Middle Eastern-Style Grilled Chicken Kabobs
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes
reduce to 1/2 teaspoon for less heat
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice
from one lemon
- 1-3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves
minced
- 2-1/2 to 3 pounds boneless skinless chicken thighs
trimmed of excess fat and cut into 1-1/2-inch pieces, see note
- 1 large red onion
cut into 1-inch chunks
- Vegetable oil
for greasing the grill
Directions
- 1
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- 2
Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- 3
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- 4
Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
Middle Eastern-Style Grilled Chicken Kabobs
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About this Recipe
Dreaming of vibrant, flavor-packed grilled chicken that transports you straight to the bustling markets of the Middle East? These Middle Eastern-Style Grilled Chicken Kabobs are your answer, delivering tender, aromatic chicken that's simple to prepare but rich in taste. You'll love how easily these come together for a weeknight dinner or a weekend gathering.
What makes this recipe truly special is the powerful yet balanced marinade. Whole milk Greek yogurt acts as a brilliant tenderizer, ensuring every piece of chicken is incredibly juicy, while fresh lemon juice and zest brighten the flavors. The real magic, though, comes from the authentic blend of spices—paprika, cumin, and a hint of cinnamon—creating that distinctive, warm Middle Eastern character that sets these kabobs apart from ordinary grilled chicken.
Expect a symphony of flavors and textures with every bite. The chicken, infused deeply with the fragrant marinade, will be wonderfully tender, complemented by the sweet, charred notes of grilled red onion. The gentle heat from the crushed red pepper flakes provides a pleasant warmth that lingers just right, making each kabob irresistibly savory and satisfying. This dish offers a delightful balance of tang, spice, and savory depth.
Feel free to customize these kabobs to your preference. While chicken thighs offer unparalleled juiciness, you could swap them for chicken breast for a leaner option, though ensure careful grilling to maintain tenderness. Adjust the crushed red pepper flakes to your desired heat level, or omit them entirely. For added variety, consider adding other sturdy vegetables like bell peppers or zucchini chunks to the skewers alongside the red onion.
These flavorful kabobs are perfect for a casual backyard BBQ or a quick, satisfying family dinner. Serve them alongside fluffy basmati rice, warm pita bread, or a simple cucumber and tomato salad for a complete and utterly delicious meal.