Chicken Breast Kabobs: Middle Eastern Grilled Skewers
Select boneless, skinless chicken breast for these chicken breast kabobs to keep the meal low-calorie and high-protein. Cut the meat into 2–3–cm cubes so they cook at the same rate as the vegetables. Use bamboo skewers and soak them in warm water to prevent the wood from burning on the grill.
These Middle Eastern skewers feature a marinade of Greek yogurt, lemon, and honey. Grill them at 190°C (375°F) until the meat reaches an internal temperature of 74°C (165°F). Let the meat rest on a plate for 2 minutes to redistribute the juices. The result is savoury chicken paired with charred red bell peppers and red onion wedges.
Chicken Breast Kabobs: Middle Eastern Grilled Skewers
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the skewers
Soak bamboo skewers in warm water. This prevents the wood from burning on the grill. Ensure they are fully submerged.
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Whisk the marinade
Combine yogurt, lemon juice, zest, honey, garlic, olive oil, cumin, paprika, salt, and pepper in a bowl. Whisk until the mixture is smooth. This ensures the flavours are evenly distributed.
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Marinate the chicken
Stir chicken cubes into the marinade until fully coated. Cover and refrigerate for 1 hour. The acid in the lemon and yogurt tenderises the meat.
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Heat the grill
Preheat your grill or grill pan to 190°C (374°F). Brush the grates with olive oil. This creates a non-stick surface for the glaze.
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Assemble the kabobs
Thread chicken onto skewers, alternating with pepper and onion. Press the pieces lightly against each other. Uniform spacing ensures they cook at the same rate.
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Grill until charred
Grill for 5–7 minutes per side, turning every 3–4 minutes. Cook until the chicken reaches an internal temperature of 74°C (165°F). This guarantees the meat is safe and juicy.
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Rest and garnish
Let the kabobs rest on a plate for 2 minutes. This allows the juices to redistribute through the meat. Sprinkle with chopped parsley before serving.
Avoid overcrowding the grill pan to ensure the vegetables char rather than steam. Cut all chicken and vegetables to a similar size so everything reaches the correct temperature at once. If the honey caramelises too quickly, lower the heat slightly to prevent burning the exterior.
What to serve with it
Place the kabobs over saffron-infused basmati rice for a fragrant base. Pair the meat with a cool cucumber-yogurt sauce and fresh mint to balance the heat. For a festive presentation, garnish the platter with roasted almonds and a final squeeze of fresh lemon to brighten the savoury flavours.
Storing and reheating
Keep leftover cooked kabobs in a shallow airtight container at room temperature for up to 2 hours. To reheat, place them in a pre-heated oven at 180°C (356°F) for 10–12 minutes. Alternatively, steam them on a stove to maintain the tender texture of the chicken breast.
Nutrition per serving
- Calories
- 285
- Protein
- 32.4 g
- Carbs
- 14.2 g
- Fat
- 11.8 g
- Fiber
- 2.1 g
- Sugar
- 8.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you use chicken breasts for kabobs?
Yes. Use boneless, skinless chicken breast cut into 2–3 cm cubes. This cut provides a lean, high-protein base that absorbs the lemon-honey marinade well, though it requires precise grilling to stay juicy.
What do you marinate chicken in for kebabs?
Use a mixture of Greek yogurt, lemon juice, honey, garlic, and olive oil. The lactic acid in the yogurt tenderises the meat, while the honey helps the chicken caramelise over the heat of the grill.
How to prepare chicken breast for skewers?
Cut the meat into uniform 2–3 cm cubes so they cook at the same rate. Soak bamboo skewers in warm water for 20–30 minutes first to ensure the wood does not burn during grilling.
Do you grill chicken kabobs with the lid open or closed?
Keep the lid closed to trap heat and ensure the chicken reaches an internal temperature of 74°C (165°F). This method cooks the meat evenly while the vegetables char on the outside.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
