These Middle Eastern-style grilled chicken kabobs are tender, flavorful, and marinated in a spiced Greek yogurt mixture with lemon and garlic. Grilled with red onions, they make a delicious and satisfying meal.
Author:Emily
Prep Time:35 minutes
Cook Time:15 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Grill
Cuisine:Middle Eastern
Diet:Halal
Ingredients
1 cup plain whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
½ teaspoon cumin
⅛ teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest of one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 cloves garlic, minced
2½ to 3 lb boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-in/4-cm pieces
1 large red onion, cut into 1-in (2.5-cm) chunks
Vegetable oil, for greasing the grill
Instructions
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic to make the marinade.
Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, alternating with red onion chunks. Avoid overcrowding the skewers.
Place the kabobs on the prepared baking sheet and brush the marinade evenly over the chicken. Cover and refrigerate for at least 8 hours or overnight.
Preheat the grill to medium-high heat. Lightly grease the grill grates with vegetable oil using paper towels and tongs.
Grill the chicken kabobs until golden brown and cooked through, turning occasionally, for 13 to 15 minutes.
Transfer the kabobs to a platter and serve.
Notes
Use 6 to 8 skewers depending on the size of the chicken pieces.
The yogurt marinade can cause sticking on the grill, so use a metal spatula if needed to loosen the kabobs.
Marinating overnight provides the best flavor and tenderness.
Serve with rice, flatbread, salad, or a yogurt-based sauce.