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Clean recipe · onceuponachef.com

Grilled Chicken Kabobs (Middle Eastern-Style)

These easy grilled chicken kabobs are packed with flavor, with lightly charred edges and a deliciously smoky finish. Perfect for summer cookouts, casual dinners, or feeding a crowd.

Original recipe: onceuponachef.com

Yield:
4 servings
Prep:
35 min
Cook:
15 min
Total:
50 min
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Grilled Chicken Kabobs (Middle Eastern-Style)

Ingredients

  1. 1 cup plain whole milk Greek yogurt
  2. 2 tablespoons extra-virgin olive oil
  3. 2 teaspoons paprika
  4. ½ teaspoon cumin
  5. ⅛ teaspoon ground cinnamon
  6. 1 teaspoon crushed red pepper flakes ((reduce to ½ teaspoon for less heat))
  7. Zest of one lemon
  8. 2 tablespoons freshly squeezed lemon juice, (from one lemon)
  9. 1¾ teaspoons salt
  10. ½ teaspoon freshly ground black pepper
  11. 5 cloves garlic, (minced)
  12. 2½ to 3 lb boneless skinless chicken thighs, (trimmed of excess fat and cut into 1½-in/4-cm pieces (see note))
  13. 1 large red onion, (cut into 1-in (2.5-cm) chunks)
  14. Vegetable oil, (for greasing the grill)

Instructions

  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers.
  3. Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  4. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
  5. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.)
  6. Transfer the kabobs to a platter and serve.