25 Delicious Chicken Shish Kabob Recipes Amazing

Unleash the flavor of your next meal with our roundup of 25 Delicious Chicken Shish Kabob Recipes Amazing! Perfect for home cooks looking to spice up their dinner routine, these kabobs are a surefire way to bring excitement to your table. Whether you’re craving something quick, healthy, or packed with bold flavors, we’ve got a recipe that’ll make your taste buds dance. Keep reading to discover your new favorite dish!

Garlic Butter Chicken Shish Kabob

Kick off your grill game with these Garlic Butter Chicken Shish Kabobs—juicy, charred, and dripping with flavor. Perfect for those who crave bold tastes without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1/4 cup clarified butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch wedges
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, combine melted clarified butter, minced garlic, lemon juice, smoked paprika, sea salt, and black pepper. Whisk until fully incorporated.
3. Add cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let marinate for 20 minutes at room temperature.
4. Thread marinated chicken, red bell pepper pieces, and onion wedges alternately onto the soaked skewers.
5. Place skewers on the preheated grill. Cook for 5 minutes per side, or until chicken reaches an internal temperature of 165°F and vegetables are charred.
6. Remove skewers from the grill and let rest for 3 minutes before serving.

Enjoy the succulent, smoky flavors of these kabobs, with the garlic butter creating a crispy, golden exterior. Serve over a bed of saffron rice or with a side of tzatziki for an extra kick.

Lemon Herb Chicken Shish Kabob

Kick off your grill game with these zesty Lemon Herb Chicken Shish Kabobs—juicy, charred, and bursting with fresh flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest, finely grated
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch wedges

Instructions

1. In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). While heating, thread marinated chicken, bell pepper pieces, and onion wedges alternately onto skewers.
4. Place skewers on the grill. Cook for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
5. Remove skewers from grill and let rest for 3 minutes before serving. This allows juices to redistribute, ensuring moist chicken.

Perfectly charred edges meet tender, herb-infused chicken in every bite. Serve these kabobs over a bed of fluffy couscous or with a side of tzatziki for a refreshing contrast.

Spicy Sriracha Chicken Shish Kabob

Viral for a reason, these Spicy Sriracha Chicken Shish Kabobs pack heat and deliver flavor in every bite. Perfect for grilling season, they’re a bold twist on a classic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup Sriracha sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Marinate the chicken: In a large bowl, whisk together Sriracha sauce, honey, soy sauce, ginger, garlic, sesame oil, smoked paprika, and cayenne pepper. Add chicken cubes, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Preheat grill to medium-high heat (375°F to 400°F).
3. Skewer the ingredients: Thread marinated chicken, bell peppers, and onion onto soaked skewers, alternating between ingredients.
4. Grill the kabobs: Place skewers on the grill. Cook for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred.
5. Rest before serving: Remove skewers from grill and let rest for 5 minutes to allow juices to redistribute.

Tip: For extra smokiness, add a small piece of hardwood to your grill. Tip: If using bamboo skewers, soak them longer to prevent burning. Tip: Baste with leftover marinade during the first few minutes of grilling for added flavor.

Ready to serve, these kabobs offer a juicy interior with a crispy, caramelized exterior. Pair with a cooling cucumber salad or serve over a bed of jasmine rice for a complete meal.

Honey Mustard Chicken Shish Kabob

Fire up your taste buds with this Honey Mustard Chicken Shish Kabob—juicy, charred, and dripping with sweet-tangy glaze. Perfect for those backyard BBQs or when you’re craving something bold without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, sea salt, and black pepper until smooth.
3. Add chicken cubes to the bowl, tossing to coat evenly. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
4. Thread marinated chicken, red bell pepper pieces, and red onion wedges alternately onto soaked skewers.
5. Place skewers on the preheated grill. Cook for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
6. Brush skewers with remaining marinade during the last 2 minutes of grilling for an extra glossy finish.
7. Remove from grill and let rest for 3 minutes before serving.

These kabobs boast a smoky-sweet crust with tender, juicy interiors. Serve them over a bed of wild rice or with a crisp cucumber salad for a refreshing contrast.

