18 Flavorful Chicken Shish Kabob Recipes Perfect for Grilling

Variety is the spice of life—and your grill! Whether you’re craving smoky Mediterranean flavors, zesty citrus marinades, or bold BBQ twists, these 18 chicken shish kabob recipes are your ticket to a deliciously easy dinner. Perfect for weeknights or weekend cookouts, each skewer-packed idea promises juicy, flavorful bites every time. Fire up the grill and get ready to savor the best kebabs of the season!

Lemon Garlic Chicken Shish Kabobs

Who knew threading juicy chicken onto a stick could feel so empowering? These Lemon Garlic Chicken Shish Kabobs are here to rescue your weeknight dinners with their zesty, garlicky charm and grill marks that’ll make you look like a pro—even if you’re just winging it.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (cut into 1.5-inch cubes)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp lemon juice (freshly squeezed for maximum zing)
• 4 garlic cloves (minced, or 1 tbsp pre-minced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly cracked preferred)
• 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
• 1 lemon (sliced into rounds, for skewering)
• 1 red bell pepper (cut into 1-inch pieces, because color matters)
• 1 red onion (cut into 1-inch chunks, weep proudly)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and oregano to create the marinade.
2. Add chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. While chicken marinates, soak wooden skewers in water for 20 minutes to prevent burning (or use metal skewers and skip the soak).
4. Preheat grill to medium-high heat (400°F) or set a grill pan over medium-high on the stove.
5. Thread marinated chicken, bell pepper, onion, and lemon slices onto skewers, alternating ingredients for even cooking and visual appeal.
6. Grill skewers for 5-6 minutes per side, turning once, until chicken reaches 165°F internally and has crispy-edged char marks.
7. Remove from grill and let rest for 3 minutes (trust us, it’s worth the wait).

Perfectly charred yet tender, these kabobs deliver a punch of citrus and garlic with every bite. Serve them over fluffy couscous or stuff into warm pitas with a dollop of tzatziki for a handheld feast—because everything tastes better on a stick.

Spicy Harissa Chicken Shish Kabobs

Dare we say these Spicy Harissa Chicken Shish Kabobs are the fiery lovechild of your grill and your spice rack? Juicy, smoky, and packing just the right punch, they’re basically summer on a stick—minus the sunscreen mishaps.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into 1.5-inch cubes—trust us, thighs stay juicier!)
• 3 tbsp harissa paste (adjust to taste if you’re spice-shy)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (for that sweet-heat balance)
• 1 tsp smoked paprika (because regular paprika is basic)
• 1 tsp ground cumin (toasted, if you’re fancy)
• 1 lemon, juiced (zest it first for extra oomph)
• 1 red bell pepper (cut into 1-inch chunks—no flimsy pieces!)
• 1 red onion (same deal, sturdy chunks only)
• Wooden skewers (soaked in water for 30 mins to avoid flare-ups)
• Salt (because under-seasoned food is a crime)

Instructions

1. In a bowl, whisk together harissa paste, olive oil, honey, smoked paprika, cumin, lemon juice, and 1 tsp salt until smooth.
2. Add chicken cubes to the marinade, tossing to coat every nook and cranny. Cover and refrigerate for at least 1 hour (overnight for maximum flavor rebellion).
3. Thread marinated chicken, bell pepper, and onion onto soaked skewers, alternating ingredients like a colorful kebab necklace.
4. Preheat grill to medium-high (400°F)—hold your hand 5 inches above the grate; you should only last 3 seconds before pulling away.
5. Grill skewers for 4-5 minutes per side, turning once, until chicken hits 165°F internally and gets those sexy char marks.
6. Let rest for 3 minutes (walk away—no sneaky bites!).

Melt-in-your-mouth tender with a smoky-sweet kick, these kabobs are begging to be served over couscous or stuffed into warm pita with a dollop of cool yogurt. Bonus points if you eat them straight off the skewer like a medieval warrior.

