Juicy Middle Eastern Chicken Kabob

Serving Size: 6

These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.

Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.

Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

Recipe by:

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time45

Recipe Serving Size6

Cooking Tools Required

Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Ingredients

For the dry brine

2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
1 tablespoon Kosher salt

For the middle eastern dry rub

1 teaspoon garlic powder smashed
2 teaspoon ground cumin
1½ teaspoon smoked paprika
¾ teaspoon ground cinnamon
1 teaspoon ground coriander adjust to taste
1 teaspoon ground turmeric
¾ teaspoon freshly ground black pepper adjust to taste
3 tablespoon extra virgin olive oil

For the skewers

1 each red bell pepper cut into 1.5” squares
1 each green bell pepper cut into 1.5” squares
1 each zucchini sliced into ½” thick rounds or half-moons
1 each red onion cut into large chunks/petals
1 each eggplant cubed, lightly salted & patted dry before use
8 ounce cremini mushroom whole or halved
12 each 10-inch bamboo skewer soaked in water for 30 min

For serving

1 lemon
1 tablespoon Italian parsley chopped

Instructions

Dry Brine the Chicken

Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
Sprinkle salt evenly over all chicken cubes and toss to coat.
Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
Before seasoning, pat chicken dry with paper towels (don’t rinse).

Middle Eastern Dry Rub

Mix spices and olive oil into a thick paste.
Toss dry-brined chicken cubes in the rub until fully coated.
Let rest for 30 minutes at room temperature.

Assemble & Cook

Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
Thread chicken and veggies onto skewers.
Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Drizzled with freshly-squeezed lemon juice and chopped parsley.
Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

Reheating Instructions

Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition