Grilled Chicken Kebabs

Our family looooves grilling. Especially during the summer, you will find me cooking at the grill at least every other day. One day it may be chicken, the next steak, and the next fish — and don’t forget grilled veggies!

This grilled chicken shish kebab recipe is one of my favorites to make on the grill. The combination of mayonnaise and ranch dressing makes the chicken super tender and juicy, with the soy sauce adding a special savory dimension to the flavor.

This has been my go-to chicken kabob recipe for many years and I know they always turn out amazing. I’m so confident in these kebabs that I often serve them when hosting. Plus — by adding colorful veggies to the skewers, I make an entree that’s super visually pleasing (which means less decorating needed since the food does the job for me!).

How to Make Chicken Kebabs

Kebabs are so quick and easy! It takes only a few minutes to mix up the marinade and a mere 10 minutes on the grill to cook. The longest part is waiting for them to marinate — but hey, that’s the hands-off part!

• Prep the ingredients: Cut the chicken into cubes and cut the onions into small pieces. Think bite-size pieces.
• Marinate the chicken: In a large bowl, combine the soy sauce, mayonnaise, ranch, garlic parsley salt, and black pepper. Mix the chicken and onions with the marinade, cover, and refrigerate overnight or up to three days.
• Skewer the kabobs: Preheat the grill to medium-high. Meanwhile, thread the chicken onto metal skewers and discard the excess marinade.
• Grill: Grill the chicken skewers on medium-high heat for about 10 minutes. The chicken is done when the internal temperature measures 165°F when using an instant read thermometer.

Tips & Tricks for Great Chicken Kebabs

If you’ve decided to try this chicken kebab recipe today, you’re in for a treat! Follow these tips to make sure you have the best results.

• Trim the chicken: When using chicken thighs, trim and discard any extra fat. I don’t like the chewy texture of fat, and many people don’t either!
• Marinate for at least 8-12 hours: For the best flavor, an overnight (8-12 hour) marinate is the best. However, these kebabs with chicken can also be marinated for up to 24 hours if using boneless skinless chicken breast.
• Add colorful vegetables: For a rounded meal (and more colorful), add colorful and easy-to-skewer veggies. I’ve had great success with zucchini, whole mushrooms, a variety of bell peppers, tomatoes, and white/yellow/red onions. Add them when skewering the meat instead of into the marinade.
• Know how to skewer the veggies: For the best, most evenly cooked veggies, cut them all in similar sizes. Also, choose vegetables that all have a similar cook time to put on the same skewer. For example, peppers tend to grill faster than large whole mushrooms, so it would be best to keep them on separate skewers.
• Soak the skewers: If using wooden skewers, soak them in water for 30 minutes to prevent them from catching fire on the grill.

Baking or Air Frying Chicken Kebabs

In case you don’t have a grill, I’ve got two options for you! Feel free to bake or air fry the kebabs — they’re great like this, too!

• Air fry: Air fry the kebabs at 415°F for 20 minutes, turning them halfway through. Check the internal temperature to ensure the chicken is fully cooked (165°F).
• Bake: Bake in a preheated oven at 425°F for about 20-30 minutes. Rotate the kebabs halfway through to ensure even cooking and crispy edges.

Storing & Reheating Chicken Kebabs

I absolutely recommend making a large portion of these kebabs so you have plenty of leftovers for the week. They reheat so well and taste great over and over again. Plus, you can eat them with so many different sides!

• Refrigerator: Store leftover cooked kebabs in the fridge for 3-5 days in an airtight container.
• Freezer: To store for up to three months, place cooled kebabs in an airtight container and freeze. Thaw in the fridge when ready to enjoy again.
• Reheating: For best results, reheat the leftover kebabs in the air fryer or on the grill for a few minutes. For a quick, easy reheat, the microwave works, too.

More Kabob Recipes

• Lamb Kabobs – Another Mediterranean kabob favorite!
• Pork Kabobs – An easy grilled pork kabob flavored with garlic and onion
• Beef Shish Kabob – Cubed and skewered beef layered with colorful veggies
• Shrimp Kabobs – Lemon flavored grilled shrimp kabobs

Recipe

Grilled Chicken Kebabs

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Servings

8 servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Recipe contributed by: Natalya Drozhzhin

This chicken kebab recipe makes tender, juicy, and savory meat kebabs that are great for meal prep and hosting. Marinate, grill, and enjoy your delicious meal.

Ingredients

• 3 lbs chicken (boneless chicken breast or thighs)
• 1/4 cup soy sauce
• 1/4 cup mayonnaise
• 1/2 cup Ranch dressing
• 1 large onion
• 1 tsp black pepper
• 1 tbsp garlic parsley salt

US Units – Metric

Instructions

• Prepare ingredients for the recipe. Cut the chicken into 1 inch cubes. Cut the onion into small pieces.
  
• Place the chicken into a large bowl. Add the soy sauce, mayonnaise, ranch, garlic parsley salt, and black pepper. Mix in the onions. Cover and marinate in the refrigerator overnight.
  
• Preheat the grill to medium-high heat. Thread the chicken onto skewers and discard the marinade.
  
• Grill the skewers for about 10 minutes or until the chicken is 165°F in the center. Enjoy!
  

Nutrition Facts

Grilled Chicken Kebabs

Amount Per Serving

Calories 306 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 6g30%

Trans Fat 1g

Cholesterol 69mg23%

Sodium 1543mg64%

Potassium 204mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 16g32%

Vitamin A 126IU3%

Vitamin C 3mg4%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.