20 Flavorful Chicken Kabob Recipes Spicy

Spice up your dinner routine with these 20 Flavorful Chicken Kabob Recipes that pack a punch! Whether you’re firing up the grill for a summer BBQ or craving a quick, protein-packed meal, these skewers are bursting with bold, zesty flavors that’ll have everyone reaching for seconds. From smoky chipotle to fiery harissa, get ready to turn ordinary chicken into an unforgettable feast—let’s dive in!

Lemon Garlic Chicken Kabobs

These zesty, garlicky kabobs are a summer grilling staple—bright, juicy, and packed with flavor in every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 lemon, sliced into thin rounds (for skewers)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp oregano. Add chicken cubes and toss to coat. Marinate for at least 30 minutes (or up to 2 hours) in the fridge.
2. Preheat grill to medium-high (about 400°F). Thread chicken onto skewers, alternating with lemon slices.
3. Grill for 10–12 minutes, turning halfway, until chicken reaches 165°F internally and has lightly charred edges.

The lemon slices caramelize slightly on the grill, adding a sweet-tart punch that balances the garlicky marinade perfectly.

Tip: For extra flavor, brush reserved marinade onto the kabobs during the first few minutes of grilling (discard any leftover after).

Spicy Cajun Chicken Kabobs

These fiery Cajun chicken kabobs pack a punch of bold flavor and come together in under 30 minutes—perfect for weeknight grilling or summer cookouts.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1 red bell pepper, chopped into 1-inch pieces
• 1 red onion, chopped into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional for extra heat)

Instructions

1. Prep: Soak wooden skewers in water for 20 minutes (or use metal skewers). Preheat grill or grill pan to medium-high (400°F).
2. Season: In a large bowl, toss chicken, bell pepper, and onion with 2 tbsp olive oil. Sprinkle evenly with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper. Mix until fully coated.
3. Skewer: Thread chicken and veggies alternately onto skewers, leaving small gaps for even cooking.
4. Grill: Cook kabobs for 5–6 minutes per side (12 minutes total), turning once, until chicken reaches 165°F and veggies are lightly charred.

The smoky Cajun crust locks in juicy tenderness, while the charred edges add a crave-worthy crunch. Serve with a cool yogurt dip to balance the heat!

Tip: For extra flavor, brush kabobs with melted butter during the last 2 minutes of grilling.

Teriyaki Pineapple Chicken Kabobs

These sweet and savory kabobs are a crowd-pleaser, with juicy chicken, caramelized pineapple, and a sticky teriyaki glaze that’s perfect for grilling season.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1 red bell pepper, cut into 1-inch pieces
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• Wooden or metal skewers

Instructions:

1. Marinate the chicken: In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tsp grated ginger, and 1 tbsp sesame oil. Reserve 1/4 cup of the marinade in a small saucepan. Add the chicken to the remaining marinade, toss to coat, and refrigerate for 30 minutes.
2. Make the glaze: To the reserved marinade in the saucepan, add 1 tbsp cornstarch and 2 tbsp water. Bring to a simmer over medium heat, stirring until thickened (about 2 minutes). Remove from heat.
3. Skewer: Thread the marinated chicken, pineapple chunks, and red bell pepper onto skewers, alternating ingredients.
4. Grill: Preheat grill to medium-high (about 400°F). Grill kabobs for 4–5 minutes per side, brushing with glaze during the last 2 minutes, until chicken reaches 165°F and edges are lightly charred.

The caramelized pineapple adds a tropical sweetness that balances the savory teriyaki glaze, while the bell pepper keeps things crisp. Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Mediterranean Herb Chicken Kabobs

These Mediterranean Herb Chicken Kabobs are bursting with bright, zesty flavors and come together in just 30 minutes—perfect for a quick weeknight dinner or summer grilling!

• 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice (about 1 large lemon)
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and toss to coat. Marinate for 15 minutes (or up to 2 hours).
2. Thread chicken, bell pepper, and onion alternately onto skewers, leaving small gaps for even cooking.
3. Preheat grill or grill pan to medium-high (about 400°F). Grill kabobs for 12–14 minutes, turning every 3–4 minutes, until chicken reaches 165°F and veggies are lightly charred.

The smoky paprika and cumin give these kabobs a warm depth, while the lemon keeps them fresh—no heavy sauces needed! Serve with tzatziki or over fluffy couscous.

