Description
These Middle Eastern-Style Grilled Chicken Kabobs are marinated overnight in a flavorful blend of Greek yogurt, spices, lemon, and garlic, then grilled to juicy perfection. Tender chicken thighs are skewered with red onions and cooked on a medium-high grill, resulting in a smoky, aromatic dish perfect for any summer barbecue or casual dinner.
Ingredients
Marinade:
- 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
Chicken and Skewers:
- 2½ to 3 lb boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4-cm) pieces
- 1 large red onion, cut into 1-inch (2.5-cm) chunks
- Vegetable oil, for greasing the grill
Instructions
- Prepare the Marinade: In a medium bowl, combine the Greek yogurt, extra-virgin olive oil, paprika, cumin, ground cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, black pepper, and minced garlic. Stir thoroughly to create a smooth, aromatic marinade.
- Assemble the Kabobs: Line a baking sheet with aluminum foil for easy clean-up. Thread the chicken pieces onto metal skewers, folding longer thin pieces as needed, alternating them with chunks of red onion. Avoid crowding the skewers to ensure even cooking; you will need between 6 and 8 skewers in total. Place the assembled kabobs on the prepared baking sheet.
- Marinate the Chicken: Brush the marinade generously all over the chicken and onions on each skewer, ensuring thorough coating. Cover the baking sheet with plastic wrap and refrigerate the kabobs for at least eight hours or overnight to allow deep flavor penetration and tenderization.
- Prepare the Grill: Preheat your grill to medium-high heat. To prevent sticking, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub the grill grates several times until they are glossy and well-coated with oil.
- Grill the Kabobs: Place the marinated chicken kabobs on the hot grill. Cook for 13 to 15 minutes, turning occasionally to ensure even browning and thorough cooking. The yogurt in the marinade can cause sticking; if needed, use a metal BBQ spatula to gently scrape underneath the kabobs and release them from the grates.
- Serve: When the chicken is cooked through and has a nicely charred exterior, transfer the kabobs to a platter. Serve immediately for best flavor and juiciness.
Notes
- For less heat, reduce the crushed red pepper flakes to ½ teaspoon.
- Using boneless skinless chicken thighs ensures the kabobs stay juicy and flavorful.
- Be careful not to overcrowd the skewers to allow even cooking and better charring.
- Metal skewers work best for grilling as they conduct heat and cook the meat from the inside as well.
- Marinating overnight improves flavor depth and tenderness significantly.
- Greasing the grill helps prevent the yogurt-based marinade from sticking.