I try to eat outdoors every chance I get, so when the weekend rolls around, the barbecue grill is almost always fired up … even in the cooler months! I love hearing the birds, the neighbourhood chatter and our children playing outside. There’s nothing like the smoky aromas of the barbecue wafting through the garden and house. And food cooked on the outdoor grill somehow always tastes better – with that charry, caramelised deliciousness!
Although the convenience of premade kebabs from the supermarket is sometimes welcome, I am never thrilled about the ingredients in them and the flavour tastes almost artificial (is that just me?!). I have been making these homemade chicken kebabs for years now and truly nothing store-bought compares to them. Only a handful of simple ingredients are needed to make these kebabs and they are ready in 30 minutes. I regularly make a big batch to freeze and, after making them again recently, have vowed to experiment with some different flavours … because they are seriously that good. The ingredients are simple, low-cost and accessible and you are left with the juiciest, garlicky chicken skewers that go with just about anything!
What can I serve with Garlicky BBQ Chicken Kebabs?
Anything and everything goes with these chicken kebabs. They are fantastic as a quick and easy dinner or as a part of a larger banquet. We love them with:
- Homemade Coleslaw Recipe
- Oven Baked Crispy Potato Wedges Recipe
- Potato Salad Recipe
- Easy Fried Rice Recipe
- Potato Gratin Recipe
- Pumpkin, Pearl Couscous and Feta Salad Recipe
- Beetroot, Feta and Wild Rice Salad Recipe
- Kale, Quinoa and Halloumi Salad Recipe
- Whole Cheesy Cauliflower Bake Recipe
- Pesto pasta Salad Recipe
Do I need a barbecue grill to make these?
While these are delicious cooked on an outdoor barbecue grill, they are equally great cooked indoors in a pan on the stove. A cast-iron pan will get hot enough to give you the delicious caramelisation that you are after. You can also use a ridged griddle/chargrill pan to achieve the classic char marks.
What kind of skewers are best for kebabs?
I used bamboo skewers for years. They do the job, but just make sure you submerge and soak them in tap water for 10 minutes prior to using them, to stop them from burning while cooking. I’ve recently purchased metal skewers and, while they are a bit of an extra investment, I’ve found they are a lot more accessible and cheaper than they used to be. Aside from being a more sustainable option (they are durable and reusable), they conduct heat efficiently, resulting in the chicken cooking more evenly.
Can I add vegetables to the skewers?
Yes! Try adding wedges of red onion, slices of capsicum (bell pepper), cubes of zucchini (courgette), cherry tomatoes, whole button mushrooms, pineapple chunks or eggplant (aubergine) pieces.
Tips for cooking chicken skewers with success
- Even pieces – Cut the chicken into even-sized pieces to ensure the chicken cooks evenly. If you decide to add vegetables, ensure these are cut a little larger as they will take less time to cook.
- Cook a test piece – Although this marinade is delicious as it is and doesn’t need ANY tweaking, if you find yourself playing around with different flavours or spices to suit your family’s tastes (which I often do when I’m trying new recipes), once you have marinated the chicken, cook one piece in a frying pan BEFORE threading all the chicken onto the skewers. Try it and make any adjustments to the seasoning that you see fit.
- Rest before serving – The most underrated tip! Resting the chicken for a few minutes after cooking ensures the juices stay locked in the meat, which results in extra juicy and tender chicken.
If you enjoyed Garlicky BBQ Chicken Kebabs, I think you’ll love:
Chicken Satay Skewers Recipe
Portuguese Chicken Burger Recipe
Beef Quesadillas Recipe
Juicy Oven-baked Kebabs Recipe
Lamb Kofta with Fattoush Salad and Hummus Recipe
Garlicky BBQ Chicken Kebabs
“The chicken was melt in the mouth and full of flavour.” Share PrintClick to change the servings
Ingredients
- 12 bamboo or metal skewers
- 1 tbsp sweet paprika
- 1 tbsp freshly minced garlic
- 60 ml (¼ cup) olive oil
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 2 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breast can also be used), (see note 1)
Instructions
- Soak the skewers (optional) – If using bamboo skewers, submerge them in tap water for 10 minutes prior to cooking, to stop the skewers burning.
- Make the kebab mix – In a large bowl, combine the paprika, garlic, olive oil, red wine vinegar, brown sugar, salt, black pepper and chicken. Combine well using tongs or your hands so that the chicken is evenly coated in the marinade. Use immediately, or cover and refrigerate for up to 24 hours to intensify the flavours (although I rarely do this for quick weeknight dinners).
- Skewer the chicken – Thread the chicken onto the skewers, repeating until you have used up all of the chicken. You should have enough chicken for roughly 12 skewers with 5–6 pieces of chicken on each (depending on how big your chicken pieces are).
- Cook the kebabs – Preheat the barbecue (or a griddle/chargrill pan on the stovetop) over medium–high heat. Cook the chicken for 8–10 minutes, turning regularly.
- Rest and serve – Allow the chicken to rest, loosely covered in foil, for 3–5 minutes before serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
The best!!!! Nicole we just use your meal planners. We’re up to #4 and even my grandbabies love everything…who would of thought I would love paprika. The chicken was melt in the mouth and full of flavour. Made enough for lunches tomorrow. I also marinated overnight.
Nicole says:
Hi Lee, this is just wonderful feedback! I am so thrilled you are using the meal planners, and you sound so organised! … so great that the little eaters give the recipes their seal of approval! Thanks for the rating, Nic x
Monica says:
I prepared the chicken and the marinade. Dinner was cancelled and rescheduled for next weekend, so I decided to freeze the marinated chicken. Is that okay? Will it still be fine to use for our next dinner? Thanks!
Nicole says:
Hi Monica, great question … and I’ll be adding a note to recipe! Yes, marinated kebabs are definitely okay to freeze for up to 2 months. Nic xx