Mediterranean Herb Chicken Shish Kabobs

Zesty, juicy, and packed with flavor—these Mediterranean Herb Chicken Shish Kabobs are about to become your grill’s new BFF. Perfect for summer cookouts or when you’re just pretending your backyard is a Greek island, these skewers are a guaranteed crowd-pleaser (or solo-pleaser, no judgment here).

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (cut into 1.5-inch cubes—breasts work too, but thighs stay juicier) – 1/4 cup olive oil (or any neutral oil, but olive adds that Mediterranean vibe) – 3 tbsp lemon juice (freshly squeezed, because bottled is a crime against flavor) – 3 garlic cloves (minced—or 1 tbsp pre-mined if you’re lazy, we’ve all been there) – 1 tbsp dried oregano (rub it between your fingers to wake up the flavor) – 1 tsp smoked paprika (for that subtle smoky kiss) – 1 tsp salt (adjust to taste, but don’t be shy) – 1/2 tsp black pepper (freshly ground, please) – 1 large red onion (cut into 1-inch chunks—no one likes a floppy skewer) – 1 large bell pepper (any color, cut into 1-inch squares) – Wooden or metal skewers (if using wooden, soak ’em for 30 mins to avoid flare-ups)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. 2. Add chicken cubes to the marinade, tossing to coat every nook and cranny. Cover and refrigerate for at least 1 hour (or up to 4 hours for max flavor). 3. While chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning. 4. Preheat grill to medium-high (400°F)—or heat a grill pan over medium-high if you’re going stovetop. 5. Thread chicken, onion, and bell pepper onto skewers, alternating pieces for a colorful look. 6. Grill skewers for 5-6 minutes per side, turning once, until chicken hits 165°F internally (no pink, folks). 7. Let rest for 3 minutes (this keeps the juices from staging a dramatic escape). Now, these kabobs are tender, herby, and slightly smoky—serve ’em over fluffy couscous or stuffed into warm pita with a dollop of tzatziki for maximum Mediterranean vibes.

Honey Soy Glazed Chicken Shish Kabobs

Mmm, get ready to skewer your way to flavor town with these Honey Soy Glazed Chicken Shish Kabobs that are so good, they’ll have you forgetting your own name. Perfect for those summer BBQs or when you’re just trying to impress your cat with your culinary skills.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/3 cup soy sauce (low sodium works too)
• 1/4 cup honey (for that sweet, sweet glaze)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp ginger, grated (fresh is best, but powdered in a pinch)
• 1 red bell pepper, cut into chunks (for a pop of color)
• 1 red onion, cut into chunks (they’re not just for crying)
• Wooden or metal skewers (if using wooden, soak them in water for 30 mins first)

Instructions

1. In a large bowl, whisk together soy sauce, honey, olive oil, garlic, and ginger to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to get those perfect grill marks.
4. Thread marinated chicken, bell pepper, and onion onto skewers, alternating between ingredients for a colorful presentation.
5. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temperature should reach 165°F).
6. Brush with any remaining marinade during the last few minutes of grilling for an extra glossy finish.

Zesty, juicy, and with just the right amount of char, these kabobs are a symphony of flavors that’ll make your taste buds dance. Serve them over a bed of fluffy rice or alongside a crisp salad for a meal that’s as vibrant as your personality.

Chili Lime Chicken Shish Kabobs

Vibrant, zesty, and packed with flavor, these Chili Lime Chicken Shish Kabobs are your ticket to a summer grilling adventure that’s anything but boring. Imagine juicy chicken, kissed by fire, dancing with tangy lime and a kick of chili—it’s a party on a stick!

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp salt (to bring out all those flavors)
• 1/2 tsp black pepper (for a little heat)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. In a large bowl, whisk together olive oil, lime juice, chili powder, garlic powder, salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to get those perfect grill marks.
4. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
6. Let the skewers rest for 3 minutes before serving to keep all those juicy flavors locked in.

Zesty and slightly smoky, these kabobs are a textural dream with a crispy exterior and tender inside. Serve them over a bed of cilantro lime rice or with a side of grilled veggies for a meal that’s as colorful as it is delicious.

