There’s something wonderfully communal and satisfying about laying a big, vibrant platter of food in the centre of the table for everyone to share. This Chicken Kebab Platters recipe is the embodiment of that feeling. It’s more than just a meal; it’s an experience. Forget dry, uninspired chicken skewers. We’re talking about chunks of chicken thigh, marinated until they are outrageously tender in a yogurt and spice mix, then grilled until they have those irresistible charred edges. The aroma alone is enough to get everyone excited for dinner. Friends always ask me for this recipe after trying it at dinner parties, and it’s become one of my most requested dishes.

What I love most is how it transforms a simple grilled chicken kebab into a complete, balanced feast. The juicy chicken is the star, but it’s supported by a brilliant cast of colourful salad, warm flatbreads, and a cooling garlic yogurt sauce. It’s the kind of meal that works beautifully for a relaxed weekend BBQ in the garden, a bustling family dinner, or even a special occasion when you want to impress without spending hours chained to the cooker. It’s generous, delicious, and a brilliant way to eat together.

Recipe Overview

This Chicken Kebab Platters recipe centres on a flavour-packed yogurt marinade that tenderises the chicken and creates a beautiful crust when grilled. Expect succulent, juicy chicken with a subtle tang from the lemon, warmth from the spices, and a lovely smokiness from the grill. I’ve found that using chicken thighs is non-negotiable for the juiciest result, as they don’t dry out as easily as breast meat. The platter is then assembled with fresh, contrasting textures and temperatures for a truly satisfying meal.

• Prep Time: 25 minutes (plus 1-4 hours marinating)
• Cook Time: 15 minutes
• Total Time: 40 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Kebab Platters Recipe

• Genuinely Juicy Flavour: The magic is in the marinade. The full-fat Greek yogurt and lemon juice work together to tenderise the chicken, while the smoked paprika, cumin, and oregano infuse it with a deep, savoury, and slightly smoky flavour. The chicken becomes incredibly moist on the inside with a gorgeous char on the outside.
• Comes Together in Under 45 Minutes: Once the chicken has marinated, the actual cooking and assembly are very swift. The kebabs take about 15 minutes to grill, giving you just enough time to chop the salad and warm the flatbreads. It’s ideal for a weeknight dinner when you want something special without the fuss.
• A Flexible Recipe: You can easily adapt this to your taste. Don’t have chicken thighs? Chicken breast will work, just reduce the cooking time slightly. Add some chunks of red onion and bell peppers to the skewers for extra veg. You can serve it with couscous or rice instead of flatbreads. It’s very forgiving.
• Great for Summer Gatherings: This is a brilliant bbq recipe for when you have friends over. You can marinate the chicken skewers in the morning, and then all you have to do is grill them when your guests arrive. It feels celebratory and generous. It also works well with other grilled meats, like my Grilled Lamb Chops Recipe Tender.
• Family Tested: My kids absolutely devour this every time I make it. They love building their own wraps with the chicken, salad, and sauce. It’s a fantastic way to get them involved and eating a balanced meal.

Chicken Kebab Platters Recipe

⏱️ 30 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using full-fat Greek yogurt is key as it prevents the marinade from becoming too watery and helps it cling to the chicken beautifully. I always reach for Fage Total 5% for its incredible thickness and creamy texture. You’ll also need skewers; if you’re using wooden ones, remember to soak them in water for at least 30 minutes to prevent them from burning.

• For the Chicken Kebabs:
• 800g boneless, skinless chicken thighs, cut into 4cm chunks
• 150g full-fat Greek yogurt
• 2 garlic cloves, finely minced
• 1 lemon, juice and zest
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• For the Garlic Yogurt Sauce:
• 200g full-fat Greek yogurt
• 1 garlic clove, crushed
• 1 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• A pinch of salt
• To Serve (The Platter):
• 4-6 large flatbreads or pittas
• 1 large head of romaine or iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• A handful of fresh parsley, chopped
• Pickled chillies (optional)
• Hummus (optional)

Ashley’s Tip: Don’t be tempted to use low-fat yogurt for the marinade. The fat content is crucial for keeping the chicken moist and creating that lovely, slightly caramelised crust on the grill. It makes a world of difference to the final texture.

