Barbecued Chicken Kebabs

These Barbecued Chicken Kebabs are all about juicy, flavour-packed chicken with no added vegetables—just pure meat marinated to perfection. Grilled until golden and slightly charred, they’re ideal for outdoor cookouts or quick weekday dinners. Simple, satisfying, and full of smoky depth, they’re a barbecue essential.

Prep Time 15

Cook Time 20

Marinating 2

Total Time 2 35

Servings Portions

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.

Equipment

Wooden or metal skewers if using wooden, soak in water for 30 minutes

Notes

These Barbecued Chicken Kebabs are deliciously bold on their own but also work beautifully with dips like garlic yoghurt, spicy harissa, or lemon tahini.

Nutrition