Middle Eastern Chicken Kebabs

5 stars based on 38 votes


This is one of my favorite recipes for entertaining. Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above), with my Couscous Salad with Apricot Vinaigrette or on top of a Greek salad. Just be sure to make extra — the first time I made this dish for a crowd, I actually ran out of food!

Begin by combining the marinade ingredients in a small bowl.

You’ll see that there’s a good bit of crushed red chili flakes in the recipe. I love the heat, but you can always cut back a little if you prefer.

Next, prepare the chicken. I’ve specified boneless skinless chicken thighs for this recipe. They’re more flavorful than chicken breasts, and easier to cook without drying out. I know some people prefer white meat (my husband included) but I’d urge you to try the chicken thighs — I’ve made it both ways, and it’s far superior with dark meat.

The only drawback to using chicken thighs is that they need to be trimmed of any excess fat and gristle before you use them. I think it’s easiest to use kitchen shears, as opposed to a knife. (Note that there’s a fair amount of waste with the thighs — that’s why the recipe calls for 2-1/2 pounds of dark meat versus 2 pounds of white meat.) Using the scissors, cut the meat into bite-sized pieces and then thread onto skewers alternating occasionally with the red onions.

Place the kebabs on a baking sheet lined with foil, and then spoon or brush the marinade over top, making sure to coat well. Cover and let the kebabs sit in the fridge for at least 8 hours or overnight — the longer the better.

Preheat the grill to medium-high heat, grease well, and then grill the kebabs until golden brown. As you can see, the yogurt makes a thick marinade that adheres to the chicken and creates a flavorful crust as it cooks.

This is a good one…Enjoy!


Middle Eastern Chicken Kebabs

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate


  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 garlic cloves, minced
  • 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
  • 1 large red onion, cut into wedges
  • Vegetable oil, for greasing the grill


  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. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. 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. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Fat: 15g
  • Saturated fat: 3g
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fiber: 1g
  • Protein: 41g
  • Sodium: 871mg
  • Cholesterol: 186mg

Reviews & Comments

  • 5 stars

    This chicken is amazing, I have made it almost every week since I first found it. I wanted to know what is the longest period of time that I can keep it marinated? Is 2 days too much? Thanks!

    - PkP on March 25, 2015 Reply
    • Two days is fine but I probably wouldn’t go any longer.

      - Jenn on March 25, 2015 Reply
  • Any suggestions if you don’t have Greek yogurt stocked in the house? I was thinking of trying sour cream… I know it’s more fat but kids are napping and trying not to run to the store.

    - Stephanie on March 12, 2015 Reply
    • Hi Stephanie, That should work :)

      - Jenn on March 12, 2015 Reply
      • 5 stars

        It was still amazing! Can’t wait to try it without the substitution. Thanks!

        - Stephanie on March 12, 2015 Reply
  • 5 stars

    Made the marinate but used it on salmon instead of chicken. It was fabulous! Served it with basmati rice pilaf with dried fruit and everyone loved it. Thanks for this recipe, I will try it with chicken next time.

    - Diana on March 2, 2015 Reply
  • 5 stars

    I just wanted to say thank you soo much for your sharing your recipes. I love this recipe with the basmati rice, tzatziki and homemade naan. You are now my go to girl!

    - Ashlea on February 26, 2015 Reply
  • 5 stars

    I made several types of kebabs for a party: lamb, beef, chicken. They were all pretty good, except everyone kept talking about how good the chicken kebabs were! Chicken was super tender and full of flavor. The recipe is so easy. I only marinated mine for 3 hours and still were delicious! Make this today!

    - LauraDenver on February 8, 2015 Reply
  • 5 stars

    I love this chicken recepie

    - manny on February 4, 2015 Reply
  • 5 stars

    This was amazing! It was a perfect, simple yogurt marinade, and the chicken thighs were the right choice. I bought enough chicken that it was supposed to last me a few nights of meals, but between my mom jumping in on it, my brother breaking his dairy-fast to snag some, and my inability to quit scarfing it down, it barely made it through the evening… I will definitely be making this again!

    - Danteo on January 29, 2015 Reply
  • what’s the recipe for the rice that it’s served with

    - saeed on January 25, 2015 Reply
  • 5 stars

    This was delicious! You can really taste the lemon juice. I added mushrooms and yellow squash to the kebabs & served with Trader Joe’s Naan breads. Will be adding this to my favourites!!

    - Mellonz on January 23, 2015 Reply
  • 4 stars

    Made these in broiler. I doubled everything to make sure to had enough. I marinated chicken and red onion chunks in pan in fridge overnight. Then threaded on skewers right before cooking. I thought they would cook quickly under 500 degree broiler but could not get a thermometer reading over 140 for 25 minutes. I am wondering if the amount of chicken vastly increased cooking time or did I perhaps put too much on each skewer? The texture of the chicken was wierd (husband bought at walmart so quality is questionable) but flavor was divine. Any thoughts?

    - Melanie Martin on January 21, 2015 Reply
    • Hi Melanie, Sometimes when a broiler gets too hot, it self regulates by turning off for a bit — that would definitely increase cooking time. That shouldn’t affect the texture of the meat though. More likely the chicken was frozen too many times and/or not defrosted properly.

