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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.

A plate with chicken taco served with avocado cream and topped with corn salsa, with a board of lemon paprika chicken kebabs and a bowl of corn salsa set alongside.

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 paprika chicken kebab 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.
A wooden board of lemon paprika chicken kebabs.

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.
A plate with chicken taco served with avocado cream and topped with corn salsa, with a board of lemon paprika chicken kebabs and a bowl of corn salsa set alongside.

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.
A plate with chicken taco served with avocado cream and topped with corn salsa, with a board of lemon paprika chicken kebabs, a bowl of avocado cream, tortilla chips and corn salsa set alongside.

FAQs

How to ensure chicken is cooked?

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.

Which cut of chicken is best for skewers?

I’ve used chicken breast in this recipe as my kids love that. However, I’ve also used skinless and boneless chicken thighs and they work great too.

Why are my chicken kebabs dry?

If chicken kebabs are dry there are two likely reasons. Firstly you need to baste the chicken in any leftover marinade as that will help add extra moisture. Secondly, don’t overcook the chicken, as chicken breast in particular is a lean cut and dries out quickly, so keep an eye on the chicken while it is cooking.

How to store leftover chicken kebabs?

Leftover chicken kebabs can be cooled and stored in an airtight container in the fridge for 3-4 days. Leftovers are great in a sandwich or salad for a quick and easy lunch the following day.

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Pinnable image with recipe title and a board with lemon paprika chicken kebabs, with a plate of chicken taco topped with corn salsa.

Additional recipe suggestions

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

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.

A plate with chicken taco served with avocado cream and topped with corn salsa, with a board of lemon paprika chicken kebabs and a bowl of corn salsa set alongside.

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 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 2 hours
Total Time: 30 minutes
Servings: 2 servings
Calories: 380kcal

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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Recipe Rating




5 from 7 votes (3 ratings without comment)

Chloe

Thursday 8th of August 2024

Gorgeous - I made the kebabs slightly shorter and air fried them, they were absolutely perfect!

Lesley

Monday 19th of August 2024

That's a great idea Chloe, I'm glad you enjoyed them.

Clary

Sunday 7th of July 2024

As soon as I saw this recipe I knew I had to make it. Such a lovely way to serve chicken, we all really enjoyed the kebabs and I'll definitely be making them again.

Lesley

Tuesday 9th of July 2024

Thank you Clary, I'm glad you enjoyed this easy chicken recipe.

Martin

Wednesday 3rd of July 2024

Simple but incredibly delicious. I will be making these all Summer!

Lesley

Thursday 4th of July 2024

Thank you Martin, I'm glad you enjoyed it.

Sisley White - Sew White

Tuesday 2nd of July 2024

I adore these so much. They are the perfect summer dinner and the leftovers make a great salad for lunch the next day.

Lesley

Thursday 4th of July 2024

Thank you Sisley, I love to use the leftovers in a salad the next day.

Fiona

Saturday 21st of July 2018

Made these tonight and were loved by all, especially M who wolfed them down!

Lesley

Sunday 22nd of July 2018

Hi Fiona, thanks for commenting and I’m glad you all enjoyed them. They were created for the kids who always ask for them when we barbecue. Lesley x

5 from 7 votes (3 ratings without comment)