Teriyaki Pineapple Chicken Shish Kabobs

Let’s skewer the ordinary and dive into a dish that’s a tropical vacation on a stick! These Teriyaki Pineapple Chicken Shish Kabobs are your ticket to flavor town, with juicy chicken, sweet pineapple, and a glaze that’ll have you licking the plate.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 2 cups pineapple chunks (fresh or canned, but fresh adds a nice crunch)
• 1/2 cup teriyaki sauce (homemade or store-bought, but look for low-sodium options)
• 2 tbsp olive oil (or any neutral oil to prevent sticking)
• 1 tbsp honey (for a touch of sweetness, adjust to taste)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Wooden or metal skewers (if using wooden, soak in water for 30 mins to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s hot enough for a nice sear.
2. Thread the chicken and pineapple chunks onto the skewers, alternating between the two for a colorful presentation.
3. In a small bowl, whisk together the teriyaki sauce, olive oil, honey, and garlic powder to create your marinade. Tip: Reserve some marinade for basting later.
4. Brush the skewers generously with the marinade, making sure each piece is coated for maximum flavor.
5. Place the skewers on the grill, cooking for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Tip: Don’t overcrowd the grill to ensure even cooking.
6. During the last few minutes of grilling, baste the skewers with the reserved marinade for an extra glossy finish. Tip: Keep an eye on them to prevent burning from the sugar in the marinade.
7. Remove from the grill and let rest for a couple of minutes before serving to allow the juices to redistribute.

Voilà! You’ve just crafted a dish that’s a harmonious blend of sweet, savory, and smoky. The chicken is tender, the pineapple caramelizes beautifully, and that teriyaki glaze? Chef’s kiss. Serve these kabobs over a bed of rice or with a side of grilled veggies for a meal that’s as vibrant as it is delicious.

Smoky Paprika Chicken Shish Kabobs

Dive into a flavor fiesta with these Smoky Paprika Chicken Shish Kabobs, where every bite is a smoky, juicy adventure that’ll have your taste buds doing the tango. Perfect for those who like their meals with a side of fun and a sprinkle of spice!

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 2 tbsp smoked paprika (the smokier, the better)
• 1/4 cup olive oil (or any neutral oil)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for extra oomph)
• 1 red bell pepper, cut into 1-inch pieces (for a pop of color)
• 1 yellow onion, cut into 1-inch pieces (they sweeten as they grill)
• Wooden or metal skewers (if using wooden, soak them in water for 30 mins to prevent burning)

Instructions

1. In a large bowl, whisk together smoked paprika, olive oil, minced garlic, salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) for that perfect sear.
4. Thread the marinated chicken, red bell pepper, and onion pieces onto the skewers, alternating for a colorful presentation.
5. Place the skewers on the grill, cooking for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has those coveted grill marks.
6. Let the kabobs rest for 5 minutes before serving to lock in those juicy flavors.

Get ready to serve these kabobs over a bed of fluffy couscous or with a side of creamy tzatziki for a meal that’s as vibrant in flavor as it is in color. The smoky paprika gives the chicken a deep, rich flavor that’s perfectly balanced by the sweetness of the grilled veggies.

