Description
Discover the perfect chicken kabob seasoning blend for tender, flavorful grilled kebabs. Easy recipe, tips, and variations included!
Ingredients
Scale
- 2 lb (900 g) boneless, skinless chicken breasts, cut into 1½‑inch cubes
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground coriander
- ½ tsp crushed red pepper flakes (optional for heat)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley (for garnish)
- Wooden or metal skewers
Instructions
- Prepare the skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Mix the dry rub. In a small bowl, combine smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, ground coriander, red pepper flakes, salt, and black pepper. Stir until evenly blended.
- Coat the chicken. Place the chicken cubes in a large zip‑top bag or a shallow dish. Drizzle olive oil and lemon juice over the chicken, then sprinkle the dry rub on top. Seal the bag and massage the seasoning into the meat for about 30 seconds, ensuring every piece is coated.
- Marinate. Let the seasoned chicken rest at room temperature for 15‑20 minutes. This short marination allows the flavors to penetrate without drying out the meat.
- Thread the kebabs. Thread the chicken cubes onto the prepared skewers, leaving a tiny gap between pieces for even cooking.
- Preheat the grill. Heat a gas or charcoal grill to medium‑high (about 400°F / 200°C). If you’re using a stovetop grill pan, preheat over medium‑high heat.
- Grill the kabobs. Place the skewers on the grill and cook for 4‑5 minutes per side, turning once. You’ll know they’re done when the exterior is nicely charred and the internal temperature reaches 165°F (74°C). The meat should be juicy and slightly pink in the center.
- Rest and serve. Transfer the kabobs to a plate, cover loosely with foil, and let rest for 3 minutes. Sprinkle chopped parsley over the top for a fresh pop of color and flavor.
Notes
- Don’t over‑cube. Cutting the chicken into uniform 1½‑inch pieces ensures even cooking.
- Use a meat thermometer. Checking the internal temperature guarantees safety without overcooking.
- High heat, short time. The quick sear locks in juices; avoid low‑and‑slow grilling which can dry the meat.
- Adjust heat. If the spices start to burn before the chicken is cooked, move the skewers to a cooler part of the grill.
- Extra moisture. A drizzle of olive oil right before grilling helps develop a crisp crust.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob seasoning