Israeli chicken kebabs are bite-size pieces of chicken marinated with olive oil, lemon, garlic, and warm spices, then grilled on skewers until browned and juicy. Versions vary by cook and region; this approachable style is easy to serve with pita, salad, and a bright tahini sauce.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp finely grated lemon zest
- 3 garlic cloves (about 15 g), finely grated or minced
- 1 tsp (3 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground coriander
- ¼ tsp (0.5 g) ground turmeric
- ¼ tsp (0.5 g) ground allspice
- 1¼ tsp (7 g) fine sea salt
- ½ tsp (1 g) freshly ground black pepper
- 1 medium red onion (about 150 g), cut into pieces about 1 inch (2.5 cm) wide
- 1 tbsp (15 ml) olive oil, for the grill grates or skewers if needed
- 4 lemon wedges (about 120 g total), for serving
- 2 tbsp (8 g) chopped flat-leaf parsley, for serving
Instructions
- Mix the marinade. In a large bowl, stir together the 3 tablespoons olive oil, lemon juice and zest, garlic, cumin, paprika, coriander, turmeric, allspice, salt, and pepper. Add the chicken and turn the pieces until they are evenly coated. Cover the bowl and refrigerate for 1 hour. This gives the seasoning time to flavor the meat without leaving the chicken in acidic marinade for so long that its surface can turn soft.
- Prepare the skewers. If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates; metal skewers do not need soaking. Lift the chicken from the bowl and let excess marinade drip back in, then discard the used marinade. Thread the chicken onto the skewers, alternating with pieces of red onion. Leave a little space between pieces so heat can reach the sides and the chicken browns rather than steams. If the pieces are uneven, group similarly sized pieces together so they finish at about the same time.
- Heat the grill. Preheat an outdoor grill to medium-high, about 400–450°F (204–232°C). Clean the grates and lightly oil them using a folded paper towel held with tongs. If cooking indoors, heat a grill pan over medium-high and lightly oil it. Work in batches if needed; crowded skewers are harder to turn and tend to brown less evenly.
- Grill the kebabs. Set the skewers over direct heat. Grill for about 12–16 minutes, turning every 3–4 minutes so several sides get browned. Cooking time varies with the size of the chicken pieces and the heat of the grill. Check the thickest pieces with an instant-read food thermometer, inserting it into the center without touching a skewer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any pieces have not reached that temperature, keep cooking and check again; color alone is not a reliable safety check.
- Rest and finish. Transfer the cooked skewers to a clean platter and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges. If you used wooden skewers, take care when handling them because the exposed ends may be hot. Use a clean platter and utensils for the cooked kebabs, not the ones that held raw chicken.
Tips
- Choose thighs for forgiving kebabs. Boneless, skinless chicken thighs stay succulent through the high heat and are less likely to dry out than breast meat. Breast works too: cut it evenly, watch the thermometer closely, and remove it as soon as it reaches 165°F (74°C).
- Keep the chunks consistent. Pieces close to 1 inch cook at a similar pace. Very small pieces can dry before larger ones are done, while oversized pieces take longer and may brown too much on the outside.
- Adjust the seasoning thoughtfully. If you cannot find ground allspice, omit it or use a small pinch of cinnamon; cinnamon is warmer and sweeter, so use less. For a milder flavor, reduce the garlic or black pepper. The spices here make a fragrant, savory marinade rather than a hot one.
- Use a thermometer and handle raw chicken safely. Marinate in the refrigerator, wash hands and surfaces after contact with raw poultry, and do not reuse the marinade as a sauce unless it is brought to a full boil. The simplest option is to discard it, as directed.
Serving Suggestions
For a casual Israeli-inspired meal, bring the kebabs to the table with warm pita, chopped tomato and cucumber salad, hummus, and tahini sauce. Add pickled vegetables or sliced red onion for tang and crunch. A bowl of rice, bulgur, or couscous makes the meal more substantial, while grilled peppers or zucchini can share the grill and fill out the platter. Finish the chicken with a squeeze of lemon just before eating; the fresh acidity lifts the smoky spices.