BBQ Ranch Chicken Shish Kabobs

Oh boy, are you in for a treat with these BBQ Ranch Chicken Shish Kabobs that’ll have your taste buds doing the cha-cha! Perfect for those summer cookouts or when you’re just pretending it’s summer inside.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (keep ’em juicy, don’t skimp on size)
• 1/2 cup BBQ sauce (smoky or sweet, your call)
• 1/4 cup ranch dressing (the creamier, the better)
• 1 tbsp olive oil (or any oil that won’t judge you)
• 1 tsp garlic powder (because flavor)
• 1 tsp onion powder (its bestie)
• Salt and pepper (to make it pop)
• 1 bell pepper, cut into chunks (color of your choice, we don’t discriminate)
• 1 red onion, cut into chunks (for that sweet crunch)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F). No grill? A grill pan over medium-high heat will do.
2. In a large bowl, whisk together BBQ sauce, ranch dressing, olive oil, garlic powder, onion powder, salt, and pepper. Taste it? Yeah, that’s the good stuff.
3. Add chicken cubes to the bowl and toss until each piece is lovingly coated. Let it marinate for at least 15 minutes (longer if you’re patient).
4. Thread the marinated chicken, bell pepper, and red onion onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent a fiery situation.
5. Place the skewers on the grill. Cook for 10-12 minutes, turning halfway through, until the chicken is no longer pink inside and has those sexy grill marks.
6. Brush with extra BBQ sauce in the last 2 minutes for a sticky, finger-licking finish.

Marvel at your creation! These kabobs are a juicy, smoky, creamy dream with a crunch that’ll make you the hero of any meal. Serve ’em over a bed of rice or with a side of cornbread for the ultimate comfort food experience.

Curry Coconut Chicken Shish Kabobs

Venture into a flavor-packed journey with these Curry Coconut Chicken Shish Kabobs, where every bite is a tropical escape disguised as dinner. Perfect for those who think their grill deserves a vacation too!

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (keep them uniform for even cooking)
• 1/2 cup coconut milk (the creamy kind, not the light)
• 2 tbsp curry powder (because bland is banned)
• 1 tbsp olive oil (or any oil that doesn’t start drama)
• 1 tbsp honey (for a sweet whisper amidst the spice)
• 1 tsp salt (the unsung hero of flavor)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1 red bell pepper, cut into chunks (for a pop of color and crunch)
• 1 red onion, cut into chunks (they’re sweet when grilled, promise)

Instructions

1. In a large bowl, whisk together coconut milk, curry powder, olive oil, honey, salt, and black pepper until smooth. This is your flavor bath—no rubber ducks needed.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight if you’re planning ahead (your future self will thank you).
3. Preheat your grill to medium-high heat (about 375°F to 400°F). You want it hot enough to sizzle but not incinerate.
4. Thread marinated chicken, red bell pepper, and red onion alternately onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent a kabob cremation.
5. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temperature of 165°F) and veggies have nice char marks.
6. Let kabobs rest for 5 minutes before serving. This lets the juices redistribute, not pool on your plate like a flavor flood.

Juicy, tender chicken with a hint of sweetness and a kick of curry, these kabobs are a carnival of flavors. Serve them over a bed of fluffy rice or with a side of grilled pineapple for an extra tropical twist.

Garlic Butter Chicken Shish Kabobs

Alright, folks, let’s dive into a dish that’s about to make your taste buds do a happy dance—Garlic Butter Chicken Shish Kabobs. These skewers are the perfect blend of juicy, flavorful, and downright irresistible, guaranteed to be the star of your next BBQ or weeknight dinner.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/4 cup melted butter (because everything’s better with butter)
• 3 garlic cloves, minced (or more if you’re a garlic fiend)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground for maximum flavor)
• 1 bell pepper, cut into chunks (any color, but red adds sweetness)
• 1 red onion, cut into chunks (for a bit of bite and color)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to get those perfect grill marks.
2. In a small bowl, mix together melted butter, minced garlic, lemon juice, salt, and black pepper to create your garlic butter marinade.
3. Thread the chicken cubes, bell pepper chunks, and red onion chunks onto skewers, alternating for a colorful presentation.
4. Brush the skewers generously with the garlic butter marinade, ensuring each piece is well-coated for maximum flavor.
5. Place the skewers on the preheated grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F.
6. During the last minute of grilling, brush the skewers with any remaining marinade for an extra burst of flavor.
7. Remove from the grill and let rest for 2-3 minutes before serving to allow the juices to redistribute.

Mmm, these Garlic Butter Chicken Shish Kabobs are a symphony of flavors—tender, juicy chicken with a smoky char, all wrapped up in that rich, garlicky butter goodness. Serve them over a bed of fluffy rice or with a side of grilled veggies for a meal that’ll have everyone coming back for seconds.

