Juicy Oven Cooked Chicken Kebabs

Course: Dinner, Main Course

Cuisine: European Fusion, Mediterranean

Diet: Halal, Kosher

Keyword: chicken kebab recipe, chicken kebabs, oven cooked chicken kebabs

Prep Time: 15

Cook Time: 22

Marinated Time: 30

Total Time: 1 7

Servings: servings

Calories: 495kcal

Author: Timea

Juicy, tender chicken thighs marinated in spiced Greek yogurt, threaded on skewers with crisp bell peppers, sweet onions, and smoky pork fat, then roasted and broiled in the oven to golden perfection.

Print Recipe

Metrics - US Customary

Equipment

6-8 metal skewers or wooden, or bamboo skewers
1 Large rimmed baking sheet
1 Elevated wire oven rack
1 Instant-read digital meat thermometer

Ingredients

For the Spiced Yogurt Marinade:

80 g Greek yoghurt full fat
1 tablespoon olive oil extra virgin
1 tablespoon lemon juice freshly squeezed
1 teaspoon sumac
1 tsp garlic granules
1 teaspoon onion granules
½ teaspoon ground coriander
½ teaspoon caraway powder
1 teaspoon sea salt fine
½ teaspoon ground pepper freshly ground

For the Kebabs:

400 g chicken thighs boneless, skinless, cut into 2.5 cm (1-inch) cubes
100 g pork fat smoked, or thick-cut smoked bacon, cut into 2.5 cm (1-inch) flat squares
2 pcs onions medium sized, peeled and cut into 2.5 cm (1-inch) chunks/petals
1 pc bell pepper orange or red color, deseeded and cut into 2.5 cm (1-inch) pieces

Instructions

Soak the Skewers: Submerge wooden or bamboo skewers in cold water for at least 30 minutes before assembly to prevent scorching in the oven.
Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, sumac, garlic granules, onion granules, ground coriander, caraway powder, sea salt, and black pepper until smooth. Add the diced chicken thighs and toss thoroughly to coat every piece. Cover and chill in the refrigerator for at least 30 minutes (or up to 24 hours).
Assemble the Skewers: Thread the ingredients onto each soaked skewer in alternating layers: start with chicken, followed by an onion layer, a slice of smoked pork fat, bell pepper, and repeat until the skewer is filled. Leave a 3 cm handle at the base.
Prepare Oven & Pan: Preheat your oven to 200°C Fan / 220°C Conventional / 425°F. Line a rimmed baking sheet with aluminium foil for easy cleanup and set a wire baking rack directly over the tray. Lightly brush or spray the rack with oil.
Arrange & Bake: Place the assembled skewers across the wire rack in a single layer, leaving space between them for airflow. Bake in the centre of the oven for 18 to 20 minutes, turning the skewers once at the 10-minute mark.
Broil for Char: Switch the oven to the high Broil / Grill setting for 2 to 3 minutes to create authentic, lightly blistered edges on the yogurt glaze.
Rest and Serve: Check that the thickest piece of chicken registers 74°C (165°F) with a meat thermometer. Rest the kebabs for 5 minutes before serving with flatbreads, dips, and fresh salads.

Video

Notes

Why Use a Wire Rack: Elevating the skewers allows heat to circulate underneath while pan drippings fall into the tray below. This roasts and chars the kebabs instead of boiling them in meat juices.
Chicken Breast Substitution: If using chicken breast, cut into equal 2.5 cm cubes and reduce baking time to 14–16 minutes to avoid drying out the lean meat.
Pork-Free Adaptation: Replace the smoked pork fat with thick-cut halloumi cubes or add ½ teaspoon smoked paprika to the yogurt marinade for smoky depth.
Make-Ahead Friendly: Thread and assemble skewers completely, place in a sealed container, and store in the fridge up to 24 hours before baking.

Nutrition