Middle Eastern-Style Grilled Chicken Kabobs Recipe
These Middle Eastern-Style Grilled Chicken Kabobs feature juicy, flavorful chicken thighs marinated in a rich blend of Greek yogurt, aromatic spices, and fresh lemon. Grilled to perfection alongside tender red onions, these kabobs are a delicious and vibrant dish perfect for summer cookouts or any dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Marinade 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
Main Ingredients
- 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces
- 1 large red onion, cut into 1-inch 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, cinnamon, crushed red pepper flakes, lemon zest, freshly squeezed lemon juice, salt, black pepper, and minced garlic. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Kabobs: Line a baking sheet with aluminum foil for easy clean-up. Thread the chicken pieces onto metal skewers, folding the pieces if they are long and thin. Alternate pieces of chicken with chunks of red onion on each skewer, being careful not to overcrowd them. You will need between 6 to 8 skewers. Place the prepared kabobs on the baking sheet. Generously brush the marinade all over the chicken and onions to ensure thorough coating. Cover the kabobs and refrigerate for at least eight hours or overnight to allow the flavors to penetrate the meat.
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat. To prevent sticking, take a wad of paper towels dipped lightly in vegetable oil and, using tongs, 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 preheated grill. Cook for 13 to 15 minutes, turning the skewers occasionally to ensure even cooking. Grill until the chicken is golden brown and cooked through. Due to the yogurt marinade, the kabobs may stick to the grill grates; use a metal BBQ spatula carefully to loosen them if needed. Once cooked, transfer the kabobs to a serving platter.
- Serve: Serve the grilled chicken kabobs hot, perfect as a main dish for gatherings or a flavorful weeknight meal.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful kabobs that stay tender during grilling.
- Marinate the chicken for at least 8 hours or overnight to maximize flavor and tenderness.
- If you prefer less heat, reduce the crushed red pepper flakes to ½ teaspoon.
- Vegetable oil on the grill grates helps prevent the yogurt-based marinade from sticking.
- Metal skewers are recommended for better heat conduction and durability on the grill.
