Lemon & Paprika Chicken Kebabs

Lemon & paprika chicken kebabs are a quick and easy cook. This simple marinade for chicken skewers combines oil, lemon zest and juice, garlic, smoked paprika, salt and pepper. It takes minutes to prepare, I then mix through the chicken and set aside until I’m ready to cook.

Grilled chicken kebabs are one of the quickest meals I have in my repertoire, a dish I cook mid-week when I have chicken in the fridge and my kids want fed quickly. I make my chicken kebab marinade without yogurt, instead I use a few ingredients that I always have in my stores at home.

I created these easy chicken kebabs for my youngest daughter who, when really young, would not eat any barbecued food, when I had the barbecue on she would ask for bacon! Things have changed now and she loves grilling, but still enjoys these chicken kabobs any time I make them.

This has to be my favourite chicken kebab recipe as I not only cook it at home, it also makes a regular appearance on family camping trips. I place the marinade and chicken into a ziplock bag ready for cooking wherever we decide to set up the barbecue, whether on the campsite or the nearest beach.

When cooking away from home I find the less fuss the better. For me it’s not about being particularly elaborate, more about just enjoying the fresh air and the company of the people you’re with. Next time you are out enjoying the great outdoors, why not try my best grilled chicken kebabs.

Why you’ll love this recipe

• A quick cook, hands on prep time is minimal, only 15 minutes, then set the chicken aside to marinate and intensify the flavour.
• Perfect balance of flavours with sweet, smoky paprika and sour, fresh lemon which all the family can enjoy.
• Feed a crowd as this recipe can be easily doubled up if you are having friends round for a barbecue.
• Containing simple ingredients these chicken kabobs are suitable for gluten free, dairy free and low carb diets.

Recipe ingredients

• Lemon – I use both the zest and juice from an un-waxed lemon in the marinade for the chicken.
• Seasoning – I season the marinade with smoked paprika and black pepper, then add some sea salt to the kebabs just before cooking.
• Garlic – I add freshly crushed garlic to the marinade as it has the best flavour.
• Oil – I like to add regular olive oil to the marinade as it has a great nutty flavour.
• Chicken – I make the kebabs with chicken breast meat, although you could use boneless, skinless chicken thigh meat too.
• Pepper – I add a red bell pepper and thread it onto the skewer with the chicken. You can use any colour bell pepper.

How to make lemon paprika chicken kebabs

• Place the juice and finely grated zest of a lemon into a bowl, along with the smoked paprika, black pepper, crushed garlic and olive oil. Stir well to combine and add the cubed chicken. Cover with clingfilm and place in the fridge to marinade.
• Cover with clingfilm and place in the fridge to marinade. For the best flavour, and if time allows, marinate the chicken for 2-4 hours.

• When ready to cook, remove the chicken from the fridge and season with salt (do not add salt to the marinade as this will only draw all the moisture from the chicken). Thread the chicken onto a skewer, alternating with the red pepper.

Cooking indoors

• Preheat the grill (broiler) to 240C/465F.
• Place the kebabs onto a baking tray with sides that is lined with kitchen foil. Try and place the skewers on the sides of the tray, to lift the kebab off the base of the tray.
• Place the tray under the hot grill and cook for 8-10 minutes on each side.
• Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.

Cooking outdoors

• Place the skewers on a hot barbecue (charcoal or gas) and turn regularly to ensure the chicken does not burn.
• Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist and stops it from drying out.

Check the chicken is cooked

• The chicken is cooked when it has reached an internal temperature of 75C/167F. When cooked remove from the grill/barbecue and serve.

Recipe variations

• I have used chicken breast for these kebabs however skinless chicken thigh meat would work just as well.
• Add extra vegetables to the kebabs, try courgette (zucchini), aubergine (eggplant), mushrooms, asparagus and red onion would all be delicious with the peppers and chicken.
• I kept the seasoning simple with some smoked paprika and black pepper but you can add any other ground spices or spice blends. Try ground cumin, coriander, turmeric, taco seasoning, Cajun seasoning.
• Swap lemon for the zest and juice of 2 limes.
• Add chilli heat with some chilli powder or flakes in the marinade.
• Herbs are a great addition to the marinade, try fresh thyme, rosemary, parsley or oregano.

What goes well with chicken kabobs?

These easy chicken kabobs work with a variety of side dishes. My kids love them served on a warm tortilla with my avocado cream or easy guacamole, and a variety of salsas like my corn salsa or tomato salsa.

I often opt for salad items like my bean salad, spicy chickpea salad with harissa dressing, or this easy lettuce salad with fresh herbs. Add some potatoes like my warm vegan potato salad or creamy potato salad with bacon.

