The Juiciest Chicken Kebabs: Secrets to Tender, Flavor-Packed Skewers Every Time

Step 1: Cube for Maximum Surface Area Cut chicken thighs into 1½-inch cubes. This size is crucial—too small and they dry out; too large and they don’t cook evenly. Chicken thighs have a more irregular shape than breast, so aim for uniform thickness rather than perfect cubes.

Step 1: The Double-Skewer Method The most frustrating part of kebabs is food spinning when you try to flip them. Solve this by using two parallel skewers for each kebab. This locks the chicken and vegetables in place, allowing easy turning and even cooking. If using single skewers, thread chicken and veggies in an “S” pattern to create friction.