Chicken kebab skewers are the perfect mix of fresh, vibrant, and full of flavour. Marinated chicken threaded onto skewers and grilled until juicy and golden makes for an easy, crowd‑pleasing meal. They’re ideal for summer evenings, weekend barbecues, or a simple midweek dinner that still feels a bit special.

If you enjoy kebabs, these homemade ones are incredibly tasty — and you can add whatever vegetables you like to make them completely your own.

Serving Suggestions for Chicken Kebabs on Skewers

• Warm flatbreads or pittas — ideal for stuffing with chicken, salad and sauces.
• Greek salad — tomatoes, cucumber, red onion, olives and feta for a bright, fresh contrast.
• Tzatziki or garlic yoghurt — cool, creamy and perfect with charred chicken.
• Rice pilaf or lemon rice — light, fluffy and great for turning it into a fuller meal.
• Coleslaw — crisp, creamy and refreshing; great for adding crunch to wraps or serving on the side.
• Oven chips or wedges — a simple, crowd‑pleasing side.
• Grilled halloumi — salty, squeaky and brilliant with the herbs and spices.
• Couscous with herbs and lemon — quick, fresh and great for soaking up the juices.
• Roasted Mediterranean vegetables — peppers, courgettes and aubergines for extra colour and warmth.
• Homemade chilli sauce — spicy, tangy and perfect for drizzling over the kebabs or dipping.
• Shredded lettuce, tomatoes and pickled onions — perfect for building your own wraps.
• Hummus — smooth, savoury and great for dipping or spreading

Chicken kebab skewers

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Cook Time 15 minutes mins

Marinate 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner

Servings 4 People

Ingredients

  

• 4 chicken breasts, cut into bite size chunks
• ¼ tsp onion granules
• ¼ tsp ground pepper
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp fine sea salt
• 1 tbsp cider vinegar
• 2 tbsp olive oil
• 1 courgette, sliced
• 1 onion, cut into wedges
• 1 pepper, deseeded and cubed

Instructions

 

• In a large mixing bowl, add the chicken, onion granules, ground pepper, paprika, dried thyme, salt, vinegar and olive oil and mix until all the chicken is coated. Cover with cling film and place in the fridge for at least 2 hours.
• Thread the chicken and vegetables onto skewers and cook on a george forman, under a grill or even on a bbq for around 10-15mins, turning often to ensure they cook on all sides.
• Serve in a warm pitta with some salad, fries and chilli sauce.