Chicken Kabobs
These easy Chicken Kabobs are marinated in honey, garlic, lemon, and yogurt, then grilled with peppers and onion until lightly charred. Delicious and easy!
Servings: 5 servings (2 skewers each)
Calories: 329kcal
Equipment
- Mixing bowl
- 10 Skewers (wood or metal)
- Grill
Ingredients
Chicken
- 2 lbs. chicken thighs boneless & skinless, (6-7 thighs) $7.03*
- ½ Tbsp salt $0.01
Marinade
- 2 Tbsp honey $0.31
- ¼ cup Greek yogurt $0.91**
- 4 garlic cloves minced, (1.5 Tbsp) $0.24
- 1 tsp dried oregano $0.05
- 1 tsp smoked paprika $0.07
- 1 lemon $0.64
- 2 Tbsp vegetable oil $0.10
- 1 Tbsp soy sauce $0.05
- 1 tsp black pepper freshly cracked, $0.02
Vegetables
- 1 red bell pepper $1.52
- 1 green bell pepper $0.92
- 1 large yellow onion $0.70
Instructions
- Gather ingredients. Cut lemon in half, reserve half for wedges to serve.
- Trim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.
- Sprinkle the raw chicken with ½ Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***
- Combine honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of ½ a lemon, vegetable oil, soy sauce, and ground black pepper in a mixing bowl, whisk to combine.
- Pour the marinade over the salted chicken and toss to combine. Let the chicken marinate for 20 minutes or up to 2 hours covered in the refrigerator.
- If using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.
- Seed and cut bell peppers into 2” size pieces. Peel and cut onions into pieces around the same size. Quarter the remaining half of the lemon.
- Preheat your grill to 450℉. Once the chicken thighs are marinated, begin assembling the skewers: Start with veggies on the end and alternate ingredients. I wanted to make sure each skewers had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple. You don’t need to crowd the skewers! You can give them a little room between each ingredient when you’re making them.
- Brush the extra marinade over each skewer.
- Place as many skewers on your grill that can comfortably fit without overcrowding them. Grill for 7-8 minutes. Don't wiggle the skewers around! Just place them on the grill and leave them be. Let the chicken and vegetables sear to get those coveted grill marks!
- Flip kabobs after 7-8 min. You’ll likely end up turning your skewers 2-3 times.
- You’ll know your chicken kabobs are done when a meat thermometer reads 165℉ when inserted into the thickest part of the chicken thighs. Serve with lemon wedges and enjoy!
See how we calculate recipe costs here.
Notes
*Chicken thighs are dark meat, which has a deeper, more savory flavor than breast meat, which holds up against a good char and punchy marinade! Chicken breast also works, but it can dry out faster, so I prefer brining them and cooking grilled chicken breasts whole. If you want to use breast meat for skewers, I'd skip the veggies so you can focus on cooking the chicken without overdoing that leaner meat. Cook the breast pieces for 4-5 minutes per side (like in our chicken teriyaki kebab recipe).
**I like to use a full fat Greek yogurt if I can find a deal on it, because the fat content in the yogurt helps carry the flavors of the garlic, herbs, and spices. It also helps keep the chicken thighs moist on the grill!
***This quick 20-minute dry brine seasons the chicken more deeply and helps it stay nice and juicy once it hits the grill!
Choose the right skewer for your grill: Longer skewers are better for charcoal grilling, in my experience, and the shorter skewers are better for electric indoor grills (like we use at the studio, shown in the photos).
Nutrition
Serving: 1serving (2 skewers) | Calories: 329kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Sodium: 1068mg | Fiber: 2g