BBQ Chicken Shish Kabob

Let’s fire up the grill and dive into these BBQ Chicken Shish Kabobs—juicy, smoky, and packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp ground cumin
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, ground cumin, honey, and apple cider vinegar to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken, bell peppers, and red onion onto soaked skewers, alternating ingredients.
4. Place skewers on the grill. Cook for 5-6 minutes per side, or until chicken reaches an internal temperature of 165°F.
5. Brush skewers with remaining marinade during the last 2 minutes of grilling for extra glaze.
6. Remove from grill and let rest for 3 minutes before serving.

Just imagine the smoky sweetness of the honey-glazed chicken paired with the crunch of fresh bell peppers. Serve these kabobs over a bed of cilantro-lime rice for a complete meal that’s as vibrant as it is delicious.

Teriyaki Chicken Shish Kabob

Yield to the sizzle of these Teriyaki Chicken Shish Kabobs—juicy, charred, and dripping with sticky-sweet glaze. Perfect for flipping on the grill or broiling to caramelized perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup premium soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch wedges
• 8 oz pineapple chunks, fresh or canned
• Skewers, soaked in water for 30 minutes

Instructions

1. In a saucepan over medium heat, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Simmer for 5 minutes until slightly thickened, then cool to room temperature.
2. Marinate chicken cubes in half of the teriyaki sauce for at least 30 minutes, reserving the other half for basting.
3. Preheat grill or broiler to high heat (450°F). Thread chicken, bell pepper, onion, and pineapple onto skewers alternately.
4. Grill or broil skewers for 4 minutes per side, basting with reserved sauce after flipping.
5. Remove from heat when chicken reaches an internal temperature of 165°F and edges are caramelized.
6. Drizzle with sesame oil before serving for a nutty aroma.

Keep these skewers sizzling with a pro tip: don’t overcrowd the grill to ensure even charring. For extra flavor, brush with sauce in the last minute of cooking to prevent burning. Serve over steamed jasmine rice or with a crisp Asian slaw for contrasting textures.

Kick back and savor the smoky-sweet harmony of tender chicken and caramelized veggies. These kabobs are a surefire way to turn any meal into a festive feast.

Mediterranean Chicken Shish Kabob

Ready to level up your grill game? These Mediterranean Chicken Shish Kabobs are your ticket to flavor town—juicy, charred, and packed with zesty herbs.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp minced garlic
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 large red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1/4 cup chopped fresh parsley
• 8 skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, sea salt, and black pepper.
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken, red onion, and bell peppers alternately onto skewers.
5. Grill skewers for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred.
6. Sprinkle with chopped parsley before serving.

For extra flavor, let the skewers rest for 5 minutes after grilling. The chicken stays succulent, and the veggies get that perfect smoky crunch. Serve over a bed of fluffy couscous or with a side of tzatziki for dipping.

Tandoori Chicken Shish Kabob

Yield to the sizzle of these Tandoori Chicken Shish Kabobs—juicy, smoky, and packed with bold flavors. Perfect for grilling season, they’re a surefire way to spice up your dinner rotation.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp tandoori masala
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup clarified butter, melted
• 1 medium red onion, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine Greek yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, smoked paprika, cumin, and coriander to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken, red onion, and bell pepper alternately onto soaked skewers.
4. Brush each skewer lightly with melted clarified butter before placing on the grill.
5. Grill skewers for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and develops a charred exterior.
6. Remove from grill and let rest for 3 minutes before serving to allow juices to redistribute.

Now, savor the charred edges and tender interior of these kabobs. Serve atop a bed of saffron rice or with a side of cooling cucumber raita for a contrast in temperatures and textures.

Pesto Chicken Shish Kabob

Fire up your grill for these Pesto Chicken Shish Kabobs—juicy, herby, and packed with flavor. Perfect for those summer nights when you crave something light yet satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup basil pesto, homemade or store-bought
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken cubes with pesto, olive oil, salt, and pepper. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Preheat grill to medium-high heat (400°F). Ensure grates are clean and lightly oiled to prevent sticking.
3. Thread marinated chicken, bell peppers, and onion pieces onto skewers, alternating ingredients for color and flavor balance.
4. Place skewers on the grill. Cook for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
5. Remove skewers from grill and let rest for 3 minutes before serving to allow juices to redistribute.

Charred edges meet tender, pesto-infused chicken in every bite. Serve over a bed of quinoa or with a side of garlic aioli for an extra kick.