Jerk Seasoned Chicken Shish Kabobs

Who knew that firing up the grill could transport your taste buds straight to the Caribbean? These Jerk Seasoned Chicken Shish Kabobs are your ticket to a flavor-packed getaway, no passport required.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (for even cooking)
• 2 tbsp jerk seasoning (homemade or store-bought, adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 red bell pepper, cut into 1-inch pieces (for a sweet crunch)
• 1 yellow bell pepper, cut into 1-inch pieces (adds color and sweetness)
• 1 red onion, cut into 1-inch pieces (for a sharp contrast)
• Wooden or metal skewers (if using wooden, soak in water for 30 mins to prevent burning)

Instructions

1. In a large bowl, toss the chicken cubes with jerk seasoning and olive oil until evenly coated. Let marinate for at least 30 minutes in the fridge for maximum flavor.
2. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without charring.
3. Thread the marinated chicken, bell peppers, and onion onto the skewers, alternating between ingredients for a colorful presentation.
4. Place the skewers on the grill. Cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and the veggies are slightly charred.
5. Remove from grill and let rest for 3 minutes before serving to allow juices to redistribute.

Dig into these kabobs and you’ll be greeted with juicy, spice-rubbed chicken paired with the sweet and smoky char of the veggies. Serve them over a bed of coconut rice for an island-inspired feast that’ll have everyone asking for seconds.

Orange Ginger Chicken Shish Kabobs

Brace yourselves, flavor adventurers, because these Orange Ginger Chicken Shish Kabobs are about to take your taste buds on a joyride they won’t forget! Perfect for those who love a zesty kick with a hint of sweetness, this dish is a guaranteed crowd-pleaser at any summer BBQ.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/4 cup orange juice (freshly squeezed for the best flavor)
• 2 tbsp soy sauce (low sodium works great)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tbsp grated ginger (the fresher, the zingier)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp olive oil (or any neutral oil)
• 1 bell pepper, cut into chunks (any color you fancy)
• 1 red onion, cut into chunks (for that perfect bite)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. In a large bowl, whisk together orange juice, soy sauce, honey, grated ginger, minced garlic, and olive oil to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) to ensure those beautiful grill marks.
4. Thread the marinated chicken, bell pepper, and red onion alternately onto skewers. Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
5. Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the veggies are slightly charred.
6. Let the kabobs rest for 5 minutes before serving to lock in those juicy flavors.

Zesty and vibrant, these kabobs boast a perfect balance of tangy orange and spicy ginger, with a smoky char that’s downright irresistible. Serve them over a bed of fluffy rice or with a side of cool cucumber salad for a meal that’s as refreshing as it is delicious.

Rosemary Thyme Chicken Shish Kabobs

Mmm, imagine this: juicy chicken chunks, marinated to perfection, skewered with vibrant veggies, and grilled to smoky, herby goodness. That’s right, we’re talking about a dish that’ll make your taste buds dance and your grill the star of the show.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 1 tbsp)
• 1 tbsp fresh thyme leaves (dried? halve the amount)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for the win)
• 1 red bell pepper, cut into 1-inch pieces (for a pop of color)
• 1 red onion, cut into 1-inch pieces (they sweeten up nicely on the grill)

Instructions

1. In a large bowl, whisk together olive oil, rosemary, thyme, garlic, salt, and pepper. This is your marinade magic.
2. Add chicken cubes to the marinade, tossing to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. (Tip: The longer, the better, but even a quick marinade works in a pinch.)
3. Preheat your grill to medium-high, about 375°F to 400°F. You want it hot enough to sear but not incinerate.
4. Thread marinated chicken, bell pepper, and onion onto skewers, alternating for a pretty presentation. (Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.)
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temp of 165°F) and veggies are charred to your liking. (Tip: Don’t crowd the skewers; give them space to cook evenly.)