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Honey Mustard Chicken Kabobs

These sweet and tangy kabobs are a crowd-pleaser, with juicy chicken and colorful veggies all glazed in a sticky honey mustard marinade.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup honey
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup honey, 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
2. Thread chicken, bell pepper, and onion onto skewers (if using wooden skewers, soak in water for 30 minutes first). Brush generously with half the marinade.
3. Preheat grill or grill pan to medium-high (about 400°F). Grill kabobs for 12–15 minutes, turning every 3–4 minutes and brushing with remaining marinade, until chicken reaches 165°F and veggies are lightly charred.

The double-glazing ensures caramelized edges with a punchy honey-mustard kick—perfect for summer cookouts or weeknight dinners with minimal cleanup!

Tip: For extra flavor, let the chicken marinate in half the sauce for 30 minutes before skewering.

Thai Peanut Chicken Kabobs

These juicy, flavor-packed kabobs bring the bold taste of Thai street food to your backyard—perfect for grilling season!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 red bell pepper, cut into 1-inch pieces
• Wooden or metal skewers

Instructions:

1. Marinate: Whisk together 1/3 cup peanut butter, 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes in a bowl. Reserve 1/4 cup for basting. Toss chicken in remaining marinade; refrigerate 30+ minutes.
2. Skewer: Thread chicken and bell pepper onto skewers, alternating pieces.
3. Grill: Preheat grill to medium-high (400°F). Grill kabobs for 4–5 minutes per side, basting with reserved sauce, until chicken reaches 165°F and edges char slightly.

The magic here? The peanut sauce caramelizes into a sticky-sweet glaze while keeping the chicken incredibly tender. Serve with extra lime wedges for a bright finish!

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Jerk Chicken Kabobs

These fiery-sweet Jerk Chicken Kabobs bring Caribbean flair to your grill with bold spices and juicy pineapple—perfect for summer cookouts or weeknight dinners with a kick!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 2 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp lime juice, 2 tsp allspice, 1 tsp thyme, 1 tsp garlic powder, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken and toss to coat. Marinate for 30 minutes (or up to 4 hours).
2. Thread chicken, pineapple, bell pepper, and onion onto skewers, alternating ingredients.
3. Preheat grill to medium-high (about 400°F). Grill kabobs for 12–15 minutes, turning occasionally, until chicken reaches 165°F and veggies are charred at the edges.

The caramelized pineapple and smoky jerk spices create a knockout balance of sweet and spicy—plus, the marinade does all the heavy lifting for maximum flavor with minimal effort.

Tip: Soak wooden skewers in water for 30 minutes to prevent burning. For extra heat, add a minced Scotch bonnet pepper to the marinade!

Curry Coconut Chicken Kabobs

These juicy kabobs pack a punch with fragrant curry and creamy coconut milk—perfect for grilling season or a quick weeknight dinner with tropical flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup canned coconut milk (full-fat)
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges
• Wooden or metal skewers (if wooden, soak in water for 30 mins)

Instructions:

1. In a bowl, whisk together 1/2 cup coconut milk, 2 tbsp red curry paste, 1 tbsp honey, 1 tbsp lime juice, 1 tsp garlic powder, and 1/2 tsp salt. Add chicken cubes and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken, bell pepper, and red onion onto skewers, alternating pieces.
3. Preheat grill to medium-high (about 400°F). Grill kabobs for 5–6 minutes per side, basting with leftover marinade halfway through, until chicken reaches 165°F and edges are lightly charred.

The coconut milk keeps the chicken ultra-tender while the curry paste caramelizes into a sticky, aromatic glaze—no dipping sauce needed!

Tip: For extra smokiness, char the veggies separately before skewering and reduce grill time to 3–4 minutes per side.

BBQ Ranch Chicken Kabobs

These BBQ Ranch Chicken Kabobs are a smoky, creamy dream—perfect for tossing on the grill and impressing your crew with minimal effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 1/3 cup BBQ sauce
• 1/4 cup ranch dressing
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F). Thread chicken, bell pepper, and red onion onto skewers, alternating pieces.
2. In a small bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and black pepper. Brush mixture evenly over the kabobs.
3. Grill kabobs for 12–15 minutes, turning every 3–4 minutes, until chicken reaches 165°F internally and veggies are slightly charred.
4. Remove from grill and drizzle with BBQ sauce and ranch dressing. Serve immediately.

The tangy ranch cools down the smoky BBQ glaze, while the grilled veggies add a sweet crunch—no side dish needed!

