Middle Eastern-Style Grilled Chicken Kabobs
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes
reduce to ½ teaspoon for less heat
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice
from one lemon
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 garlic cloves
minced
- 2½ to 3 pounds boneless skinless chicken thighs
trimmed of excess fat and cut into 1½-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
Longing for those perfectly charred, juicy chicken bites that transport you straight to a sun-drenched patio? You'll make these flavorful chicken kabobs all summer long, bringing the taste of the Middle East right to your backyard grill.
The secret to these tender, aromatic grilled chicken kabobs lies in a rich, Middle Eastern-inspired marinade. Whole milk Greek yogurt works wonders, tenderizing the chicken while a vibrant blend of paprika, cumin, cinnamon, lemon zest, and fresh garlic infuses every piece with deep, complex flavors that truly sing.
Get ready for a grilling experience that’s as delightful to prepare as it is to eat. Each bite of these chicken kabobs delivers an explosion of savory and subtly spiced notes, brightened by a lively lemon tang. The chicken emerges incredibly tender and moist from the grill, beautifully complemented by the sweet char of red onion. The hint of crushed red pepper flakes provides a gentle warmth that balances the earthy spices, making for an irresistibly balanced dish.
Tailor these delicious kabobs to your preference. If you prefer less heat, simply reduce the crushed red pepper flakes to ½ teaspoon. For a different texture, consider adding bell peppers or zucchini chunks to the skewers alongside the red onion, ensuring they are cut to a similar size for even cooking. While boneless skinless chicken thighs are specified for their juiciness, you can experiment with chicken breast if preferred, though cooking times may vary slightly.
These Middle Eastern-style grilled chicken kabobs are perfect for any summer gathering, from casual backyard cookouts to more festive outdoor meals. Serve them alongside a fresh salad, fluffy rice, or warm pita bread for a complete and satisfying meal that will impress your guests.