How to Make Chicken Kebab Platters

The process is straightforward. We’ll start by making the heart of the dish – the marinade – before grilling the chicken to perfection and assembling our beautiful platter.

1. Marinate the Chicken: In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon zest and juice, smoked paprika, cumin, oregano, olive oil, salt, and pepper. Stir everything together until it’s well combined. Add the chicken thigh chunks and mix thoroughly to ensure every piece is coated. Cover the bowl and refrigerate for at least 1 hour, but ideally for 4 hours for the best flavour.
2. Make the Garlic Yogurt Sauce: While the chicken is marinating, prepare the sauce. In a small bowl, mix together the 200g of Greek yogurt, crushed garlic, chopped mint, and lemon juice. Season with a pinch of salt. Cover and chill in the fridge until you’re ready to serve. This allows the flavours to meld. I find making this ahead gives the garlic a chance to mellow nicely.
3. Prepare the Skewers: If using wooden skewers, make sure they have been soaking in water for at least 30 minutes. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure they cook evenly. Don’t pack them too tightly.
4. Grill the Kebabs: Preheat your barbecue, griddle pan, or grill to a medium-high heat. Place the skewers on the hot grill. Cook for 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and has a lovely char on all sides. The internal temperature should reach 74°C (165°F) – you can check this with a meat thermometer for peace of mind. For more detailed information on cooking chicken safely, the Food Standards Agency provides excellent guidance.
5. Rest the Chicken: Once cooked, transfer the chicken kebabs to a plate and let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring the meat is incredibly succulent when you serve it.
6. Assemble the Platter: While the chicken is resting, warm your flatbreads on the grill or in a dry frying pan for a minute on each side. Arrange the shredded lettuce, diced tomatoes, cucumber, and sliced red onion on a large platter or board. Place the warm flatbreads, the bowl of garlic yogurt sauce, and any optional extras like hummus on the board. Finally, lay the grilled chicken kebabs on top. Sprinkle everything with fresh parsley before serving.

Tips From My Kitchen

• Temperature Control is Key: Don’t have the grill on a blisteringly high heat. Medium-high is perfect. Too high, and the yogurt marinade will burn before the chicken inside is cooked. We’re aiming for a deep, golden-brown char, not a blackened crust.
• The Secret Step for Flavour: I learned that adding the lemon zest as well as the juice to the marinade makes a huge difference. The zest contains essential oils that impart a much more intense, fragrant lemon flavour that really cuts through the richness of the yogurt and spices.
• Make-Ahead Magic: You can marinate the chicken and make the garlic yogurt sauce up to 24 hours in advance. Keep them covered in the fridge. This makes assembly on the day incredibly fast and actually improves the flavour of both components.
• Storing Leftovers: Any leftover chicken kebabs can be stored in an airtight container in the fridge for up to 3 days. The salad is best fresh, but leftover components can be stored separately. I love using leftover chicken cold in a salad or sandwich the next day.

Equipment You’ll Need

• Barbecue, griddle pan, or grill
• Metal or wooden skewers
• Large mixing bowl for the marinade
• Small bowl for the sauce
• Sharp knife and cutting board
• Tongs for turning the kebabs
• Large platter or serving board

Common Mistakes to Avoid

• Overcrowding the Skewers: Pushing the chicken pieces too tightly together is a common error. This causes the chicken to steam rather than grill, and the inside parts won’t get that lovely char. Leave a tiny bit of space between each chunk for better heat circulation.
• Not Soaking Wooden Skewers: If you’re using wooden or bamboo skewers on a barbecue, skipping the soaking step will almost certainly result in them catching fire. A 30-minute soak in cold water is enough to prevent them from burning to a crisp.
• Skipping the Rest Time: It can be tempting to serve the chicken straight off the grill, but please don’t! Resting the meat for 5 minutes is non-negotiable. It allows the muscle fibres to relax and reabsorb all those delicious juices, resulting in far more tender and flavourful chicken.

