The smell of smoky, charred meat sizzling over hot coals has to be one of the best smells when cooking. It’s primal, comforting, and utterly mouth-watering. Among the many delights the barbecue has to offer, Barbecued Chicken Kebabs stand out as an example of how simple ingredients, treated with care and a little fire, can become something truly special.
These particular kebabs are all about the chicken—no vegetables, no distractions. Just tender chunks of marinated meat, threaded on skewers and grilled to perfection. It’s a dish that strips things back to basics and reminds us how delicious straightforward cooking can be. Each bite offers a juicy, flavour-packed mouthful, the result of time spent soaking in a well-balanced marinade before being seared on the grill.
Unlike kebabs that mix in onions, peppers, or mushrooms, these pure chicken skewers let the meat take centre stage. This simplicity lets the marinade really shine. Whether it’s a smoky blend with paprika and cumin, a citrusy mix with lemon and garlic, or something spicy with chilli and ginger, the flavour gets locked in. Once grilled, the outer layer of the chicken takes on a lovely char, while the inside remains moist and succulent.
The beauty of Barbecued Chicken Kebabs is how versatile they are in terms of flavour profile and serving style. They can be bold and fiery or mellow and herby. They’re delicious hot off the grill, but just as enjoyable cold the next day, tucked into flatbreads or served with a cool yoghurt dip. They’re great for casual gatherings, picnics, and summer parties—easy to cook in batches and even easier to enjoy.
Because these kebabs are focused solely on meat, they often appeal to purists—those who appreciate the full impact of flavourful, well-cooked chicken without the interruption of vegetables on the skewer. It’s a meat-lover’s dream, where the texture of the chicken and the deep caramelisation from the grill are the stars of the show.
Barbecued Chicken Kebabs also remind us of the joy of communal eating. There’s something festive about everyone gathering around the grill, waiting for the next skewer to be lifted off the fire. They invite sharing, conversation, and second helpings.
So the next time you fire up the barbecue, consider skipping the bells and whistles. Go for something simple, something honest—Barbecued Chicken Kebabs, pure and flavourful, a real tribute to the deliciousness of grilled meat done right.
Barbecued Chicken Kebabs
Equipment
- Wooden or metal skewers if using wooden, soak in water for 30 minutes
Ingredients
- 600 g chicken thighs boneless, skinless or breasts, cut into chunks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine olive oil, lemon juice, garlic, paprika, cumin, chilli powder (if using), salt, and pepper. Stir well to mix.3 tbsp olive oil, 2 tbsp lemon juice, 3 cloves garlic, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp chilli powder, salt, freshly ground black pepper
- Add the chicken chunks to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours (overnight for best flavour).600 g chicken thighs
- Remove chicken from the fridge and thread the pieces tightly onto skewers. Let them sit at room temperature for about 10–15 minutes before grilling.
- Preheat your barbecue or grill to medium-high heat.
- Cook the skewers for 15–20 minutes, turning every few minutes to ensure they’re evenly cooked and slightly charred on all sides. The chicken should be golden and cooked through (internal temperature should reach 75°C / 165°F).
- Serve the kebabs hot off the grill with your choice of sides—flatbreads, sauces, or a simple salad.