This Shish Kabob recipe has been a family favorite for years, passed down from my sister who perfected it. The chicken marinates in a flavorful mix of tomato juice, white wine, and herbs, then grills up tender and smoky. It’s perfect for the summers, 4th of July celebrations, and especially Father’s Day.
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Why This Recipe Works
This Shish Kabob recipe has been in our family for years, and it’s one we always come back to. It’s my sister’s recipe, and every time we make it, it reminds me of summer evenings spent grilling together. Here’s what makes it special:
- Family Tradition: This recipe has been passed down and perfected over time. It’s simple, flavorful, and always brings everyone to the table – just like our Chicken Kotleti, another family favorite.
- Flavorful Marinade: The mix of tomato juice, white wine, and cilantro gives the chicken a bright, savory flavor that’s hard to beat. It soaks in overnight, making every bite juicy and full of depth.
- Perfectly Grilled Chicken: Using chicken thighs keeps the meat tender and flavorful. The grill adds a smoky char that makes these kabobs irresistible, much like the juicy Grilled Boneless Chicken Thighs.
- Colorful and Fresh: The bell peppers and cilantro don’t just add flavor – they make the kabobs look beautiful on the plate. It’s a dish that’s as pretty as it is delicious.
- Perfect for Gatherings: Whether it’s Father’s Day, a weekend barbecue, or a casual dinner, these kabobs are made for sharing. They’re easy to prep ahead and always a hit with family and friends.
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Ingredients
- Boneless Skinless Chicken Thighs – The main protein for these kabobs. Chicken thighs stay juicy and flavorful on the grill. You can use chicken breast if you prefer a leaner option, but thighs give the best texture.
- Tomato Juice – Adds a mild acidity and natural sweetness to the marinade, helping to tenderize the chicken and give it a rich color.
- Dry White Wine – A splash of wine like Chardonnay adds brightness and depth to the marinade. If you’d rather skip alcohol, use chicken broth or apple juice instead.
- Onions – Thinly sliced onions add natural sweetness and flavor to the marinade. They can also be grilled alongside the chicken for extra taste.
- Red Bell Pepper – Brings color and a mild, sweet flavor that complements the smoky grilled chicken.
- Yellow or Orange Bell Pepper – Adds brightness and a subtle sweetness. Any color of bell pepper works fine here.
- Cilantro – Fresh cilantro gives the marinade a herby, citrusy note that keeps the dish light and aromatic. Parsley can be used if you prefer a milder flavor.
- BBQ Seasoning – A blend of spices that adds smoky, savory flavor to the chicken. You can use your favorite store-bought mix or make your own with paprika, garlic powder, and a touch of brown sugar.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Marinate the Chicken: Combine the chicken, tomato juice, white wine, oil, onions, bell peppers, cilantro, BBQ seasoning, black pepper, and salt. Cover and refrigerate for at least 6 hours or overnight.
- Add to the Skewers: Thread the marinated chicken pieces onto metal skewers, leaving a little space between each piece.
- Finish the Skewers: Continue filling the skewers until all of the chicken has been used.
- Grill Kabobs: Cook over medium-high heat, turning occasionally, until lightly charred and the chicken reaches an internal temperature of 165°F. Garnish with sliced onion and cilantro before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually use chicken thighs for their tenderness, but chicken breast, shrimp, or even chunks of beef work great too. You can also try tofu or halloumi for a meat-free version.
- Marinade Swaps: If you don’t have white wine, use lemon juice or plain yogurt for a tangy flavor. Add a spoonful of honey or soy sauce if you like a touch of sweetness or umami.
- Veggie Mix-Ins: Try adding mushrooms, zucchini, or cherry tomatoes to the skewers. They grill beautifully and add extra color and texture.
What to Serve with Shish Kabobs
Rice And Bread
- These juicy chicken shish kabobs are perfect with simple sides that can soak up all the flavor from the tomato juice, white wine, onions, peppers, and herbs. We love serving them with Instant Pot Rice for an easy dinner that feels hearty without being heavy.
- For a more traditional-style spread, serve the skewers with warm lavash, sliced onions, and extra cilantro. Same-Day Sourdough Sandwich Bread or Sourdough Rye Bread would also work well on the table, especially if you want something homemade to serve alongside the grilled chicken.