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Pesto Parmesan Chicken Kabobs

These juicy, flavor-packed kabobs are a weeknight hero—easy to throw together but fancy enough for weekend grilling.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/3 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 large zucchini, sliced into 1/2-inch rounds
• 1 pint cherry tomatoes

Instructions:

1. In a large bowl, whisk together 1/3 cup pesto, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken cubes and toss to coat. Let marinate for 15 minutes (or up to 2 hours).
2. Preheat grill or grill pan to medium-high (about 400°F). Thread chicken, zucchini, and cherry tomatoes onto skewers, alternating ingredients.
3. Grill kabobs for 12–14 minutes, turning occasionally, until chicken reaches 165°F and veggies are lightly charred.
4. Sprinkle 1/4 cup Parmesan over hot kabobs just before serving.

The pesto creates a golden crust on the chicken while keeping it tender, and the Parmesan adds a salty crunch you’ll crave. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Chili Lime Chicken Kabobs

These zesty kabobs are a flavor explosion—perfect for grilling season with a tangy kick that keeps you coming back for more.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken cubes to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. Thread chicken, red bell pepper, and red onion onto skewers, alternating pieces.
4. Preheat grill to medium-high (about 400°F). Grill kabobs for 10–12 minutes, turning occasionally, until chicken reaches 165°F and veggies are slightly charred.

The smoky-sweet marinade caramelizes beautifully on the grill, while the lime keeps every bite bright and juicy. Serve with extra lime wedges for a fresh finish!

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Garlic Butter Chicken Kabobs

These juicy, garlicky kabobs are a crowd-pleaser—perfect for summer grilling or a quick weeknight dinner with minimal cleanup.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup melted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together 1/4 cup melted butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add chicken cubes and toss to coat. Let marinate for 15 minutes (or up to 2 hours for deeper flavor).
2. Thread chicken onto skewers (if using wooden skewers, soak them in water for 20 minutes first).
3. Grill over medium-high heat (or broil on a baking sheet 6 inches from the heat) for 10–12 minutes, turning halfway, until chicken reaches 165°F and has light char marks.
4. Drizzle with any remaining marinade, sprinkle with 1/4 tsp red pepper flakes (if using) and 1 tbsp chopped parsley before serving.

The double hit of garlic—in the marinade and fresh garnish—gives these kabobs a bold, restaurant-worthy flavor without fuss. Serve with grilled veggies or fluffy rice to soak up the buttery sauce.

Tip: For extra tenderness, swap half the butter with olive oil and add 1 tsp honey to the marinade.

Smoky Paprika Chicken Kabobs

These juicy, charred kabobs pack a punch with smoky paprika and garlic, perfect for tossing on the grill any night of the week.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Add chicken and toss to coat evenly. Let marinate for 20 minutes (or up to 4 hours).
2. Thread chicken, red bell pepper, and red onion onto skewers, alternating pieces.
3. Preheat grill to medium-high (about 400°F). Grill kabobs for 5–6 minutes per side, turning once, until chicken reaches 165°F and veggies are lightly charred.

The smoky paprika creates a gorgeous crust on the chicken, while the lemon brightens every bite—no dipping sauce needed!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Sesame Ginger Chicken Kabobs

These juicy kabobs pack a punch with sweet, nutty sesame and zesty ginger—perfect for grilling season or a quick weeknight meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp ginger, 2 cloves minced garlic, and 1/4 tsp black pepper. Reserve 2 tbsp of the marinade in a small bowl.
2. Thread chicken, bell pepper, and onion onto skewers. Brush with the marinade and let sit for 15 minutes (or up to 2 hours in the fridge).
3. Preheat grill to medium-high (about 400°F). Grill kabobs for 5–6 minutes per side, basting with reserved marinade, until chicken reaches 165°F and edges caramelize.
4. Sprinkle with 1 tbsp sesame seeds before serving.

The double hit of sesame—oil and seeds—gives these kabobs a rich, toasty depth that pairs perfectly with the bright ginger glaze.

Tip: Soak wooden skewers for 30 minutes to prevent burning, or use metal ones for easy reuse.

Rosemary Balsamic Chicken Kabobs

These juicy, herb-infused kabobs are a surefire way to impress at your next cookout—rosemary and balsamic bring a cozy, savory-sweet depth that pairs perfectly with tender chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks

Instructions:

1. In a bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp rosemary, 2 tsp honey, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken cubes, tossing to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Preheat grill to medium-high (about 400°F). Thread chicken, bell pepper, and onion onto skewers, alternating pieces.
3. Grill kabobs for 12–15 minutes, turning occasionally, until chicken reaches 165°F internally and veggies are lightly charred.