Charred edges, tender chicken, and herby aromas—these kabobs are a symphony of flavors. Serve them over a bed of fluffy couscous or with a side of tzatziki for dipping, and watch them disappear before your eyes.

Sriracha Honey Chicken Shish Kabobs

Alright, folks, let’s dive into a dish that’s about to set your taste buds on a rollercoaster of sweet, spicy, and smoky flavors—no safety harness required!

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (thighs work too for extra juiciness)
• 1/4 cup Sriracha sauce (adjust if you’re not a heat seeker)
• 1/4 cup honey (the glue that binds this spicy-sweet love story)
• 2 tbsp soy sauce (low-sodium if you’re watching the salt)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp smoked paprika (for that smoky whisper)
• Wooden skewers, soaked in water for 30 minutes (to prevent a kabob campfire)

Instructions

1. In a bowl, whisk together Sriracha, honey, soy sauce, olive oil, garlic powder, and smoked paprika. Taste and adjust Sriracha if needed—remember, you can add but not take away!
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. Tip: This is a great time to soak those skewers!
3. Preheat your grill to medium-high heat (about 375°F to 400°F). No grill? A grill pan over medium-high heat works too.
4. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking. Discard any leftover marinade.
5. Grill the kabobs for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Tip: Don’t overcrowd the grill; give each kabob its moment to shine.
6. Let the kabobs rest for a couple of minutes before serving. This keeps the juices from making a break for it.

Juicy, with a sticky-sweet glaze that packs a punch, these kabobs are a crowd-pleaser. Serve them over a bed of fluffy rice or with a side of cool cucumber salad to tame the heat. Either way, they’re bound to disappear faster than you can say ‘more please!’

Pesto Marinated Chicken Shish Kabobs

Hold onto your skewers, folks, because we’re about to take your taste buds on a joyride with these Pesto Marinated Chicken Shish Kabobs. Perfect for when you want to impress at the BBQ without breaking a sweat, these kabobs are the culinary equivalent of a high-five.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/2 cup basil pesto (store-bought or homemade, no judgment here)
• 2 tbsp olive oil (or any neutral oil, really)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 1 red bell pepper, cut into chunks (for a pop of color)
• 1 red onion, cut into chunks (because why not?)
• Wooden or metal skewers (if using wooden, soak ’em first to avoid a flare-up)

Instructions

1. In a large bowl, combine chicken cubes, pesto, olive oil, salt, and pepper. Mix well to ensure each piece is lovingly coated. Let it marinate in the fridge for at least 1 hour, or overnight for maximum flavor.
2. Preheat your grill to medium-high heat (about 375°F to 400°F). No grill? A grill pan over medium-high heat will do the trick.
3. Thread the marinated chicken, bell pepper, and onion onto skewers, alternating for that Instagram-worthy look.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F) and the veggies have nice char marks.
5. Let the kabobs rest for a couple of minutes before serving. This lets the juices redistribute, making every bite as juicy as the last.

Voilà! You’ve just made kabobs that are bursting with herby, garlicky pesto goodness, with a side of smoky char. Serve them over a bed of fluffy couscous or with a simple side salad for a meal that’s as easy on the eyes as it is on the palate.

Maple Dijon Chicken Shish Kabobs

Maple Dijon Chicken Shish Kabobs are the culinary equivalent of a high-five—bold, satisfying, and guaranteed to make your taste buds dance. Marrying the sweet whispers of maple with the sassy kick of Dijon, these kabobs are your ticket to flavor town, no passport required.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
• 1/4 cup pure maple syrup (the real deal, not the pancake imposter)
• 2 tbsp Dijon mustard (smooth or grainy, your call)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (for a little tangy twist)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that smoky flirt)
• Salt and pepper to taste (adjust to your heart’s desire)
• 1 large bell pepper, cut into chunks (any color, rainbow optional)
• 1 red onion, cut into chunks (because it’s pretty and tasty)

Instructions

1. In a large bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. This is your flavor party, and everyone’s invited.
2. Add chicken cubes to the bowl, tossing to coat evenly. Let them marinate for at least 30 minutes in the fridge (overnight is even better for maximum flavor infiltration).
3. Preheat your grill to medium-high heat (about 375°F to 400°F). No grill? A grill pan on the stove works too.
4. Thread marinated chicken, bell pepper, and red onion onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent a fiery situation.
5. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temp of 165°F) and veggies have nice char marks.
6. Let kabobs rest for a couple of minutes off the heat. This lets the juices redistribute, making every bite as juicy as the last.