Fresh Salads
- Shish kabobs pair beautifully with crisp, fresh salads because the chicken is smoky, juicy, and full of flavor. Cucumber Salad, Sugar Snap Pea Salad, or Cucumber Avocado and Corn Salad all add a cool, crunchy contrast to the warm grilled chicken.
- For a bigger summer dinner, serve the kabobs with Thai Salad with Peanut Butter Dressing or Strawberry Pecan Salad. These lighter salads balance the richness of the chicken and make the meal feel fresh enough for warm-weather grilling.
Grilled Vegetables And Sides
- Since these chicken shish kabobs are already cooked on the grill, adding a few grilled vegetables makes the whole meal come together easily. Bell peppers, onions, zucchini, mushrooms, or corn are all great options to serve on the side.
- You can also add Charred Corn Salsa or Greek Potato Salad for a fuller plate. The fresh corn, herbs, and creamy potatoes work well with the Slavic-inspired flavors in the kabobs.
FAQs
Can I make these kabobs in the oven?
You can. Arrange the skewers on a foil-lined baking sheet and bake at 425°F (220°C) for about 20–25 minutes, turning halfway through. For a bit of char, broil them for the last few minutes.
Do I need to use metal skewers?
Not necessarily. Wooden skewers work fine, but soak them in water for at least 30 minutes before grilling so they don’t burn.
Can I add vegetables to the skewers?
Absolutely. Bell peppers, onions, mushrooms, and zucchini all grill nicely with the chicken. Just cut them into similar-sized pieces so everything cooks evenly.
How long does it keep?
Store leftover kabobs in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, in the oven, or in the microwave until warmed through. You can also freeze the cooked chicken (off the skewers) for up to 2 months.
More Summer Recipes You’ll Enjoy
- Ceviche – This dish features shrimp with fresh ingredients that will burst with flavor. A zesty and refreshing appetizer that everyone will love.
- Shrimp Spring Rolls with Creamy Peanut Dipping Sauce – These fresh shrimp spring rolls are light, colorful, and packed with veggies, rice noodles, and shrimp, plus the best peanut dipping sauce.
- Chicken Kotleti – These might be the best chicken kotleti (Russian meatballs) you will ever try! This is my mom’s recipe, and everyone knows my mom is the best cook! These chicken Kotleti are so tender and flavorful!
- BBQ Nachos – BBQ nachos are made with chicken breast smothered in BBQ sauce with layers of bacon and tons of cheese. These nachos are the best for game days!
If you try this Shish Kabobs recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!
Shish Kabobs
This Shish Kabob recipe has been a family favorite for years, passed down from my sister who perfected it. The chicken marinates in a flavorful mix of tomato juice, white wine, and herbs, then grills up tender and smoky. It's perfect for the summers, 4th of July celebrations, and especially Father's Day.
Ingredients
Method
- In a large bowl, combine the tomato juice, white wine, oil, onions, bell peppers, cilantro, BBQ seasoning, black pepper, and salt. Stir well to combine.
- Add the chicken thighs and toss until every piece is coated in the marinade. Cover and refrigerate for at least 6 hours, preferably overnight.
- Thread the marinated chicken onto metal skewers, leaving a little space between each piece so the heat can circulate evenly.
- Preheat the grill to medium-high heat. Grill the skewers for 12–15 minutes, turning occasionally, until the chicken is lightly charred and reaches an internal temperature of 165°F.
- Transfer the skewers to a serving platter and top with thinly sliced onion and plenty of fresh cilantro.
- Serve immediately with lavash, rice, grilled vegetables, or a fresh salad.
Notes
- Cut the chicken into even-sized chunks so they cook evenly and stay juicy.
- Marinate the chicken overnight for the best flavor and tenderness.
- Use metal skewers for easy grilling, or soak wooden ones in water for 30 minutes to prevent burning.
- Leave a small gap between each piece on the skewer to help the heat circulate and cook the meat evenly.
- Preheat the grill before adding the kabobs to get a nice sear and prevent sticking.
- Avoid pressing down on the chicken while grilling to keep the juices inside.
- Check for doneness with a thermometer; the chicken should reach 165°F (74°C).
- Let the kabobs rest for a few minutes before serving to lock in moisture.
- Add marinated onions and peppers to the skewers for extra flavor and color.
- Finish with a sprinkle of fresh cilantro or a squeeze of lemon for a bright, fresh touch.
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