Few things in life hit quite like the smell of Chicken Kabobs sizzling on a hot grill — sun on your shoulders, maybe a cold drink in hand, the whole summer thing in full effect (summer is just around the corner, after all!) But you know what makes it even better? Knowing these kabobs only cost about $2.50 per person. That’s the kind of math that makes a good day a great one, if you ask me. These easy chicken kabobs are like a taste of summertime magic, and can be made on a grill or a grill pan on the stove!
Grilled Chicken and Vegetable Kabobs
If I’m making chicken kabobs for my family, I want them to be loaded with flavor and not dry out the second they hit the grill, which is exactly why chicken thighs work so well here. They also take on the flavor from my easy marinade made with yogurt, honey, lemon, garlic, soy sauce, and a few warm spices perfectly. The char on grilled chicken is the best part, and the yogurt really accentuates that grilling characteristic compared to oil-based marinades. The marinade’s thick coating clings to the chicken well, so all of the spices stay in contact with the meat instead of just dripping off into the hot coals or grill pan. That means more flavor stays right where you want it!
Recipe Success Tips
- Cut everything to a similar size. I cut the chicken into 2-3-inch pieces and the peppers and onion into 2-inch pieces so the skewers cook evenly from end to end.
- Soak the skewers and leave a handle. I soak my wooden skewers for at least 30 minutes, and when I am arranging the veggies and meat, I leave enough skewer at one end that’s easier to grab and safer to flip. If I’m using my charcoal grill at home, I’ll hang the empty part of the skewer on the edge of the grill so I can flip them easily.
- I recommend marinating the chicken for at least 2 hours if you can. But even 20 minutes will still yield great flavor. The sugar in the honey really caramelizes during the grilling process, and the Greek yogurt helps tenderize the chicken.
- Start with a hot grill. Make sure your grill is fully preheated before adding the chicken kabobs so the chicken gets good color right away and doesn’t stick!
- I chose bell peppers and onions for these skewers on purpose! Bell peppers and onions are more hardy than other veggies, so they’ll cook at the same rate as the chicken thighs, and the temperature of the grill suits them just fine! Zucchini, yellow squash, and mushrooms would be delicious too, just keep the pieces thick to avoid them overcooking and getting mushy!
- No grill? A grill pan on the stove works great here. Preheat it over medium-high heat, lightly oil the pan if needed, then cook the skewers in batches, so they have a little space and can get those nice grill marks.
- Keep your meat thermometer handy. I like to pull the skewers off when they hit 160°F and let them rest, covered on a clean plate (they’ll rise to the safe internal temp of 165°F during resting). However, it’s difficult to catch them at just the right time, so pull them at any point after 160°F, and you’ll be good to go. Luckily, chicken thighs have a higher fat content than breast meat, so they’re less likely to get dry, even if you miss that 160°F mark. Chicken thighs are much more forgiving on the grill!
Chicken Kabobs
Equipment
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Mixing bowl
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10 Skewers (wood or metal)
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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
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Gather ingredients. Cut lemon in half, reserve half for wedges to serve.
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Trim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.
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Sprinkle the raw chicken with ½ Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***
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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.
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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.
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If using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.
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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.
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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.
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Brush the extra marinade over each skewer.
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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!
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Flip kabobs after 7-8 min. You’ll likely end up turning your skewers 2-3 times.
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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
Nutrition
how to make Chicken Kabobs step-by-step photos
Gather all of your ingredients. Cut 1 lemon in half and set one half aside for squeezing into the marinade. Reserve the remaining lemon half for serving.
Prep the chicken: Trim any excess fat from 2 lbs. boneless, skinless chicken thighs, then cut them into roughly 2-3-inch pieces so they cook evenly and thread easily onto the skewers.
Place the chicken in a large bowl, sprinkle with ½ Tbsp salt, and toss until evenly coated. Let it sit for 20 minutes while you prepare the marinade. This gives the chicken a head start on seasoning and helps it stay juicy.
Make the marinade: In a separate mixing bowl, whisk together 2 Tbsp honey, ¼ cup Greek yogurt, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, the juice from ½ lemon, 2 Tbsp vegetable oil, 1 Tbsp soy sauce, and 1 tsp black pepper until combined.
Marinate the chicken: Pour the marinade over the chicken and toss until every piece is well coated. Let it marinate for 20 minutes at room temperature, or cover and refrigerate for up to 2 hours for even more flavor.
Soak the skewers: If you’re using wooden skewers, soak them in warm water while the chicken marinates and you prep the vegetables, so they’re less likely to burn on the grill.
Prep the veggies: Seed and cut 1 red bell pepper and 1 green bell pepper into about 2-inch pieces. Peel 1 large yellow onion and cut it into chunks about the same size, separating some of the layers so they thread onto the skewers more easily. Quarter the remaining lemon half for serving.
Assemble the kabobs: Preheat your grill to 450°F. Once the chicken has marinated, assemble the chicken skewers. Start with veggies on the end and alternate ingredients. I wanted to make sure each skewer had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple.
Just be careful not to pack everything too tightly. Leaving a little space between the pieces helps the heat circulate, so the chicken and veggies cook more evenly.
Brush any remaining marinade over the assembled skewers, then discard whatever is left since it has come into contact with the raw chicken.
Grill the chicken kabobs: Place the skewers on the hot grill, working in batches if needed, so you don’t overcrowd them. Grill for 7-8 minutes, until the undersides have grill marks and the chicken starts to look lightly charred around the edges. Don’t wiggle the skewers around so the grill marks can form!
Flip the kabobs after 7-8 minutes, then continue cooking, turning them 2-3 times as needed so all sides cook evenly. The vegetables should soften and pick up some char, and the chicken should look lightly golden with darker grilled spots.
Check and serve: The chicken kabobs are done when the thickest pieces of chicken reach 165°F on an instant-read thermometer. If I can catch them at the right time, I like to pull the chicken from the grill once they reach 160°F and let them rest on a covered plate. They’ll rise to the safe internal temp of 165°F during resting. Serve warm with the lemon wedges for squeezing over the top. Enjoy!
Serving Suggestions
This easy chicken kabob recipe is great with a drizzle of chimichurri or white bean hummus for extra flavor and a little contrast to the smoky meat and vegetables. I’d also add a pasta salad on the side (as shown in my photo above!), plus a few extra grilled veggies since you’ve already got the grill going for a super easy, budget-friendly, summer-ready meal!
Storage & Reheating
Let any leftover chicken kabobs cool before storing in an airtight container for up to 3-4 days. For freezing, I’d remove the skewers and flash freeze the chicken and veggies in a single layer before transferring to a freezer-safe container for up to 2-3 months. Just note the veggies will be much softer after thawing and reheating, but they’d be delicious added to a salad, sandwich, or wrap! Let everything thaw before reheating in a skillet with a little oil (start reheating the chicken pieces first before adding the veggies, as they’ll take a little longer).
Try These Grilled Chicken Recipes Next:
- My family loves this Grilled Chicken because the quick brine and smoky spice rub keep the chicken breast juicy, flavorful, and perfect for slicing over just about anything.
- Grilled BBQ Chicken Breasts come off the grill juicy, charred, and glossy, and they’re always a great pick for easy summer dinners or cookouts!
- I think Grilled Honey Lime Chicken is perfect for meal prep since the chicken thighs stay juicy and pack in that sweet and smoky flavor after grilling.
- Dry Rubbed Grilled Drumsticks and Thighs use a quick brine and bold spice rub to turn a budget-friendly cut of chicken into something juicy and packed with flavor.
More Easy Kebab Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
