Description
These Middle Eastern-style grilled chicken kabobs feature tender, juicy chicken thighs marinated overnight in a flavorful blend of Greek yogurt, spices, lemon, and garlic, then grilled to perfection with a slight char and smoky aroma. Perfect for summer cookouts or a flavorful weeknight dinner, these kabobs are vibrant, aromatic, and deliciously satisfying.
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
Main Ingredients
- 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, freshly squeezed lemon juice, salt, black pepper, and minced garlic. Mix well until all ingredients are fully incorporated, creating a rich and aromatic marinade base.
- Skewer the chicken and onions: Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, folding long or thin pieces if necessary, alternating with chunks of red onion. Avoid overcrowding the skewers to ensure even cooking; you will need about 6 to 8 skewers in total.
- Marinate the kabobs: Place the threaded kabobs on the prepared baking sheet. Brush the marinade generously over all sides of the chicken and onions to coat well. Cover the baking sheet tightly with plastic wrap or foil and refrigerate for at least eight hours or overnight to allow the flavors to deeply penetrate and the chicken to tenderize.
- Preheat and prepare the grill: When ready to cook, preheat the grill to medium-high heat. To prevent sticking, lightly dip a wad of paper towels in vegetable oil, and using tongs, rub the oil evenly over the grill grates until they are glossy and well coated.
- Grill the chicken kabobs: Place the marinated skewers on the hot grill. Cook, turning occasionally, until the chicken is golden brown, slightly charred on edges, and cooked through, about 13 to 15 minutes total. Since the yogurt marinade can cause sticking, use a metal BBQ spatula to gently scrape under the kabobs as needed to release them from the grates.
- Serve: Transfer the grilled kabobs to a serving platter and serve hot. Enjoy these flavorful kabobs with your choice of sides such as rice, salad, or flatbread.
Notes
- For less spicy kabobs, reduce the crushed red pepper flakes to ½ teaspoon.
- Metal skewers are recommended for durability and better heat conduction; if using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.
- Marinating overnight ensures tender and deeply flavored chicken, but a minimum of eight hours is sufficient.
- To avoid sticking, make sure the grill grates are well oiled and use a metal spatula to gently lift the kabobs if they stick.
- Boneless, skinless chicken thighs remain juicy and flavorful; you can substitute with chicken breasts but they may be less tender.