Middle Eastern-Style Grilled Chicken Kabobs
Juicy, smoky, and packed with warm Middle Eastern spices, these grilled chicken kabobs by Amanda are easy enough for beginners yet delicious enough to impress. Marinated in a creamy yogurt and lemon mixture, they turn simple chicken into a charred, flavorful masterpiece that’s perfect for family meals or your next cookout.
Equipment
- Grill
- Mixing Bowl
- Metal or wooden skewers
- Tongs
Ingredients
Marinade & Kabobs
- 1 cup plain whole milk Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tsp paprika
- 0.5 tsp ground cumin
- 0.125 tsp ground cinnamon
- 1 tsp crushed red pepper flakes
- 1 lemon zest from 1 lemon
- 2 tbsp lemon juice freshly squeezed
- 1.75 tsp salt
- 0.5 tsp freshly ground black pepper
- 5 cloves garlic minced
- 2.5 lb boneless skinless chicken thighs trimmed and cut into chunks
- 1 large red onion cut into 1-inch chunks
- vegetable oil for greasing the grill
Instructions
- Whisk yogurt, olive oil, spices, lemon zest and juice, garlic, salt, and pepper in a medium bowl until smooth and creamy.
- Trim and cut chicken thighs into chunks. Thread onto skewers, alternating with red onion pieces.
- Lay skewers on a foil-lined tray and brush generously with marinade. Cover and refrigerate for at least 8 hours or overnight.
- Preheat grill to medium-high. Grease grill grates well using oil-dipped paper towels.
- Grill skewers, turning occasionally, until charred and cooked through, about 10–15 minutes. Let rest for a minute before serving.
Notes
Use metal skewers or soak wooden ones to prevent burning. Marinate overnight for the juiciest results. Pair with rice, flatbread, or salad.
Nutrition
Calories: 375kcalCarbohydrates: 5gProtein: 35gFat: 23gSaturated Fat: 6gCholesterol: 165mgSodium: 790mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 5mgCalcium: 80mgIron: 2.1mg
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