The marinade’s honey caramelizes beautifully on the grill, creating a sticky glaze with pops of rosemary in every bite.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Buffalo Blue Cheese Chicken Kabobs

These spicy, tangy kabobs are a game-day favorite—packed with bold Buffalo flavor and creamy blue cheese crumbles for the perfect finish.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/3 cup Buffalo hot sauce
• 2 tbsp melted butter
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 bell pepper (any color), cut into 1-inch pieces
• 1/3 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Soak wooden skewers in water for 20 minutes (if using).
2. In a bowl, whisk together 1/3 cup Buffalo hot sauce, 2 tbsp melted butter, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Toss chicken in half the sauce to coat.
3. Thread chicken and bell pepper pieces onto skewers. Grill for 10–12 minutes, turning halfway, until chicken reaches 165°F and peppers char slightly.
4. Brush kabobs with remaining sauce, then sprinkle with 1/3 cup crumbled blue cheese and 2 tbsp chopped parsley while still warm.

The contrast of fiery Buffalo glaze and cool, funky blue cheese makes these kabobs irresistible—no dipping sauce required!

Tip: For extra smoky flavor, add a teaspoon of liquid smoke to the marinade.

Harissa Spiced Chicken Kabobs

These smoky, slightly spicy kabobs are a weeknight hero—packed with bold flavor but quick enough to throw together before the grill even heats up.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tbsp harissa paste (mild or spicy)
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp harissa paste, 1 tbsp honey, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken and toss to coat. Let marinate for 15 minutes (or up to 2 hours).
2. Thread chicken, bell pepper, and onion alternately onto skewers, leaving small gaps for even cooking.
3. Preheat grill or grill pan to medium-high (about 400°F). Grill kabobs for 4–5 minutes per side, turning once, until chicken reaches 165°F and veggies are lightly charred.

The harissa’s smoky heat balances perfectly with the honey’s sweetness—and those crispy-edged onions? Worth the extra skewer.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Maple Dijon Chicken Kabobs

These sweet and tangy kabobs are a crowd-pleaser, with juicy chicken and caramelized edges thanks to the maple-Dijon glaze.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks

Instructions:

1. In a bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 2 tbsp of the marinade in a small bowl.
2. Add chicken cubes to the remaining marinade, tossing to coat. Let sit for 15 minutes (or up to 2 hours in the fridge).
3. Thread chicken, bell pepper, and onion alternately onto skewers. Discard used marinade.
4. Grill over medium-high heat (or broil on a sheet pan at 400°F) for 10–12 minutes, turning halfway, until chicken reaches 165°F internally. Brush with reserved glaze during the last 2 minutes.

The smoky-sweet glaze forms a sticky, restaurant-worthy crust while keeping the chicken tender—no drying out here!

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Zaatar Lemon Chicken Kabobs

These juicy, herb-packed kabobs are a weeknight hero—bright with lemon and loaded with the earthy, toasty flavor of za’atar.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 2 tbsp za’atar spice blend
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium red onion, cut into 1-inch chunks

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp za’atar, 1 tbsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken and red onion, tossing to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours).
2. Thread the chicken and onion onto metal or soaked wooden skewers, alternating pieces.
3. Preheat a grill or grill pan to medium-high (about 400°F). Cook the kabobs for 4–5 minutes per side, turning once, until the chicken reaches 165°F internally and has lightly charred edges.

The magic here? The za’atar’s sesame seeds crisp up on the grill, adding a nutty crunch to every bite. Serve with extra lemon wedges for squeezing.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Orange Soy Glazed Chicken Kabobs

These juicy kabobs strike the perfect balance between tangy and savory, with a glossy orange-soy glaze that caramelizes beautifully on the grill.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/3 cup fresh orange juice
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges

Instructions:

1. Marinate: Whisk together 1/3 cup orange juice, 3 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp ginger, 1 tsp sesame oil, and 1/4 tsp red pepper flakes in a bowl. Reserve 1/4 cup of the marinade; toss chicken cubes in the rest. Cover and refrigerate for 30 minutes (or up to 4 hours).
2. Skewer: Thread chicken, bell pepper, and onion onto soaked wooden or metal skewers, alternating pieces.
3. Grill: Preheat grill to medium-high (400°F). Grill kabobs for 12–14 minutes, turning every 3–4 minutes and brushing with reserved glaze during the last 2 minutes, until chicken reaches 165°F and edges are lightly charred.

The magic here? The glaze reduces into a sticky-sweet crust while keeping the chicken tender—no dried-out skewers in sight!

Tip: For extra depth, add a splash of rice vinegar to the marinade. It brightens the citrus and balances the richness.

Conclusion

With 20 bold and spicy chicken kabob recipes, there’s something here to fire up every grill master’s menu! Whether you crave smoky heat or zesty kicks, these flavors are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the spice on Pinterest and keep the kabob inspiration sizzling. Happy grilling!