Chicken Kebabs

Few dishes bring people together quite like Chicken Kebabs. These juicy, flavour-packed skewers are inspired by North African cuisine and make for an easy yet impressive meal. Marinated in ras el hanout, garlic, and lemon, the chicken absorbs deep, aromatic spices before hitting the grill for a smoky, charred finish. Whether you serve them with a crisp salad or wrap them in warm flatbreads with your favourite toppings, these kebabs are guaranteed to be a crowd-pleaser.

Table of Contents

• Ingredient Breakdown
• Why Chicken Thighs Work Best for Kebabs
• The Power of a Good Marinade
• Tips for Perfect Skewers Every Time
• Grilling vs. Oven Cooking
• Pairing and Serving Suggestions
• More Chicken Recipes

Ingredient Breakdown

• Boneless, skinless chicken thighs: Stay juicy and tender when grilled.
• Lemon juice: Adds brightness and helps tenderise the meat.
• Olive oil: Enhances the marinade and prevents sticking.
• Ras el hanout: A complex North African spice blend that gives the kebabs depth.
• Garlic granules: Provides a mellow, savoury flavour.
• Salt: Enhances all the flavours in the marinade.
• Wooden or metal skewers: Essential for cooking and serving.

Why Chicken Thighs Work Best for Kebabs

While both chicken breasts and thighs can be used for kebabs, thighs are the superior choice for grilling. They have a higher fat content, which translates to more moisture and flavour. Unlike chicken breasts, which can dry out quickly over high heat, thighs remain juicy and tender, even if cooked a little longer.

Another advantage is their slightly richer, more robust flavour. Since chicken thighs have more connective tissue, they develop a deeper taste when marinated and grilled. This makes them an ideal match for the bold spices in ras el hanout.

When preparing the chicken, trimming excess fat helps prevent flare-ups on the grill. Cutting the meat into evenly sized pieces ensures consistent cooking, preventing some pieces from charring while others remain undercooked. If you prefer a leaner option, chicken breast can work, but it’s essential to marinate it longer and be extra cautious with cooking time to avoid dryness.

The Power of a Good Marinade

Marinating is the key to making these Chicken Kebabs exceptionally flavourful. The combination of ras el hanout, garlic, and lemon juice works wonders by infusing the chicken with layers of spice and zest. Ras el hanout, a staple of North African cuisine, includes warm and aromatic spices like cinnamon, cumin, coriander, and paprika. This complex mix not only seasons the chicken but also brings out its natural sweetness.

Lemon juice acts as both a flavour enhancer and a tenderiser. Its acidity breaks down proteins in the meat, ensuring every bite is juicy and tender. Olive oil helps carry the flavours deep into the chicken while keeping it moist on the grill. Ideally, marinating for a few hours allows the spices to fully develop, but even a quick 30-minute soak will still result in a delicious dish.

Tips for Perfect Skewers Every Time

Skewering may seem simple, but small adjustments can make a big difference in how your Chicken Kebabs cook. First, cutting the chicken into uniform pieces ensures even cooking. Pieces that are too small will dry out quickly, while those that are too large may remain undercooked in the centre.

Spacing between pieces is another key factor. Many people push meat tightly together on the skewer, but leaving small gaps between each piece allows heat to circulate, cooking the kebabs more evenly. This technique also encourages better caramelisation and prevents steaming.

Grilling method also matters. If using an outdoor grill, preheat it well to medium-high heat before adding the skewers. This helps develop a lightly charred crust while locking in moisture. If cooking indoors, a grill pan or oven grill works well. Positioning the skewers close to the heat source mimics the effects of open-flame grilling, ensuring the chicken develops rich flavour and colour.

Grilling vs. Oven Cooking

Cooking method matters when preparing Chicken Kebabs. Grilling over an open flame delivers the most authentic flavour, giving the skewers a lightly charred, smoky edge. If you’re using a barbecue, aim for medium-high heat to get a good sear without drying out the meat. Turning the skewers regularly ensures even cooking, creating a perfect balance of crisp edges and juicy centres.

For those without access to a grill, an oven set to high heat works just as well. A top rack placement under the grill function mimics the direct heat of a barbecue. Cooking at a high temperature for 20–25 minutes achieves a beautifully caramelised exterior while locking in moisture. Flipping halfway through ensures even browning, making the kebabs just as irresistible as their flame-grilled counterparts.

Pairing and Serving Suggestions

The versatility of Chicken Kebabs makes them perfect for a variety of meals. Keeping it light? Serve them with a fresh Mediterranean salad of cucumber, tomatoes, and red onions dressed in lemon juice and olive oil. The crispness of the vegetables complements the smoky richness of the chicken, creating a perfectly balanced meal.

For a heartier option, wrap the skewers in soft, warm flatbreads. If you’re feeling adventurous, here’s my recipe for Quick and Easy Flatbreads. You can add toppings like yoghurt sauce, pickled onions, or harissa. The contrast between the creamy sauce, the heat of the spice, and the grilled chicken is unbeatable. A side of couscous or roasted vegetables rounds out the meal, making it a feast fit for any occasion.

More Chicken Recipes

If you’ve enjoyed making these Chicken Kebabs, here are some more of my recipes I think you’ll like:

• Chicken Parm: A classic chicken parm, no frills, no fuss. Crispy golden chicken, rich tomato sauce and plenty of melted cheese.
• Chimichurri Chicken: Chicken so good it’ll make you dance! The chicken is marinated in a tasty combination of herbs and spices then seared until perfectly cooked and juicy. 
• Kimchi Chicken Katsu: This kimchi chicken katsu recipe puts a Korean spin on a Japanese classic. The chicken gets marinated in kimchi juice, before being breaded and fried to golden perfection. 
• Chicken Biryani: This recipe is an homage to the iconic Hyderabadi Biryani, a perfect blend of Mughlai and Telugu culinary traditions. 

If you’d like to see how I make all these recipes and more, head on over to my Instagram!