Chicken Shish Kabobs

How has What’s Gaby Cooking been around for so many years and yet we’ve never talked about Chicken Shish Kabobs?!? These things are the BEST.

Chicken Shish Kabobs from (@whatsgabycookin)

My dad makes the best Chicken Shish Kabobs ever and I’ve taken his recipe and added my spin because THAT’S HOW I ROLL. Everything is perfectly seasoned with my Go To Seasoning blend. The chicken is threaded on the skewers nice and tight so everything stays juicy. It’s served with basil vinaigrette because hello, have you tried it yet? GAME CHANGER. You get the idea.

Chicken Shish Kabobs from (@whatsgabycookin)

This is one of those recipes that’s going to be in your weekly summer rotation starting today! Whip these Chicken Shish Kabobs up, serve them with a big salad, or a bowl of pasta or rice, or wrap them in some pita and add some grilled veggies… you get the idea. They are so good, you’ll want to eat them every which way! And if you want to switch it up sometime, use the cilantro vinaigrette instead. Just as good and a totally different flavor profile!

Chicken Shish Kabobs from (@whatsgabycookin)

Chicken Shish Kabobs

Chicken Shish Kabobs


    For the chicken:
  • 3 tablespoons Gaby’s Go To Seasoning
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, roughly chopped
  • 1 lemon, juiced
  • 1 lemon, cut into wedges/sliced for serving
  • 3 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes
  • 1 recipe Basil Vinaigrette


  1. Combine the seasoning, olive oil red wine vinegar, salt, pepper, garlic and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 1 hour.
  2. Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional gaby’s go-to seasoning.
  3. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Hi. I would love to purchase your Go To Blend. I live in Canada. Any idea where I can purchase this in Canada? Thanks in advance for any information you can provide.

  2. The chicken shish kabob sound delicious ‘! Look forward to trying them out! Have a great week!
    Thank you Gaby,

  3. I tried your Gaby seasoning (the one in blue can) with three sliced small red potatoes and olive oil. Ate ALL of it, none leftover for the next night. I am cutting back on salt , so was glad to find this so tasty.

  4. I could eat this every night in the Summer. And that basil dressing sounds so good!

  5. I live in Puerto Rico and no Williams Sonoma here. Do you have a recipe for your spice blend to keep on hand? Gracias!

  6. Hi Gaby, I have just discovered your wonderful website!! My new favourite addiction. I am from australia and have just relocated to Finland for my husbands work with our two children. Sadly I cant access the Williams Sanoma website from Finland. It won’t allow it and I get blocked. Is there anyway I can substitute your blend with something else? Thanks so much. Alicia

    1. I also just discovered this website and am very excited about the weekly meal plans. However, since I live in Germany, I have the same problem that Williams Sanoma wont even let me viw their site. 🙁 And no, there are no WS stores in Germany.

  7. I made this last weekend with grilled zucchini and naan bread, and it was a hit! Great leftovers, too!

  8. Hi Gaby! Your recipes never disappoint. Can the chicken be in the marinade for say 12 hours? I am going camping next weekend and I am in charge of Saturday night dinner. I would like to get all the prep work done in the morning so all I have to do is get the grill going at dinner time. I’m thinking smookies for dessert. I cant wait!

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