If you are looking for something hot, opt for these delicious fried potatoes with garlic and thyme, or my easy refried beans.

Useful hints and tips

1. Marinate: I recommend marinating the chicken for at least 2 hours, or anything up to 5/6 hours if time allows as it will improve the flavour. Anything over that and the acid in the lemon will start to break down the chicken.
2. Salt: only season the chicken when you are ready to cook the kebabs. Do not add salt to the marinade as it will draw out the moisture from the chicken.
3. Skewers: I like to use a set of flat metal skewers as I find that the chicken stays in place far better than with round skewers and the chicken and vegetables don’t rotate and stay flat. Wooden skewers are a great option too, however ensure you soak the skewers for a good hour before grilling, otherwise they will catch fire.
4. Baste: don’t waste the excess marinade, instead use it to baste the kebabs while they are cooking. This not only adds extra flavour, it also helps to keep the chicken moist.
5. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then why not try some great recipes to cook both indoors and outdoor:

• Spicy Baked Chicken Wings
• Chicken Shawarma Kebabs
• Classic Loaded Hot Dogs
• Simple Devilled Mackerel
• Sticky Sausage Traybake
• Cajun Chicken & Vegetables
• Easy Chicken Tacos

Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners, full of useful hints, tips and recipes. These kebabs are also great on a mezze platter, for more recipes read my Easy Mezze Platter Ideas post.

Lemon & Paprika Chicken Kebabs

Simple chicken kebabs flavoured with lemon and paprika. Great on the barbecue but just as easily cooked under the grill at home. The perfect addition to any tapas platter.

5 from 6 votes

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 2 hours hrs

Total Time: 30 minutes mins

Servings: 2 servings

Calories: 380kcal

Author: Lesley Garden

Equipment

• Cutting board
• Kitchen knife
• Large glass bowl with lid or use clingfilm
• Metal or wooden skewers

Ingredients

• ▢ 1 lemon (finely grated zest and juice)
• ▢ 1 tsp smoked paprika
• ▢ ½ tsp black pepper
• ▢ 2 cloves garlic (crushed)
• ▢ 2 tbsp olive oil
• ▢ 350 g chicken breasts (approx 2 chicken breasts, cut into 2.5cm/1-inch chunks)
• ▢ 2 red peppers (cut into 2.5cm/1-inch chunks)
• ▢ ½ tsp sea salt

Instructions

• Place the juice and finely grated zest of a lemon into a bowl, along with the smoked paprika, black pepper, crushed garlic and olive oil. Stir well to combine and add the cubed chicken. Cover with clingfilm and place in the fridge to marinade.
• Cover with clingfilm and place in the fridge to marinade. For the best flavour, and if time allows, marinate the chicken for 2-4 hours.
• When ready to cook, remove the chicken from the fridge and season with salt (do not add salt to the marinade as this will only draw all the moisture from the chicken). Thread the chicken onto a skewer, alternating with the red pepper.

Cooking indoors

• Preheat the grill (broiler) to 240C/465F.
• Place the kebabs onto a baking tray with sides that is lined with kitchen foil. Try and place the skewers on the sides of the tray, to lift the kebab off the base of the tray.
• Place the tray under the hot grill and cook for 8-10 minutes on each side.
• Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.

Cooking outdoors

• Place the skewers on a hot barbecue (charcoal or gas) and turn regularly to ensure the chicken does not burn.
• Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.

Check the chicken is cooked

• The chicken is cooked when it has reached an internal temperature of 75C/167F. When cooked remove from the grill/barbecue and serve.

Notes

I like to use a set of flat metal skewers as I find that the chicken stays in place far better than with round skewers.

Wooden skewers are a great option too, however ensure you soak the skewers for a good hour before grilling, otherwise they will catch fire.

Don’t waste the excess marinade, instead use it to baste the kebabs while they are cooking. This not only adds extra flavour, it also helps to keep the chicken moist.

To check the chicken is cooked through you can use a meat thermometer (internal temp should read 75C/167F). Or just take a chunk of chicken off the skewer, cut in half and check it is cooked through and no longer pink in the middle.

Nutrition Facts

Lemon & Paprika Chicken Kebabs

Amount Per Serving

Calories 380 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 112mg37%

Sodium 800mg35%

Potassium 1015mg29%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 6g7%

Protein 39g78%

Vitamin A 4293IU86%

Vitamin C 184mg223%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course

Cuisine : BBQ, British

Keyword : Marinade, Outdoor Cooking, Skewers

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