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Overnight Marinated Chicken Kebabs

This recipe features chicken thighs marinated overnight in a flavorful blend of spices, lemon juice, and yogurt to enhance tenderness and depth of flavor. The kebabs are grilled until charred and juicy, with a smoky exterior and tender interior that showcase a perfect sear and caramelization. The slow marination process ensures each bite is bursting with tangy, smoky goodness and tender texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 12 hours
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs boneless, skinless, cut into 1.5-inch cubes
  • 1/2 cup plain yogurt for marinade
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon paprika smoked or sweet
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1 teaspoon salt
  • 2 tablespoons olive oil for marinade and grilling
  • 2 bell peppers bell peppers cut into chunks

Equipment

  • Metal skewers
  • Grill
  • Brush
  • Bowl

Method
 

  1. Gather your ingredients: cut chicken into uniform 1.5-inch cubes, mince garlic, and chop peppers into chunks. In a large bowl, whisk together yogurt, lemon juice, minced garlic, paprika, cumin, cayenne (if using), salt, and olive oil to create a flavorful marinade.
  2. Add the chicken cubes to the marinade, tossing well to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate overnight or at least 8 hours. This slow soak allows the flavors to deeply infuse the meat, making it tender and flavorful.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to high heat, around 200°C (390°F), and lightly oil the grates with a brush to prevent sticking.
  4. Thread the marinated chicken pieces onto metal skewers, alternating with chunks of bell peppers for color and flavor. Leave a small space at the ends for handling.
  5. Place the skewers on the hot grill. Cook for about 10-12 minutes, turning every 3-4 minutes to ensure even searing and to develop a deep golden color with slight charring. The sizzling sound and fragrant smoky aroma will signal they’re nearing completion.
  6. Check for doneness by piercing the chicken—juices should run clear, and the internal temperature should reach 75°C (165°F). The exterior should be caramelized and slightly charred for added flavor.
  7. Remove the skewers from the grill and let them rest for about 5 minutes. Resting helps the juices redistribute, ensuring each bite is juicy and tender.
  8. Squeeze a little fresh lemon juice over the hot kebabs for brightness, and serve immediately. Enjoy the smoky, tender chicken with vibrant peppers, straight from the skewer for a perfect summer meal.

Notes

For extra smoky flavor, add a handful of wood chips to your grill. Feel free to swap bell peppers for zucchini or mushrooms. Marinating overnight not only tenderizes but deepens the flavor—don't skip this step for the best results.