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Homemade Chicken Kebabs Recipe

Homemade Chicken Kebabs

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  • Total Time: 27 mins
  • Yield: 10 skewers 1x


Units Scale
  • 10 bamboo skewers
  • 1 tbsp paprika
  • 2 garlic cloves, minced
  • 2 tbsp olive oil (plus 1 tbsp extra if barbecuing/pan-frying)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 500 g boneless chicken thigh fillets, cut into bite-sized pieces


Preparing the skewers

  1. Submerge the skewers in water to stop them from burning during cooking. Soak for 10 minutes, using a plate to weigh them down if needed.
  2. Combine the paprika, minced garlic, 2 tbsp of olive oil, salt and pepper in a large bowl.
  3. Add the chicken thigh pieces 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 ten skewers.
  5. Follow one of the cooking methods below.

Barbecue / Pan-fry

  1. Preheat a large skillet or the barbecue on medium-high heat.
  2. Add the remaining 1 tbsp of olive oil, followed by the skewers and cook for 10-12 minutes, turning once halfway through. Cook until the juices run clear and the chicken is caramelised.
  3. Allow to rest for 5 minutes before serving.


  1. Preheat the oven to 200°C/400°F (180°C fan).
  2. Arrange the skewers on a baking tray lined with baking paper. Cook for 15-18 minutes, turning once halfway through.
  3. Allow to rest for 5 minutes before serving.


Serving suggestions – Try these delicious kebabs with a green leafy salad, cheat’s Caesar salad, coleslawcrispy potatoes or potato salad.


Prepare the skewers and refrigerate them for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Cook as per the recipe. 


Refrigerate cooked leftover chicken skewers for up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: chicken, kebab
  • Method: barbeque, pan, skillet, grill
  • Cuisine: Middle Eastern