Cajun Chicken Shish Kabob

Unleash a flavor bomb with these Cajun Chicken Shish Kabobs—juicy, spicy, and grilled to perfection. Perfect for those who crave bold tastes without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp Cajun seasoning, no salt added
• 1 tbsp smoked paprika
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, combine chicken cubes, Cajun seasoning, smoked paprika, olive oil, lemon juice, and minced garlic. Toss until evenly coated. Marinate for at least 30 minutes in the refrigerator for maximum flavor.
2. Preheat grill to medium-high heat (375°F to 400°F). While heating, thread marinated chicken, bell peppers, and red onion onto skewers, alternating between ingredients.
3. Place skewers on the grill. Cook for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
4. Remove skewers from the grill. Let rest for 5 minutes before serving to allow juices to redistribute.

Zesty and smoky, these kabobs offer a succulent bite with a crispy exterior. Serve over a bed of cilantro lime rice or with a side of creamy avocado sauce for an extra kick.

Mango Lime Chicken Shish Kabob

Punch up your grill game with these zesty Mango Lime Chicken Shish Kabobs—juicy, tangy, and downright addictive.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 ripe mango, peeled and cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together lime juice, olive oil, honey, garlic, cumin, smoked paprika, and cayenne pepper until fully combined.
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken, mango chunks, bell pepper, and onion onto soaked skewers, alternating ingredients.
5. Grill kabobs for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
6. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

Bright, bold flavors shine in these kabobs, with the mango caramelizing slightly for a sweet contrast to the smoky, spiced chicken. Serve over a bed of cilantro-lime rice or with a side of creamy avocado dip for an extra layer of deliciousness.

Greek Yogurt Marinated Chicken Shish Kabob

Outshine your usual BBQ with these Greek Yogurt Marinated Chicken Shish Kabobs—juicy, flavorful, and downright addictive.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup full-fat Greek yogurt
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper until fully combined.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F to 400°F). While heating, thread marinated chicken, red onion, and bell pepper pieces onto soaked skewers, alternating ingredients.
4. Grill skewers for 10-12 minutes, turning every 2-3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
5. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Just imagine the creamy tang of the yogurt-marinated chicken paired with the smoky char from the grill—utter perfection. Serve these kabobs over a bed of fluffy couscous or with a side of tzatziki for dipping.

Chimichurri Chicken Shish Kabob

Yield to the sizzle of summer with these Chimichurri Chicken Shish Kabobs—bold, herby, and grilled to perfection. Each bite packs a punch of fresh flavors, making it the ultimate crowd-pleaser.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri marinade.
2. Reserve 1/4 cup of the marinade for basting; add chicken cubes to the remaining marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Thread marinated chicken, bell pepper, and onion pieces onto soaked skewers, alternating ingredients.
4. Grill skewers for 10-12 minutes, turning every 3 minutes and basting with reserved marinade, until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
5. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Every skewer delivers juicy chicken with a crisp, herbaceous crust and smoky veggies. Serve over a bed of quinoa or with a side of grilled corn for a complete meal that screams summer.

Buffalo Chicken Shish Kabob

Whip up a storm with these Buffalo Chicken Shish Kabobs—spicy, smoky, and downright addictive. Perfect for grilling season, they’re a game-changer for your next cookout.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup Frank’s RedHot Sauce
• 1/4 cup clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken cubes with Frank’s RedHot Sauce, clarified butter, smoked paprika, garlic powder, onion powder, and cayenne pepper. Marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Preheat grill to medium-high heat (375°F). Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion onto soaked skewers, alternating pieces.
3. Grill kabobs for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred.
4. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

Enjoy these kabobs with a side of cool ranch dressing to balance the heat. The chicken stays juicy, while the veggies add a crisp contrast. Serve over a bed of quinoa for a hearty meal.

Coconut Curry Chicken Shish Kabob

Craving a dish that’s bursting with flavor and ready to grill? This Coconut Curry Chicken Shish Kabob marries creamy coconut milk with fiery curry powder for a skewer that’s anything but boring.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp turmeric powder
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch wedges
• 2 tbsp grapeseed oil
• 1/4 cup cilantro leaves, finely chopped

Instructions

1. In a large bowl, whisk together coconut milk, red curry paste, fish sauce, honey, and turmeric powder until smooth.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken, red bell pepper, and onion wedges onto skewers alternately.
4. Brush skewers lightly with grapeseed oil to prevent sticking. Grill for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F.
5. Remove skewers from grill and let rest for 3 minutes. Sprinkle with chopped cilantro before serving.

