Chicken Kebab on the BBQ — Recipe with Shawarma Dry Rub

Chicken kebab is one of the easiest and tastiest BBQ dishes — juicy pieces of chicken on a skewer, full of spices and ready in 20 minutes. With a dry rub instead of a wet marinade, you get a crispy exterior and intense flavor without the hassle. The Shawarma rub is the absolute star here.

Which dry rub do you use?

  • Shawarma BBQ Rub — Cumin, coriander, cinnamon, allspice. The perfect kebab rub. The warm Middle Eastern spices give the chicken exactly the taste you expect from good kebab — but from the BBQ. Highly recommended.
  • Jamaican Jerk — Spicy, aromatic, Caribbean. For those who want it spicier — gives the kebab an unexpected but great twist.
  • Korean BBQ Rub — Sweet-spicy, gochugaru. For an Asian kebab variant — serve with sriracha mayo.

→ Complete overview: which rub goes with which meat?

What do you need?

Ingredients (for 4 people, approx. 8 skewers)

  • 800 g chicken breast or boneless chicken thigh, cut into 3–4 cm cubes
  • 3–4 tablespoons dry rub of choice
  • 2 tablespoons olive oil
  • Optional: bell pepper, red onion, and zucchini cut into pieces for between the chicken

Equipment

  • BBQ (charcoal or gas)
  • Skewers — metal or wood (soak wooden skewers in water for at least 30 minutes)
  • Tongs

Chicken thigh vs chicken breast: what's better for kebab?

Chicken thigh is the better choice for kebab. Its higher fat content ensures the chicken stays juicy on the BBQ — chicken breast dries out faster. Chicken thigh is also cheaper and more forgiving. Use chicken breast if you prefer it leaner, but pay extra attention to cooking time.

Step-by-step recipe

Step 1 — Preparation (10 minutes + marinating time)

  1. Cut chicken — cut the chicken into even 3–4 cm cubes. Even pieces cook evenly.
  2. Pat dry with paper towels.
  3. Mix olive oil and rub — mix the olive oil with the dry rub in a bowl to form a thick paste.
  4. Marinate chicken — toss the chicken cubes with the rub paste so each piece is well coated.
  5. Let it marinate — at least 30 minutes, or overnight in the refrigerator for the deepest flavor. → More about marinating chicken
  6. Skewer the chicken — alternate chicken and vegetables (if using). Don't pack too tightly — leave some space for proper heat circulation.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for direct heat over medium-high heat — approx. 200–220°C.
  2. Grease the grill grate with a paper towel soaked in oil — prevents sticking.

Step 3 — Grilling (12–18 minutes)

  1. Place the skewers on the BBQ and grill for 3–4 minutes per side — a total of 4 sides for even cooking.
  2. Turn regularly — every 3–4 minutes.
  3. The kebab is ready when the chicken is golden brown and the juices run clear.
  4. Internal temperature: at least 75°C in the thickest part.

Step 4 — Serving

Serve directly from the BBQ — kebab is best hot. Slide the pieces off the skewer onto a plate or into a wrap.

Serving suggestions

  • In a pita or wrap — with tzatziki, sliced tomato, cucumber, and red onion
  • With tahini sauce — the classic Middle Eastern accompaniment
  • With garlic sauce — creamy and quick
  • On a platter — as a snack with dipping sauces
  • With rice and salad — as a complete meal

Tips for perfect chicken kebab

  • Chicken thigh over chicken breast — juicier and more forgiving on the BBQ
  • Evenly cut pieces — ensures even cooking. Uneven pieces result in dry small pieces and raw large pieces
  • Soak wooden skewers — at least 30 minutes in water so they don't burn
  • Don't skewer too tightly — leave some space between the pieces for better heat circulation
  • Grease the grill grate — prevents sticking and gives nicer grill marks
  • Turn regularly — every 3–4 minutes for even cooking on all sides

Frequently asked questions

How long should chicken kebab be on the BBQ?

Count on 12–18 minutes total over direct heat of 200–220°C — approx. 3–4 minutes per side. The internal temperature should be at least 75°C.

Can I also make chicken kebab in the oven or air fryer?

Oven: 220°C grill function, 15–20 minutes, turning halfway.
Air fryer: 200°C, 12–15 minutes, turning halfway. Gives a surprisingly crispy exterior.

What's the difference between kebab and shawarma?

Kebab are pieces of meat on a skewer — grilled over direct heat. Shawarma is meat slowly grilled on a vertical spit and sliced thinly. The spices are similar — our Shawarma rub works perfectly for both.

More chicken inspiration

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