Description
These Middle Eastern-style grilled chicken kabobs are marinated in a spiced yogurt mixture, resulting in tender, juicy meat with vibrant, smoky flavor.
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes
- Zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- 2 1/2 to 3 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 large red onion, cut into chunks
- Vegetable oil (for greasing the grill)
Instructions
- In a medium bowl, mix together yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic.
- Thread chicken and onion pieces onto skewers, alternating evenly. Place on a foil-lined baking sheet.
- Brush the marinade generously over the chicken, coating well. Cover and refrigerate for at least 8 hours or overnight.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the kabobs for 13 to 15 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a platter and serve warm.
Notes
- Soaking wooden skewers in water for 30 minutes helps prevent burning if not using metal skewers.
- Do not overcrowd skewers to ensure even cooking.
- The yogurt marinade can cause sticking; use a spatula to gently release if needed.
- Serve with rice, flatbread, or a fresh salad.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 140 mg
