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These Lebanese Chicken Kebabs not only taste amazing, but they are the perfect 30 minutes meal! Chicken breast is marinated with lemon, garlic, spices and herbs before being charred over a hot grill. Easy to make and incredibly flavorful they are a total crowd pleasing favorite.
I know you guys love Lebanese cuisine as much as I do so today I am here to share a lebanese recipe you can make on the grill for the upcoming warmer months.
These Lebanese Chicken Kebabs are made with lean chicken breast mixed a marinade made with warm spices, and then grilled to perfection.
I love using this chicken alongside other Lebanese food like Tabbouleh, Hummus, Mediterranean Vegetables and pita.
This Lebanese Chicken is also great added into a pita like in these Spiced Lamb Pitas. Making your own chicken kebab marinade means you have total control over the ingredients you add. The marinade is also really adaptable so you can add as much or as little spice to the marinade to suit your own tastes. I love how the marinade really creates a flavorful chicken.
If you like grilled chicken try my shish taouk, tandoori chicken, margarita grilled chicken or these grilled greek chicken thighs.
If you love kebabs then you also have to try my Turkey Kofta Kebabs, Chicken Kofta Kebabs, Grilled Beef Kafta Kebabs, Lamb Kofta, Beef Kafta Meatballs and these Mediterranean Beef Kabobs.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Chicken: I use boneless skinless chicken breasts cut into chunks. However, you could also use boneless skinless chicken thighs or chicken tenderloins and just adjust the cooking times.
- Garlic: I use 5-6 cloves of freshly minced garlic for extra flavor. If you aren’t a huge fan of garlic you can do 1 to 2 garlic cloves.
- Spices: The smoked paprika adds a nice smoky flavor to the kebabs. If you like a sweeter flavor try sweet paprika instead. The other spices of cumin, oregano, cinnamon and thyme work so nicely in the marinade to come together into the perfect Lebanese style marinade.
- Lemon: The fresh lemon juice and lemon zest adds a fresh burst of citrus to the marinade.
- Tomato Paste: The tomato paste is added to the marinade to add a depth of flavor to the marinade.
How to Make This Lebanese Chicken Kebab Recipe:
Step 1. Marinade the Chicken: In a large bowl combine the chicken with the olive oil, minced garlic, paprika, cumin, cinnamon, thyme, oregano, crushed red pepper flakes, lemon juice, lemon zest, tomato paste, and salt and pepper.
Step 2. Coat the Chicken: Toss the chicken to evenly coat it in the marinade.
Step 3. Refrigerate: Cover the bowl with plastic wrap and set it aside in the refrigerator to marinate for at least 1 hour, longer if you have time to create juicy chicken.
If using wooden skewers soak them otherwise you can use metal skewers.
Step 4. Prepare Kebabs: Remove the marinated chicken pieces from the refrigerator. Then take one skewer and thread between 6 and 8 chicken pieces onto it. Set the kebabs aside until you are ready to grill.
Step 5. Cook the Kebabs: Brush the grill grates with non-stick oil. Heat a grill or cast iron skillet on the stove top over medium-high heat.
Step 6. Grill the Chicken: Place all the chicken kabobs onto the hot grill. Cook for 4 minutes, flip and cook for 4 more minutes. Repeat the process 1 or 2 more times or until cooked completely and charred bits have formed around the outside.
Step 7.Serve the Kebabs: Once cooked through, remove the kebabs from the grill and serve immediately. Serve with a warm pita bread, a big fattoush salad and lebanese garlic sauce, tahini sauce or a creamy dill sauce.
Ways to Modify This Chicken Kebab Recipe:
- Add Veggies: Add some vegetables to these chicken skewers. I especially like red onions, bell peppers, mushrooms, zucchini and onions.
- Cooking Chicken Kebabs in the Oven: This recipe shows you how to cook the chicken kebabs on the grill, however you can also cook chicken kebabs in the oven. Simply preheat the oven to 375°F. Place the kebabs onto a baking sheet lined with baking paper. Place the tray into the hot oven and cook for 20-30 minutes, turning occasionally, until cooked through and reach an internal temperature of 165 degrees F.
- Yogurt Marinade: Using yogurt in addition to the marinade recipe is a nice addition. It helps to lock in the juices of the chicken. I would suggest adding 1/2 cup Greek yogurt or plain yogurt to the marinade
- Spices: Try adding a variety of other spices to this recipe like za’atar, sumac, chili powder or curry powder.
Serving: I love serving this chicken on pita bread as a wrap or a pita pitza. If you are doing this you could add red onion and bell pepper to the skewers and have veggies to add into the pita. Serve this chicken with a delicious dip like this Tahini Yogurt Dressing or Tahini Sauce.
Storage Tips
Store the leftover chicken in an airtight container for up to 4 days. To reheat you can heat in a skillet, oven or in the microwave.
Recipe FAQ
I like to use a food thermometer to ensure the internal temperature of chicken has reached 165°F.
Long metal or wooden skewers will both work for grilling these chicken kebabs. Metal skewers are great as they require no preparation at all, just take care when handling them as they do become very hot once over the grill. Alternatively you can use wooden skewers, just make sure that you soak them in water first for at least an hour before using them. If you don’t soak wooden skewers they will catch fire once they are placed onto the hot grill.
I used chicken breasts for this recipe but other cuts of chicken work great. Try chicken tenderloins or boneless, skinless chicken thighs.
More Chicken Recipes
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Lebanese Chicken Kebabs
Ingredients
- 2 to 2 1/2 pounds boneless and skinless chicken breast, diced
- 2 tablespoons extra virgin olive oil
- 5-6 garlic cloves, minced
- 1 tablespoon smoked paprika {or sweet paprika works}
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/2 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper flakes {optional}
- Juice from 1 lemon
- Zest from half of the lemon
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley for garnish
- Lemon wedges for serving
- Yogurt sauce and pita for serving
Instructions
- In a large bowl combine the chicken with the olive oil, minced garlic, paprika, cumin, cinnamon, thyme, oregano, crushed red pepper flakes, lemon juice, lemon zest, tomato paste, and salt and pepper. Toss the chicken to evenly coat it in the marinade.
- Cover the bowl with plastic wrap and set it aside in the refrigerator to marinate for at least 1 hour, longer if you have time to create juicy chicken.
- If using wooden skewers soak them otherwise you can use metal skewers. Remove the marinated chicken pieces from the refrigerator.
- Then take one skewer and thread between 6 and 8 chicken pieces onto it. Set the kebabs aside until you are ready to grill.
- Brush the grill grates with non-stick oil. Heat a grill or cast iron skillet on the stove top over medium-high heat. Place all the chicken kabobs onto the hot grill. Cook for 4 minutes, flip and cook for 4 more minutes.
- Repeat the process 1 or 2 more times or until cooked completely and charred bits have formed around the outside.
- Once cooked through, remove the kebabs from the grill and serve immediately. Serve with a warm pita bread, a big fattoush salad and lebanese garlic sauce, tahini sauce or a creamy dill sauce.
Notes
- Oven: This recipe shows you how to cook the chicken kebabs on the grill, however you can also cook chicken kebabs in the oven. Simply preheat the oven to 375°F. Place the kebabs onto a baking sheet lined with baking paper. Place the tray into the hot oven and cook for 20-30 minutes, turning occasionally, until cooked through and reach an internal temperature of 165 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I eat lots of chicken kebabs with my friends every winter. Now it is summer in our country so we don’t eat so much anymore. I will try it again next winter.
We are entering summer now- so we must have opposite seasons. I hope you save it and try it! 🙂