Whether it’s spelled kabob or kebab, grilled meat and veggies on a skewer spell delicious any day of the week. Let’s get started!.
Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to make sure your kabobs are done. Whether you choose beef, chicken, shrimp or vegetarian kabobs, there’s a wide variety of meats, veggies and fruits you can combine to please your family. To get you started, we’ve listed some of the classics — but there’s no need to limit yourself to these — get creative! Be sure to stick to a single protein choice on each kabob, as grilling times for beef, chicken and shrimp will vary. Many people enjoy the mingling of flavors when cooking veggies and meat on the same kabob. Others choose to thread each kabob with a different ingredient so that each type of food gets the right amount of time on the grill.
Are you planning a backyard barbecue and wondering exactly how long to cook those chicken kabobs on your charcoal grill? You’re not alone! Getting the timing right can mean the difference between juicy, flavorful chicken and dry overcooked disappointment.
This complete guide will teach you everything you need to know about grilling chicken kabobs perfectly, with a focus on the best times and ways to use charcoal. Let’s fire up that grill and get cooking!.
The Quick Answer: Chicken Kabob Cooking Time
For those who just want the bottom line:
- Chicken kabobs on a charcoal grill typically need about 10-15 minutes total cooking time
- The internal temperature should reach 165°F (74°C) for food safety
- Turn them every 2-3 minutes for even cooking
But there’s so much more to creating truly delicious kabobs! Let’s dive deeper into the process.
Preparing Your Chicken Kabobs for Grilling Success
Choosing the Right Chicken
Before we even get to cooking times let’s talk about what makes a good kabob
- Boneless, skinless chicken breast or thigh meat works best
- Thigh meat is more forgiving and stays juicier during grilling
- Cut chicken into uniform 1-inch cubes for even cooking
- Too large = uneven cooking; too small = dry chicken
Marinade Magic
A good marinade isn’t just about flavor—it helps keep your chicken moist during grilling:
- Marinate chicken for at least 30 minutes, ideally 2-4 hours
- Don’t exceed 12 hours or acidic marinades can make chicken mushy
- Good marinade bases include olive oil, lemon juice, garlic, and your favorite spices
- Some popular marinade options:
- Lemon Herb: Lemon juice, olive oil, garlic, oregano, and thyme
- Teriyaki: Soy sauce, honey, ginger, and garlic
- Greek: Olive oil, lemon juice, oregano, garlic
Skewering Tips
The way you build your kabobs affects cooking time:
- Leave small spaces between pieces for better heat circulation
- Metal skewers conduct heat and help cook from inside out
- If using wooden skewers, soak in water for at least 30 minutes to prevent burning
- Alternate chicken with vegetables of similar size for even cooking
Setting Up Your Charcoal Grill
The right grill setup is crucial for perfect chicken kabobs!
Charcoal Selection and Lighting
- Briquettes are consistent and easy to manage
- Lump charcoal burns hotter with more natural flavor
- Use a chimney starter for even lighting
- Allow 20-30 minutes for coals to develop white ash coating
Creating the Perfect Grilling Zones
For chicken kabobs, a two-zone fire gives you better control:
- Place hot charcoal on one side of grill (direct heat zone)
- Leave the other side empty (indirect heat zone)
- This allows you to sear first, then finish cooking without burning
Temperature Target
- Ideal temperature range: 375-450°F (190-232°C)
- Hand test: If you can hold your hand 6 inches above the grate for about 4 seconds, it’s around the right temperature
The Actual Grilling Process: Timing is Everything
Now for the main event—actually grilling those chicken kabobs!
Step 1: Preheat and Prep
- Clean and oil your grill grates thoroughly
- Preheat grill for 10-15 minutes
- Ensure kabobs are at room temperature for even cooking
Step 2: Initial Searing
- Place kabobs over the direct heat zone
- Sear for 2-3 minutes per side to develop grill marks
- This initial searing locks in juices
Step 3: Finish Cooking
- Move kabobs to indirect heat zone
- Close the lid to maintain consistent temperature
- Total cooking time: 10-15 minutes
- Turn kabobs every 2-3 minutes for even cooking
Step 4: Temperature Check
The most reliable way to know when your kabobs are done:
- Use a meat thermometer to check internal temperature
- Chicken is safe at 165°F (74°C)
- Check the thickest piece of chicken on the skewer
Troubleshooting Common Kabob Problems
Problem: Dry Chicken
- Solution: Don’t overcook! Once you hit 165°F, remove immediately
- Use a marinade with oil to help retain moisture
- Let kabobs rest for 3-5 minutes before serving
Problem: Burnt Vegetables
- Solution: Cut vegetables to similar size as chicken
- Consider par-cooking denser vegetables before skewering
- Or make separate vegetable and chicken kabobs
Problem: Uneven Cooking
- Solution: Ensure uniform chicken cube size (1-inch is ideal)
- Maintain consistent turning schedule
- Consider how you arrange items on skewers
What to Serve with Your Perfectly Grilled Chicken Kabobs
Your perfectly timed chicken kabobs deserve great accompaniments:
- Grains: Rice, couscous, or quinoa
- Fresh options: Garden salad, grilled corn
- Breads: Warm pita or flatbread
- Dipping sauces: Tzatziki, hummus, or spicy yogurt sauce
Frequently Asked Questions
Can I make kabobs ahead of time? Yes, you can put them together up to 24 hours before grilling. Store covered in the refrigerator.
