Homemade Chicken Kebabs

homemade chicken kebabs
Store bought chicken kebabs are convenient and fast but there is nothing like the flavour and satisfaction that you get from making your own. These homemade chicken kebabs do take 15 minutes of effort, but they deliver you with an option that is healthier, cheaper and above all tastier! We love these garlic-infused chicken kebabs on the barbecue served with a classic green salad, roasted potatoes and garlic aioli. Check out the recipe for instructions on how to barbecue, pan-fry or oven-bake these delicious skewers.
  • 10 bamboo skewers
  • 1 tsp sweet paprika
  • 2 garlic cloves, minced
  • 2 tbsp olive oil (plus 1 tbsp extra for cooking)
  • 1 heaped tsp salt
  • 1/2 tsp black pepper
  • 500g boneless chicken thigh fillets, cut into bite-sized pieces (approximately 2cm cubes)

Preparing the skewers

  1. Submerge the skewers in water. Soak for 10 minutes while you prepare your remaining ingredients, use a plate to weigh them down. This will stop the skewers burning during cooking (soak for a minimum of 10 minutes).
  2. In a large bowl, combine the sweet paprika, minced garlic, olive oil, salt and pepper.
  3. Add the diced chicken thigh and use your hands to coat the chicken evenly in the marinade.
  4. Thread the chicken onto the bamboo skewers. This recipe will make approximately 10 skewers.


Barbecue / Pan-fry

  1. Preheat a frying pan or barbecue on medium-high heat.
  2. Add the additional olive oil, followed by the skewers and cook for 10-12 minutes turning once half way. Cook until the juices run clear and the skewers are caramelised.
  3. Allow to rest 5 minutes before serving.


  1. Preheat the oven to 180°C fan forced.
  2. Arrange the skewers on a baking paper lined baking tray. Cook for 15-18 minutes turning once half way.
  3. Allow to rest 5 minutes before serving.

Serving suggestions

Try these delicious kebabs served with a green leafy salad, a cheat’s caesar salad, coleslaw, crispy potatoes or potato salad.

Can homemade chicken skewers be frozen? Yes! Prepare as per the recipe instructions, steps 1-5. Freeze up to 2-3 months. Defrost overnight in the fridge and cook as per recipe instructions.


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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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