Homemade Chicken Kebabs

There is room in my life for store-bought kebab because sometimes we just need a quick and easy dinner. These homemade chicken kebabs do take 15 minutes of effort, but they deliver you with an option that is healthier, cheaper and above all tastier! We love these garlic infused chicken kebabs on the barbecue served with a classic green salad, roasted potatoes and garlic aioli. Check out the recipe to see how to barbecue, pan fry or oven bake these delicious skewers.
Homemade Moroccan chicken skewers recipe
  • 10 bamboo skewers
  • 1 tsp sweet paprika
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 heaped tsp salt
  • 1/2 tsp black pepper
  • 500g chicken thigh fillets cut into approximately 2cm cubes

Preparing the skewers

  1. Prepare the skewers by submerging them in water. Soak them for 10 minutes while you prepare your remaining ingredients, use a plate to weigh them down. This will stop the skewers burning during cooking (soak for a minimum of 10 minutes).
  2. In a large bowl, mix the sweet paprika, garlic, olive oil, salt and pepper to combine.
  3. Add chicken thigh, mix using your hands to coat the chicken with the marinade evenly.
  4. Cut your chicken thigh fillets into 2cm cubes. They don’t need to be perfectly even.
  5. Thread the chicken onto the bamboo skewers, this recipe will make approximately 10 skewers.


Barbecue / Pan-fry

  1. Preheat pan or barbecue on medium-high heat.
  2. Add skewers, cook 10-12 minutes until the juices run clear and the skewers are caramelised.
  3. Allow to rest 5 minutes before serving.


  1. Preheat oven to 180c.
  2. Arrange skewers on baking tray. Cook 15-18 minutes turning once half way.
  3. Allow to rest 5 minutes before serving.


  1. Serve with a green, leafy salad, garlic aioli and crispy potatoes.

Can homemade chicken skewers be frozen?ย Yes! Prepare as per recipe instructions steps 1-5. Freeze 2-3 months. Defrost overnight in the fridge to cook as per recipe instructions.


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Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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