Dive into these kabobs and you’ll find the chicken is irresistibly tender with a caramelized, slightly sticky glaze that’s the perfect balance of sweet and tangy. Serve them over a bed of fluffy quinoa or with a side of grilled corn for a meal that’s as vibrant as it is delicious.

Cajun Spiced Chicken Shish Kabobs

Feast your eyes (and soon, your taste buds) on this fiery, flavor-packed journey to kabob town, where Cajun spices and juicy chicken dance a tango in your mouth. Perfect for those who like their meals with a side of sass and a sprinkle of spice.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (keep ’em juicy, don’t skimp on size)
• 2 tbsp Cajun seasoning (store-bought or homemade, but make it snappy)
• 1 tbsp olive oil (or any oil that plays nice with high heat)
• 1 bell pepper, cut into chunks (color of your choice, live a little)
• 1 red onion, cut into chunks (because it’s sweet and sassy)
• Wooden or metal skewers (if using wooden, soak ’em for 30 mins to avoid a kabob catastrophe)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). No grill? A broiler on high will do in a pinch.
2. In a large bowl, toss the chicken cubes with olive oil and Cajun seasoning until they’re dressed to impress. Tip: Let it marinate for 10 mins if you’re patient, but we’re hungry now.
3. Thread the chicken, bell pepper, and red onion onto the skewers, alternating for a colorful kabob. Leave a little space between pieces for even cooking—no crowding!
4. Place the kabobs on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Tip: Resist the urge to poke and prod; let them develop a nice char.
5. Remove from the grill and let them rest for 2 minutes. This isn’t laziness; it’s letting the juices redistribute for maximum flavor.

Yield to the siren call of these kabobs, where the chicken is tender, the veggies have a slight crunch, and the Cajun spice brings the heat. Serve over a bed of fluffy rice or with a cool cucumber salad to balance the spice—your taste buds will thank you.

Herbed Yogurt Chicken Shish Kabobs

Zesty and zippy, these Herbed Yogurt Chicken Shish Kabobs are here to shake up your grill game with a tangy twist and a herby hug. Perfect for those who think chicken is just chicken, prepare to be schooled in the art of flavor-packed skewers.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (keep them uniform for even cooking)
• 1 cup plain yogurt (Greek yogurt works wonders for extra creaminess)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 2 tbsp lemon juice (freshly squeezed for that zing)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp smoked paprika (for a smoky whisper)
• 1 tbsp dried oregano (or fresh if you’re feeling fancy)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground is the way to go)
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes to prevent a fiery situation)

Instructions

1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and black pepper until well combined. This is your marinade magic potion.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor infiltration.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). A properly heated grill is key to those perfect grill marks and juicy insides.
4. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking. Don’t overcrowd, or you’ll end up with steamed chicken, and nobody wants that.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Use a meat thermometer to avoid guesswork and ensure safety.
6. Let the skewers rest for a couple of minutes before serving. This allows the juices to redistribute, making every bite as succulent as the last.

Craving a crunch? Serve these kabobs over a bed of crisp greens or alongside a fluffy quinoa pilaf. The herbed yogurt marinade not only tenderizes the chicken but also leaves it with a slightly tangy, deeply flavorful profile that’s downright addictive.

Summary

Zesty flavors await in these 18 chicken shish kabob recipes, each perfect for your next grilling adventure. Whether you’re craving something sweet, spicy, or savory, there’s a kabob here to satisfy every palate. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow grill enthusiasts to discover. Happy grilling!