These chicken kebabs stay juicy and fragrant thanks to sweet peppers, onion, garlic, and warm spices. They are easy to shape onto skewers and cook quickly on a grill pan, over coals, or in the oven. Serve them in flatbread with crisp vegetables and your favorite sauce — an ideal quick dinner.
Ingredients
- 1.7 lb | 750 g ground chicken
- 1.8 oz | 50 g red bell pepper, finely chopped
- 1.8 oz | 50 g green bell pepper, finely chopped
- 0.5 oz | 15 g fresh parsley, finely chopped
- 3.5 oz | 100 g onion, finely chopped (about 1 onion)
- 4 garlic cloves, finely chopped
- 1 1/6 tsp | 7 g salt
- 1 2/3 tsp | 5 g ground cumin
- 1 2/3 tsp | 5 g paprika
- 1/4 tsp | 1 g chili flakes
- 1 tsp | 3 g cayenne pepper
- 2/3 tsp | 2 g black pepper
- Juice of 1/2 lemon
- 3 tbsp | 45 ml olive oil
- For serving: flatbreads (tortillas), fresh vegetables, sauce of choice
How to make
- If using wooden skewers, soak them in cold water for 20–30 minutes.
- In a large bowl, combine the peppers, onion, garlic, and parsley. Add the salt, cumin, paprika, chili flakes, cayenne, and black pepper. Pour in the lemon juice and olive oil, then mix well.
- Add the ground chicken and knead for 1–2 minutes, until smooth and slightly sticky — the mixture should just begin to cling to your hands.
- Cover and chill for 15 minutes so the mixture firms up and the kebabs hold their shape better.
- With damp hands, divide the mixture into 8–10 portions and shape into elongated kebabs. If desired, thread them onto skewers, pressing the meat gently but firmly around each one.
- Heat a grill pan or barbecue over medium heat and brush the grates or pan with oil. Cook the kebabs for 12–15 minutes, turning regularly, until evenly browned and cooked through (internal temperature about 165°F | 74°C, juices clear).
- Oven option: bake at 428°F | 220°C for 15–18 minutes on a parchment-lined baking sheet, then brown under the broiler for 2–3 minutes.
- Serve the kebabs in warm flatbreads with slices of fresh vegetables and your favorite sauce.
Serving
Layer lettuce, cucumber, and tomato in a flatbread, add a kebab, drizzle with a yogurt- or tahini-based sauce, and finish with fresh herbs. For a lighter version, wrap the kebab in lettuce leaves instead of flatbread.
Nutritional value per serving
| Calories | ≈ 290 kcal |
| Protein | ≈ 24 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 4 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For extra juiciness, use a mix of thigh and breast meat, or add 1–2 tbsp thick yogurt.
- Do not overcook: use medium heat and turn often. A thermometer makes it easy — about 165°F | 74°C in the center.
- No skewers: shape the mixture into long patties and cook or bake them the same way.
- Adjust the spices to taste: swap some of the paprika for smoked paprika, or add coriander or a pinch of sumac for a bright tang.
- Make ahead: shape the raw kebabs, freeze them on a tray, then transfer to a bag and store for up to 2 months.
FAQ
Which ground chicken works best for kebabs?
Ground thigh meat, or a mix of thigh and breast, is ideal because it is richer and juicier. Kebabs made with breast meat alone tend to be drier.
Can I make chicken kebabs in the oven or air fryer?
Yes. Bake at 428°F | 220°C for 15–18 minutes and brown under the broiler if needed. In an air fryer, cook at 374°F–392°F | 190°C–200°C for 10–12 minutes, turning halfway through.
How do I keep the kebab from slipping off the skewer or falling apart?
Knead the mixture until slightly sticky, chill for 15 minutes, and press the meat tightly around the skewer. Soak wooden skewers first, and lightly oil the cooking surface.