What to Serve With Your Chicken Kebab Platters

This platter is almost a complete meal in itself, but a few extras can elevate it further. Here are some of my favourite pairings:

• Spiced Couscous: A simple couscous salad flavoured with lemon, fresh herbs, and perhaps some toasted almonds adds a lovely grain element that soaks up the juices from the chicken.
• Authentic Tzatziki Sauce Recipe Dip: While the garlic yogurt sauce is delicious, a classic Tzatziki with grated cucumber provides an extra layer of freshness and texture that works beautifully with the grilled chicken.
• A Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the yogurt marinade and complements the fresh salad components wonderfully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Chicken Kebab Platters

Tender, juicy marinated chicken kebabs served on a vibrant platter with fresh salad, warm flatbreads, and a creamy garlic yogurt sauce. A perfect and complete meal for sharing.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 840

Ingredients Method Notes

Ingredients

  

For the Chicken Kebabs

• 800 g boneless skinless chicken thighs, cut into 4cm chunks
• 150 g full-fat Greek yogurt
• 2 garlic cloves finely minced
• 1 lemon juice and zest
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Garlic Yogurt Sauce

• 200 g full-fat Greek yogurt
• 1 garlic clove crushed
• 1 tbsp fresh mint finely chopped
• 1 tbsp lemon juice
• A pinch of salt

To Serve (The Platter)

• 4-6 large flatbreads or pittas
• 1 large head of romaine or iceberg lettuce shredded
• 2 large tomatoes diced
• 1 cucumber diced
• 1 red onion thinly sliced
• A handful of fresh parsley chopped
• Pickled chillies optional

Method

 

1. Marinate the Chicken: In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon zest and juice, smoked paprika, cumin, oregano, olive oil, salt, and pepper. Stir everything together until it's well combined. Add the chicken thigh chunks and mix thoroughly to ensure every piece is coated. Cover the bowl and refrigerate for at least 1 hour, but ideally for 4 hours for the best flavour.
2. Make the Garlic Yogurt Sauce: While the chicken is marinating, prepare the sauce. In a small bowl, mix together the 200g of Greek yogurt, crushed garlic, chopped mint, and lemon juice. Season with a pinch of salt. Cover and chill in the fridge until you're ready to serve. This allows the flavours to meld. I find making this ahead gives the garlic a chance to mellow nicely.
3. Prepare the Skewers: If using wooden skewers, make sure they have been soaking in water for at least 30 minutes. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure they cook evenly. Don't pack them too tightly.
4. Grill the Kebabs: Preheat your barbecue, griddle pan, or grill to a medium-high heat. Place the skewers on the hot grill. Cook for 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and has a lovely char on all sides. The internal temperature should reach 74°C (165°F) – you can check this with a meat thermometer for peace of mind. For more detailed information on cooking chicken safely, the Food Standards Agency provides excellent guidance.
5. Rest the Chicken: Once cooked, transfer the chicken kebabs to a plate and let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring the meat is incredibly succulent when you serve it.
6. Assemble the Platter: While the chicken is resting, warm your flatbreads on the grill or in a dry frying pan for a minute on each side. Arrange the shredded lettuce, diced tomatoes, cucumber, and sliced red onion on a large platter or board. Place the warm flatbreads, the bowl of garlic yogurt sauce, and any optional extras like hummus on the board. Finally, lay the grilled chicken kebabs on top. Sprinkle everything with fresh parsley before serving.

Notes

For the best flavour, marinate the chicken for at least 4 hours. The yogurt sauce also benefits from being made ahead to allow the flavours to meld.

I really hope you give this Chicken Kebab Platters recipe a go. It’s a wonderfully sociable and delicious way to eat, and it always gets compliments in my house. It’s vibrant, satisfying, and full of incredible flavour. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Ashley