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Chicken Kebab Platters Recipe Grilled

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
Cook Time 15 minutes
Total Time 45 minutes
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.