What vegetables work best with chicken kabobs?
Bell peppers, red onion, zucchini, cherry tomatoes, and mushrooms all grill beautifully.
How do I prevent sticking?
Clean and oil your grill grates well before cooking, and don’t try to turn kabobs too early.
Can I cook chicken kabobs in the oven if the weather’s bad?
Absolutely! Bake at 400°F (200°C) for about 20-25 minutes, turning occasionally.
Should I use direct or indirect heat?
I recommend starting with direct heat for searing, then moving to indirect heat to finish cooking through.
Final Thoughts on Grilling Time
Remember that the total cooking time is only supposed to be 10 to 15 minutes, but this can change for a number of reasons, including:
- Chicken piece size
- Grill temperature
- Wind conditions
- Starting temperature of the meat
- Type of charcoal used
The internal temperature of 165°F is the best way to tell if the food is done, not just how long it took. Invest in a good instant-read thermometer for best results!.
With these guidelines and a little practice, you’ll be the kabob king or queen of your neighborhood, serving up perfectly grilled chicken kabobs with confidence. The charcoal adds that unmistakable smoky flavor that takes these skewers to the next level.
Happy grilling!
Kingsford® Preserve the Pit
Kingsford is still dedicated to honoring Black barbecue culture by starting the second year of Preserve the Pit and investing twice as much in people who want to become barbecue professionals.
An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.
Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.
It doesn’t matter if it’s spelled kabob or kebab—grilled meat and vegetables on a stick are always tasty. Let’s get started!.
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Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. Also, don’t forget the digital meat thermometer—it’s the best way to tell when your kabobs are done. Whether you choose beef, chicken, shrimp or vegetarian kabobs, there’s a wide variety of meats, veggies and fruits you can combine to please your family. For ideas, here are some classics, but don’t stop there—be creative! For each kabob, make sure to use only one type of protein, since beef, chicken, and shrimp will all cook at different times on the grill. Many people enjoy the mingling of flavors when cooking veggies and meat on the same kabob. Others opt to thread each kabob with a single ingredient, to ensure a perfect grilling time for each type of food.
- Kingsford® Original Charcoal Briquets
- Kingsford® Chimney Starter (Optional)
- Preferred Ignition Aid (Fire Starters, Kindling or Lighter Fluid)
- Digital Meat Thermometer
- Tongs
- Bamboo or Metal Skewers
- Paper Towels
- Cooking Oil
- Containers for Marinating
- Sharp Knife
- You can choose a protein or all vegetables: tri-tip steak or sirloin of beef, chicken breast without skin or bones, or large shrimp (21 to 25 count per pound).
- Mix and match these tasty foods: mushrooms, cherry tomatoes, zucchini or summer squash, bell peppers, pineapple chunks, onions, green onions
- To improve the taste, use olive oil, salt and pepper to taste, and your favorite marinade (if you want to use one).
- Soak bamboo skewers in water for an hour before grilling if you’re not using metal ones. This will keep them from catching fire on the grill.
- Cut the beef or chicken into 1 to 1 ½” square cubes or chunks. Just be careful not to cut the meat too small, or it will cook too quickly.
- Make the vegetable pieces the same size as the beef or chicken: 1 to 1 ½” squares.
- Do not mix the beef, chicken, shrimp, or vegetables together if you choose to marinate.
- Marinate for at least 1 hour, or even overnight.
- Once everything has marinated, it’s time to thread the kabobs.
- If you don’t want to marinate, just salt and pepper the meat, shrimp, or vegetables and brush them with olive oil.
- If you want to keep the shrimp from spinning, it’s best to use two skewers next to each other for each kabob.
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