some zucchini or eggplant might be good in there too.

  7. I love this website and especially this recipe. The picture looks awesome and I wish I could do nice photography as well.

    I am Malaysian living abroad and constantly missing on those yummy Malaysian food.

    This blog has helped me satisfy my cravings. Good work :)

  8. freda

    omg!!! i basically drool over the picture, it looks really yummy :) thanks for the simple & cost efficient recipe u have provided, it makes life easier for me becoz i have to look after an 19 mth old baby & have to juggle with cooking n all other miscelleneous house chores, thanks again for that wonderful recipe that comes with a lovely picture.

    • Haha. Did your baby see mommy drooling? ;P I admire the mommies who take care of their babies and managed all the house chores the same time. I am glad to hear some of my simple recipes help :) Kudos to all mommies!!

  9. Vahid

    Amazing website1really impressed. I’m Persian and the most important thing in chicken kebob marinate is the saffron, I can’t have chicken kebob without it. and one very important thing overlooked in Persian kebobs is the skewer. You should use thick metal skewer that would make the kebob cook from the inside. that would make the chickens more juicy. your recipe looks great, but I personally would use 4 times more onion and would grate the onion. And I use 2 times more lime-juice but I don’t think non-persians would like it.

  10. Sana Assad

    I made these the other day and they turned out great! Thanks for such a great share. Any suggestions of some dipping sauce to go with this please? Thanks a ton :)

  11. Michele

    Made these for dinner on a Foreman Grill–even on my little indoor grill, these were awesome. My daughter, who’s usually pretty apathetic about what’s being served for dinner exclaimed “this is so good!” Needless to say this recipe will be making frequent appearances in my culinary routine. Thanks for posting!

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