Kick your dinner up a notch with these kabobs—each bite delivers tender chicken, charred veggies, and a sauce that’s rich with coconut and spice. Serve over jasmine rice or with a side of cooling cucumber salad to balance the heat.

Orange Ginger Chicken Shish Kabob

Kickstart your grill game with these Orange Ginger Chicken Shish Kabobs—juicy, zesty, and packed with a punch of flavor that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup freshly squeezed orange juice
• 2 tbsp grated fresh ginger
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch wedges
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together orange juice, grated ginger, olive oil, honey, minced garlic, smoked paprika, sea salt, and black pepper.
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken, red bell pepper pieces, and onion wedges alternately onto soaked skewers.
4. Grill kabobs for 10-12 minutes, turning every 2-3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
5. Let kabobs rest for 3 minutes before serving to allow juices to redistribute.

Perfectly charred with a sticky-sweet glaze, these kabobs offer a smoky depth balanced by the bright acidity of orange. Serve over a bed of cilantro-lime rice or with a side of cooling tzatziki for a complete meal.

Smoky Paprika Chicken Shish Kabob

Unleash a flavor bomb with these Smoky Paprika Chicken Shish Kabobs—juicy, charred, and packed with a punch that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, extra-virgin olive oil, apple cider vinegar, sea salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor penetration.
3. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
4. Thread the marinated chicken, red bell pepper pieces, and yellow onion pieces onto the soaked wooden skewers, alternating between ingredients.
5. Place the skewers on the preheated grill. Cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

With a smoky depth from the paprika and a tender, juicy bite, these kabobs are a showstopper. Serve them over a bed of saffron rice or with a side of creamy tzatziki for an unforgettable meal.

Rosemary Garlic Chicken Shish Kabob

Punch up your grill game with these Rosemary Garlic Chicken Shish Kabobs—juicy, herb-infused, and packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces

Instructions

1. In a large bowl, combine chicken cubes, olive oil, rosemary, garlic, sea salt, and black pepper. Toss until evenly coated. Marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. Preheat grill to medium-high heat (375°F to 400°F).
3. Thread marinated chicken, red bell pepper, and onion pieces onto skewers, alternating ingredients for even cooking.
4. Place skewers on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
5. Remove skewers from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Get ready to savor the tender, smoky chicken paired with the sweet crunch of charred veggies. Serve over a bed of quinoa or with a side of tzatziki for a Mediterranean twist.

Peanut Satay Chicken Shish Kabob

Zesty and bold, these Peanut Satay Chicken Shish Kabobs are your next grill obsession. Marinated in a rich, spicy peanut sauce, they’re skewered and charred to perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup creamy peanut butter, unsweetened
• 1/4 cup coconut milk, full-fat
• 2 tbsp soy sauce, low-sodium
• 1 tbsp honey, raw
• 1 tbsp lime juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro, finely chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken onto soaked skewers, leaving slight spaces between pieces for even cooking.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and exhibits a slight char.
5. Remove from grill and let rest for 3 minutes. Sprinkle with chopped cilantro before serving.

Now, these kabobs boast a smoky char with a creamy, nutty interior that’s irresistibly tender. Serve them atop a bed of jasmine rice or with a side of crisp, pickled veggies for a textural contrast.

Maple Dijon Chicken Shish Kabob

Fire up your grill for these Maple Dijon Chicken Shish Kabobs—juicy, tangy, and just the right amount of sweet. Perfect for those summer nights when only something smoky and sensational will do.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges

Instructions

1. In a medium bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken, red bell pepper pieces, and red onion wedges alternately onto skewers.
4. Grill kabobs for 10-12 minutes, turning every 3 minutes to ensure even cooking and charring. Baste with remaining marinade during the first 6 minutes of grilling.
5. Remove kabobs from grill and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Absolutely irresistible, these kabobs boast a caramelized exterior with a tender, juicy interior. Serve over a bed of wild rice or with a crisp cucumber salad for a refreshing contrast.