For serving a group, slide the chicken and onion from the skewers onto a wide platter and set out pita and toppings separately. Guests can make their own wraps with tahini, salad, and herbs. Keep the kebabs covered loosely with foil while the rest of the meal comes together, but serve them promptly so the browned edges remain appealing.
Variations
Use chicken breast: Replace the thighs with 2 lb (900 g) boneless, skinless chicken breast, cut into even 1-inch pieces. The marinade stays the same, but breast meat is leaner; start checking its temperature early and take it off the grill as soon as it reaches 165°F (74°C).
Add more vegetables: Thread chunks of red or yellow bell pepper between the chicken and onion. Keep the pieces similar in size and avoid packing the skewer tightly. Vegetables may soften before the chicken is ready, so you can also grill them on separate skewers and remove them when tender.
Change the spice profile: A pinch of ground cinnamon or cardamom gives the marinade a warmer aroma, while a little cayenne adds heat. Za’atar is another flavorful option, though its herbs and sesame change the character of the seasoning; use about 1 teaspoon and reduce the salt slightly if the blend is salted. These are useful adaptations, not requirements for one definitive version.
Cook without an outdoor grill: A grill pan works well, or arrange the skewers on a foil-lined baking sheet and broil them, turning once, until browned and cooked through. Broilers vary, so watch closely and check the largest chicken pieces with a thermometer rather than relying on a fixed time. If your skewers are too long for the pan, remove the chicken and onion from them before cooking.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of grilling, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. You can store the chicken on or off the skewers; removing it makes it easier to pack and reheat evenly. Keep pita, fresh salad, and sauces separate so they do not become soggy.
Reheat only the amount you plan to eat. Place the chicken in a covered oven-safe dish with a teaspoon or two of water, and heat at 325°F (163°C) until the pieces reach 165°F (74°C), checking with a food thermometer. A skillet over medium-low heat also works; stir occasionally and add a small splash of water to limit drying. Microwave in short bursts in a covered container, stirring or turning the pieces between bursts, until evenly hot. Cooked kebabs can be frozen in an airtight freezer-safe container for about 2–3 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I marinate the chicken overnight?
It is better to keep this lemon-based marinade to about 1–4 hours in the refrigerator. A longer time is not needed for the flavor, and extended contact with lemon juice can make the outside of the chicken soft. If you need to prepare ahead, mix the marinade and cut the chicken separately, then combine them a few hours before grilling.
Can I make these kebabs without skewers?
Yes. Spread the marinated chicken pieces and onion on a lightly oiled grill basket, or cook them in a hot, lightly oiled skillet in batches. Turn the pieces regularly and check the thickest chicken for 165°F (74°C). The pieces may not have the same all-around char as skewered kebabs, but the seasoning and cooking method still work.
Why are my chicken kebabs dry?
They may have been cooked too long, cut into pieces that were too small, or grilled over heat that was too intense. Use thigh meat for a more forgiving result, keep pieces close to 1 inch, and begin checking the internal temperature after about 12 minutes. Remove each skewer once its chicken reaches the safe minimum temperature rather than leaving every skewer on until the largest one is done.
Can I prepare the skewers in advance?
You can thread the marinated chicken and onion onto skewers a few hours ahead and keep them covered in the refrigerator. Do not leave raw chicken at room temperature while you set up the grill. If using wooden skewers, soaking them during the marinade time is convenient; drain them before threading.
What can I use instead of allspice?
Allspice is a ground spice with a warm, clove-like flavor. If it is unavailable, leave it out or substitute a small pinch of cinnamon. The kebabs will still be well seasoned from the cumin, paprika, coriander, garlic, and lemon, though the aroma will be a little different.
Can I cook these kebabs in the oven?
Yes. Place the skewers on a foil-lined baking sheet and broil, turning once to brown both sides; keep the tray close enough to brown the chicken but far enough from the element to prevent scorching. If broiling is not suitable for your oven or the skewers do not fit, remove the chicken and onion from the skewers and roast them in a single layer at 425°F (218°C), turning once. Oven times vary, so use the thermometer and cook the chicken to 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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