Middle Eastern-Style Grilled Chicken Kabobs Recipe
These Middle Eastern-Style Grilled Chicken Kabobs feature tender, flavorful chicken thighs marinated in a fragrant yogurt and spice mixture, then grilled to perfection alongside sweet red onion chunks. The marinade’s blend of paprika, cumin, cinnamon, and lemon juice infuses the chicken with a vibrant and aromatic taste. Perfect for a summer barbecue or an easy weeknight dinner, these kabobs deliver juicy, well-seasoned bites that are sure to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
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 Vegetables
- 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 plain Greek yogurt, extra-virgin olive oil, paprika, cumin, cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, black pepper, and minced garlic. Stir thoroughly to create a smooth and fragrant marinade.
- Assemble the Kabobs: Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, folding any long or thin pieces to fit. Alternate pieces of chicken with chunks of red onion, ensuring the skewers are not overly crowded. You will need between 6 and 8 skewers. Place the assembled kabobs on the prepared baking sheet.
- Marinate the Chicken: Brush the marinade generously all over the chicken and onion on the skewers, coating them thoroughly. Cover the baking sheet with plastic wrap and refrigerate the kabobs for at least eight hours or overnight to allow the flavors to deeply penetrate the meat.
- Preheat and Prepare the Grill: Preheat the grill to medium-high heat. To prevent sticking, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub it over the grill grates several times until they are glossy and well-coated.
- Grill the Kabobs: Place the marinated chicken kabobs on the grill. Cook them for 13 to 15 minutes, turning the skewers occasionally to ensure even browning and thorough cooking. The yogurt marinade may cause the kabobs to stick; if needed, use a metal BBQ spatula to gently scrape and release them from the grates.
- Serve: Once cooked through and golden brown, transfer the kabobs to a platter and serve immediately while hot.
Notes
- For easier handling, use metal skewers; if using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Marinating the chicken overnight enhances flavor and tenderness, but if short on time, marinate for at least 8 hours.
- Adjust crushed red pepper flakes to control the spice level.
- Ensure the grill grates are well-oiled to prevent the yogurt-based marinade from sticking.
- Chicken thighs are preferred for their juiciness, but boneless skinless chicken breasts can be used if desired, though they may be less tender.
