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Learn how to make juicy, flavorful Chicken Shish Kabobs (also spelled “shish kebabs”) with tender chunks of chicken marinated in lemon juice, garlic, herbs, and yogurt. Grilled until lightly charred and unbelievably delicious, this easy shish kabob recipe is perfect for summer dinners with pita, rice, and your favorite sauces.
Reader Review
“Delicious! Best marinade ever! We let the chicken marinate for about 4 hours. The flavor is outstanding! My Go-To!!! Thank you for sharing!” – Dana
Juicy, grilled shish kabobs are one of my favorite things to make during the warm summer months. While the words shish kabob and shish kebab are often used interchangeably, they both refer to meat that’s been threaded onto skewers and cooked over high heat, usually on a grill. In this version, chicken thighs are soaked in a flavorful yogurt marinade that helps keep the meat juicy, tender, and full of bright Mediterranean-inspired flavor.
These chicken shish kebabs are easy to prepare ahead of time and cook quickly, making them a great option for entertaining or weeknight grilling. Serve them with warm pita bread, rice, grilled veggie skewers, homemade tzatziki sauce, or a simple salad for a fresh and satisfying meal.
Table of Contents
What is a Shish Kabob?
A shish kabob, also called a shish kebab, is made with pieces of meat threaded onto skewers and grilled. The word comes from the Turkish words şiş and kebap, which translate to “skewer” and “roast meat.”
Traditionally, shish kebab was often made with lamb, but today it is common to see chicken, beef, and even seafood used instead. In the United States, shish kabobs often include vegetables like onions, bell peppers, mushrooms, or zucchini threaded onto the same skewers as meat.
Chicken Shish Kabob Ingredients
The yogurt, lemon, garlic, and herbs work together to create a bright, savory marinade that keeps the chicken tender and juicy on the grill.
- Chicken: I like using boneless, skinless chicken thighs because they stay juicy and flavorful. If you prefer white meat, chicken breasts work just as well and taste (in my opinion) just as delicious.
- Olive oil: Adds richness and helps keep the chicken moist.
- Lemon juice and lemon zest: To brighten the marinade and add fresh citrus flavor.
- Garlic: Fresh garlic adds bold, savory flavor.
- Fresh herbs: This marinade includes the fresh, herby flavor of rosemary, parsley, oregano, and thyme. You can use all four, or whatever you have on hand.
- Salt and Pepper: Essential for seasoning the chicken and marinade. I recommend adding 1½ teaspoons of salt and 1 teaspoon of pepper to the marinade, but feel free to use as much or as little as you prefer and remember that you can always add more at the end of cooking.
- Plain Greek yogurt: Helps tenderize the chicken and gives the marinade a creamy texture.
Find the printable recipe with measurements in the recipe card below.
Why Yogurt Makes The Best Marinade
A long time ago, my dear husband told me that I should start marinating chicken and beef in yogurt. When I asked him “why?”, he didn’t really have an explanation, at least not on a scientific level. He simply explained that that’s how his Indian-born-and-raised mother did things.
Many years and countless yogurt marinades later, I not only have the answer to my own question, but I can honestly say that yes, yogurt makes one of the very best marinades.
The reason comes down to how gently it works. Unlike stronger acidic marinades made with lots of citrus or vinegar, yogurt contains lactic acid and active cultures, which help tenderize the chicken slowly without breaking it down too aggressively. The result is chicken that stays juicy, tender, and full of flavor.
How to Make Chicken Shish Kabobs
These juicy shish kabobs take less than 30 minutes to prepare and just 15 minutes to grill. Here’s how:
- Prepare the chicken: Trim any excess fat from the chicken thighs and cut them into evenly sized pieces.
- Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, fresh herbs, salt, pepper, and Greek yogurt until combined.
- Marinate the chicken: Add the chicken to the bowl and mix well so each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the skewers and grill: If using wooden skewers, soak them in water for at least 15 minutes to prevent them from burning, then preheat your grill to medium-high heat and lightly oil the grates.
- Assemble the kabobs: Thread the marinated chicken onto the skewers, leaving a little space at each end. Repeat until all the chicken has been threaded onto skewers. Discard any leftover marinade.
- Grill: Place the skewers on the hot grill and cook, turning occasionally, until the chicken is lightly charred and cooked through to 165°F (as measured by a digital meat thermometer).
- Serve: Remove from the grill and serve warm with pita, rice, tzatziki, or your favorite sides.
Pro Tips
- Use fresh lemon juice and fresh garlic: They give the marinade the brightest, freshest flavor.
- Cut the chicken into even pieces: This helps the chicken cook evenly and prevents smaller pieces from drying out.
- Soak wooden skewers before grilling: If using wooden bamboo skewers, soak them in water for at least 15 minutes so they are less likely to burn.
- Let the chicken sit at room temperature for 15 minutes before grilling: This helps it cook more evenly, especially if it has been marinating for several hours.
- Discard leftover marinade: For food safety, do not reuse marinade that has touched raw chicken unless it has been fully cooked first.
What To Serve With Shish Kabobs
These chicken shish kabobs pair well with all kinds of fresh and simple side dishes. Serve them with one or two extras for an easy dinner, or build out a full Mediterranean-inspired meal.
