Description
These Easy Middle Eastern-Style Grilled Chicken Kabobs offer a flavorful and tender option for a grilled meal. Marinated overnight in a spiced yogurt mixture with garlic, lemon, and aromatic spices, the chicken thighs become juicy and full of vibrant flavor. Skewered with red onions and grilled to perfection, these kabobs are perfect for an outdoor barbecue or an easy weeknight dinner.
Ingredients
Marinade 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
Main Ingredients
- 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
- Prepare the marinade: In a medium bowl, mix together Greek yogurt, extra-virgin olive oil, paprika, cumin, cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, black pepper, and minced garlic until well combined to create a flavorful marinade.
- Assemble the kabobs: Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, folding pieces if long and thin, alternating with chunks of red onion. Ensure skewers are not overcrowded to allow even cooking. Place the skewers on the prepared baking sheet. Brush the yogurt marinade generously over the meat and onions, coating thoroughly. Cover the tray and refrigerate the kabobs for at least eight hours or overnight to allow the flavors to penetrate.
- Preheat and grease the grill: Preheat the grill to medium-high heat. To prevent sticking, lightly dip a wad of paper towels in vegetable oil and carefully rub it over the grill grates using tongs to coat them evenly.
- Grill the kabobs: Place the marinated chicken kabobs on the preheated grill. Cook for 13 to 15 minutes, turning occasionally to ensure even browning and thorough cooking. The yogurt marinade can cause sticking, so if necessary, carefully use a metal BBQ spatula to lift and release the kabobs from the grill grates.
- Serve: Once cooked through and golden brown, transfer the kabobs to a platter. Serve immediately while hot for the best flavor and texture.
Notes
- Marinate the chicken for at least eight hours or overnight for maximum flavor and tenderness.
- If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent burning on the grill.
- Be careful not to overcrowd the skewers to ensure even cooking and proper heat circulation.
- If you prefer less heat, reduce the crushed red pepper flakes to ½ teaspoon or omit entirely.
- The yogurt marinade helps tenderize the chicken but can cause sticking, so be sure to oil the grill grates properly.