• Grilled Chicken Kabobs

Grilled Chicken Kabobs

This is my number one chicken kabob recipe, and today I want to share it with you. After a few experiments, I’ve found my favorite mix of spices to make this dish perfect. It has everything I love about kabobs: the right amount of spiciness, nice texture, and this wonderful grilled flavor that I absolutely love. Add some fresh Mediterranean salad and your favorite sauce (Harrisa for example), and you’ll get a perfect weekday meal.

Chicken Kebab

Grilled Chicken Kabobs

Prep Time: 80-100 mins
Cook Time: 30-35 mins
Yields: 6


  • ground chicken thighs - 1 lb
  • medium yellow onion - 1, finely chopped
  • garlic - 3 cloves, finely chopped
  • fresh cilantro - 1/4 cup, finely chopped
  • lime juice - 2 tablespoons
  • paprika - 1/2 teaspoon
  • turmeric - 1 teaspoon
  • red chili flakes - 1 teaspoon, or to taste
  • ground cumin - 1/2 teaspoon
  • ground coriander - 1/2 teaspoon
  • salt - 1 teaspoon, or to taste
  • salt - 1 teaspoon, or to taste
  • peanut oil - for brushing


  1. In a medium bowl combine all the ingredients except for the peanut oil. Mix gently until well blended.
  2. Refrigerate the mixture for 1 hour. You can keep it in a fridge up to 24 hours, depends on when you are planning to cook your kabobs. Refrigerating the meat will make it much easier to shape onto a skewer without falling apart.
  3. Wet hands with cold water and form 6 sausage-like cylinders on a lightly oiled baking pan or tray. Press skewer into chicken mixture and form the meat around it. Repeat with the remaining meat.
  4. Place skewered chicken in a freezer for 15-20 minutes while preparing a grill.
  5. Brush cold kabobs with peanut oil and grill until cooked throughout, about 8 to 10 minutes per side.
  6. Serve with fresh salad, grilled pita bread and Tamarind date chutney.

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  • comment-avatar
    Mon Petit Four June 4, 2015 (12:13 pm)

    These kabobs look delicious! As a Persian, I’ve enjoyed my fair share of kabobs and absolutely love them! I also love adding saffron to mine 🙂

    • comment-avatar
      voloshyna June 5, 2015 (3:31 pm)

      Great idea! Next time I’ll use saffron =)