Grilled vegetables: Bell peppers, onions, zucchini, and mushrooms are all great options. You can thread them onto separate skewers or grill them on the side. My easy grilled veggie skewers would be a great match.
Dipping sauces: Serve them with a side of baba ganoush, tzatziki, or homemade hummus. My classic homemade hummus recipe, beet hummus, roasted red pepper hummus, and white bean hummus with za’atar are all delicious.
Salad: A simple chopped salad made with tomatoes, cucumber, onion, avocado, or fresh greens adds freshness and crunch. For something a little more substantial, serve your chicken shish kabobs with any of the following:
- Tabouli Salad
- Israeli Salad
- Mediterranean Pearl Couscous Salad
- Easy Fruit Salad
- Greek Salad
- Corn Salad
And be sure to include a side of fresh lemon wedges for squeezing over the top just before serving.
Storage and Reheating
Store leftover chicken shish kabobs in an airtight container in the refrigerator for up to 3 to 4 days. If possible, remove the chicken from the skewers before storing to make reheating easier.
To reheat, warm the chicken in a skillet over medium heat, in a 350°F oven until heated through, or in the microwave in short intervals. Add a squeeze of fresh lemon juice before serving to help freshen up the flavor.
Frequently Asked Questions
Yes. Sour cream should work in place of the yogurt in this chicken shish kabob marinade. The flavor will be slightly richer and a little less tangy, but it will still help tenderize the chicken as it marinates.
Yes. You can leave out the yogurt and still make a flavorful marinade. For a yogurt-free option, I recommend using my Greek Chicken Marinade instead, which is made without yogurt but still has plenty of fresh lemon, garlic, and herb flavor.
Yes. Dried herbs are more concentrated than fresh, so a smaller amount goes a long way. For this recipe, you’ll need 1½ teaspoons dried rosemary, 1½ teaspoons dried oregano, 1½ teaspoons dried thyme, and 1 tablespoon dried parsley.
For the best flavor and texture, marinate the chicken for at least 30 minutes and up to 4 hours. Because the marinade contains both lemon juice and yogurt, I do not recommend marinating it much longer than that, or the chicken may become too soft. Around 4 hours is ideal.
More Grilled Chicken Recipes
If you try making this chicken shish kabob recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Chicken Shish Kabob Recipe
Ingredients
- 2½ pounds boneless skinless chicken thighs, trimmed and cut into 1½-inch pieces
- ¼ cup olive oil
- 1 large lemon, zested
- 3 large lemons, juiced
- 6 cloves garlic, minced
- 3 tablespoons fresh parsley, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh thyme, minced
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ cups plain Greek yogurt
- Lemon wedges, for serving, optional
Instructions
- Prepare the chicken. Carefully remove any excess fat from each chicken thigh and slice into cubes of approximately equal size and shape. If preferred, you may also use chicken breasts. Transfer the chicken pieces to a large bowl and set aside.
- Prepare the marinade. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, parsley, oregano, thyme, salt, pepper, and Greek yogurt until smooth.
- Marinate the chicken. Pour the marinade over the chicken and mix well until all of the pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare shish kabobs for the grill. Remove the chicken from the refrigerator. If using wooden skewers, soak them in warm water for at least 10-15 minutes before using. If you are using metal skewers, no additional steps are necessary. Preheat the grill to medium-high heat and lightly oil the grates.
- Thread the chicken onto skewers. Thread the marinated chicken onto the skewers, leaving a little space at the ends for easier handling. Discard any leftover marinade.
- Grill. Grill the chicken shish kabobs, turning occasionally, until the chicken is cooked through and lightly charred on all sides, about 12 to 15 minutes total. The internal temperature should reach 165°F.
- Serve. Remove from the grill and serve warm with lemon wedges, pita, rice, tzatziki, or your favorite side dishes.
Notes
- For the best flavor, use fresh lemon juice and fresh garlic.
- Plain Greek yogurt helps tenderize the chicken and adds richness to the marinade. Plain regular yogurt also works.
- Dried herbs may be substituted for fresh herbs. Use: 1½ teaspoons dried rosemary, 1 tablespoon dried parsley, 1½ teaspoons dried oregano, and 1½ teaspoons dried thyme.
- Sour cream may be used in place of the yogurt, though the marinade will be slightly richer and less tangy.
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Do not reuse marinade that has touched raw chicken unless it has been fully cooked first.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave, skillet, or oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Best marinade ever! We let the chicken marinate for about 4 hours.
The flavor is outstanding! My Go-To!!! Thank you for sharing!
So glad you loved it! Thank you for sharing!
Looks amazing! Can I substitute sour cream for the yogurt?
absolutely 🙂
I love it! Delicious. I didn´t use garlic because of my allergy, it was great !
Have you tried it without yogurt in the marinade or using a dairy free yogurt? We are dairy free and this looks so yummy!!
While I have not tried it, it should be fine without the yogurt 🙂
Great marinade!
Made this tonight for Father’s Cay dinner – compliments all around. You made me look like a Food Channel Rock Star. So moist and flavorful. Thank you!
Thanks for the Rock Star feedback Kari 😀
Delicious!!!
This looks great! Could I use dried herbs instead? If so, what are the measurements.
Thank you!