Sesame Soy Chicken Shish Kabob

Slice through the ordinary with these Sesame Soy Chicken Shish Kabobs—bold flavors, quick prep, and unbeatable grill marks.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup toasted sesame oil
• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp freshly ground black pepper
• 1 tbsp white sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together toasted sesame oil, soy sauce, honey, minced garlic, grated ginger, rice vinegar, red pepper flakes, and black pepper until fully combined.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken onto soaked skewers, leaving small gaps between pieces for even cooking.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and exhibits a caramelized exterior.
5. Transfer skewers to a serving platter, sprinkle with white sesame seeds and sliced green onions immediately for a vibrant finish.

Juicy, tender chicken with a sticky-sweet glaze and a hint of heat—these kabobs are a crowd-pleaser. Serve over a bed of jasmine rice or alongside a crisp cucumber salad for a complete meal.

Balsamic Glazed Chicken Shish Kabob

Zesty and bold, these Balsamic Glazed Chicken Shish Kabobs are your ticket to a flavor-packed dinner. Grill them up for a smoky, tangy twist that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken, red bell pepper, and red onion pieces onto the soaked skewers, alternating between ingredients.
5. Place skewers on the preheated grill. Cook for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F.
6. Brush skewers with remaining marinade during the last 2 minutes of grilling for an extra glossy finish.
7. Remove skewers from grill and let rest for 3 minutes before serving.

Rich in smoky and tangy flavors, these kabobs boast a juicy interior with a caramelized exterior. Serve them over a bed of quinoa or with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.

Jerk Chicken Shish Kabob

Unleash the fiery flavors of the Caribbean with these jerk chicken shish kabobs—bold, spicy, and utterly irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup jerk seasoning paste
• 2 tbsp clarified butter, melted
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch wedges
• 1 cup fresh pineapple chunks
• 4 metal or bamboo skewers, soaked in water for 30 minutes if using bamboo

Instructions

1. In a large bowl, combine chicken cubes with jerk seasoning paste, ensuring each piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken, bell pepper, onion, and pineapple alternately onto skewers.
3. Brush skewers lightly with melted clarified butter to prevent sticking and add richness.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and vegetables are charred at the edges.
5. Let skewers rest for 3 minutes before serving to allow juices to redistribute.

Amazingly tender with a smoky-sweet kick, these kabobs are a carnival of textures—juicy chicken, crisp veggies, and caramelized pineapple. Serve over cilantro-lime rice or with a side of cooling cucumber salad to balance the heat.

Thai Sweet Chili Chicken Shish Kabob

Need a flavor-packed dish that’s as fun to make as it is to eat? These Thai Sweet Chili Chicken Shish Kabobs are your ticket to a vibrant, tangy, and slightly sweet dinner that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup Thai sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together Thai sweet chili sauce, soy sauce, ginger, garlic, and sesame oil to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken, bell peppers, and onion onto soaked skewers, alternating between ingredients.
4. Grill kabobs for 10-12 minutes, turning every 3 minutes to ensure even cooking and slight charring. Baste with remaining marinade during the first 6 minutes of grilling.
5. Remove from grill and let rest for 5 minutes before serving. This allows juices to redistribute, ensuring moist chicken.

With a perfect balance of sweet and spicy, these kabobs boast juicy chicken and crisp-tender veggies. Serve over a bed of jasmine rice or with a side of peanut sauce for dipping to elevate the experience.

Herbes de Provence Chicken Shish Kabob

Absolutely no one does summer flavors like Herbes de Provence Chicken Shish Kabob. Marinate, skewer, grill—each step packs a punch of herby, garlicky goodness that’s downright irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp Herbes de Provence
• 4 garlic cloves, minced
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large yellow onion, cut into 1.5-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken cubes, olive oil, Herbes de Provence, minced garlic, sea salt, and black pepper. Toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat grill to medium-high heat (400°F). While heating, thread marinated chicken, bell pepper, and onion pieces onto soaked skewers, alternating ingredients.
3. Place skewers on the grill. Cook for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are lightly charred.
4. Remove skewers from grill. Let rest for 3 minutes before serving to allow juices to redistribute.

Grilled to perfection, these kabobs boast juicy chicken with a crispy herb crust and smoky-sweet veggies. Serve over a bed of pearl couscous or with a side of tzatziki for a Mediterranean twist.

Conclusion

Just like that, you’ve got 25 mouthwatering chicken shish kabob recipes to spice up your meals! Whether you’re grilling for a crowd or a cozy family dinner, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy grilling!

Bella Bacinos