      - Jenn on January 22, 2015 Reply
  • 5 stars

    Just made this for my family. I needed to make extra, it was so popular! So very delicious and I’m sure it will be requested frequently.

    - Jo on January 12, 2015 Reply
  • Pic looks so delicious. I will make it in the oven. Can you please tell me what will be the oven temperature and time? And do i have to set it in ‘bake’? Thanks!

    - Moon on January 6, 2015 Reply
    • Hi Moon, I would broil it. Set your oven rack about 4 inches from the heat source and broil, turning a few times so the kebabs brown evenly. Cook time should be about the same.

      - Jenn on January 8, 2015 Reply
  • 5 stars

    No kebabs, I just cooked the chicken thighs whole but followed the recipe. The chicken was delicious and my wife and 2 small kids loved it. One thing, I added a little sea salt before the thighs hit the grill and served with a side of saffron rice, pita, and greek yogurt sauce (olive oil, garlic, mint, grated cucumber, lemon, and salt). Thanks Jenn.

    - Chad on January 6, 2015 Reply
  • Do you think you could use this marinade for veggie kebabs, for my vegetarian friends out there? Would it taste good with tofu or chunks of zucchini/onion/artichoke or something?

    - Sarah on December 22, 2014 Reply
    • Hi Sarah, Yes, I think it’d work well with veggies and tofu.

      - Jenn on December 22, 2014 Reply
  • Hello,
    I don’t have a grill. Can I cook this in my oven or the broiler of the oven? If so how long should I leave it to cook for?

    - Summer on November 26, 2014 Reply
    • Hi Summer, Yes, you can use your broiler. Set your oven rack about 4 inches from the heat source and broil, turning a few times so the kebabs brown evenly. Cook time should be about the same.

      - Jenn on November 27, 2014 Reply
  • Can I use something vegan instead of greek yogurt? Trying to keep this kosher, thanks!!

    - jess on November 23, 2014 Reply
    • Hi Jess, I have never tried vegan yogurt so can’t say for sure, but I do think it would probably work.

      - Jenn on November 24, 2014 Reply
    • 5 stars

      Try onion and onion juice instead of yogurt(the white extract that comes out of the center of the onion not from juicing the peels). Chop up some LARGE white onion in the same plate you intend to marinade the chicken in over night. This way you won’t lose the juice on your cutting board. I also add some chopped green pepper and 1/2-1 tsp turmeric for a more Middle Eastern flavor. What I like to do is to marinade first and then thread onto the skewers without the onion and pepper, since they tend to burn before the chicken is ready.

      - Marjan on December 8, 2014 Reply
  • Hi jennifer, do you think this will work with 0% or fat free Greek yogurt?

    - Jennifer on November 22, 2014 Reply
    • Hi Jennifer, It will work, but won’t be quite as rich and flavorful. Could you use 2%?

      - Jenn on November 23, 2014 Reply
  • 5 stars

    Excellent! I made it without time to marinate more than 30 minutes, then cooked under the broiler, but it was still wonderful! Is it safe to leave raw poultry on a metal kabob stick over 8 hours?

    - Joan on November 17, 2014 Reply
    • Hi Joan, Glad you enjoyed! What is your concern with the metal kabob sticks?

      - Jenn on November 18, 2014 Reply
  • 5 stars

    Made this today for my husband,daughter and myself.Absolutely amazing.Having it again next week

    - Rachel on November 8, 2014 Reply
  • 5 stars

    Absolutely gorgeous. All the family loved this, I made these the day before so they really marinated! Highly recommended although I didn’t have any paprika so I used cayenne pepper instead and worked really well. Saved this recipe so I can make again

    - Becky on October 22, 2014 Reply
  • 5 stars

    This recipe is fabulous! The second time I have tried it, I chose lime instead of the lemon and it worked quite good adding a more oriental zing. Thank you for the recipe!

    - Ola on October 22, 2014 Reply
  • Oh my! Just made tonight for my husband and I and he couldn’t stop complimenting on the wonderful flavor and tenderness. I also used boneless chicken thighs (I prefer Brest meat, he thighs). His birthday is coming up and begged that I make this for his birthday dinner. Thank you!!

    - Demi on October 1, 2014 Reply
    • 5 stars

      Oops. 5 star for sure!!

      - Demi on October 1, 2014 Reply
  • 5 stars

    I absolutely love this recipe. I wanted to try with lamb loin chops. Do you think that would be good chef?

    - Lauren on September 28, 2014 Reply
    • Hi Lauren, I do think the marinade would work well with lamb. Please come back and let me know how it turns out.

      - Jenn on September 28, 2014 Reply
      • 5 stars


        The lamb chops were amazing! Thank you. :)

        - Lauren on September 30, 2014 Reply
        • So glad, Lauren. Now I’ll have to try it :)

          - Jenn on October 2, 2014 Reply
  • 5 stars

    A very good recipe, i’ll definitely be using it again. Thanks for sharing this recipe!

    - Martha Thomson on September 22, 2014 Reply
  • 5 stars

    Oh my goodness, this is an amazing recipe! I marinated the kabobs for only 4 hours, and they were spectacular. The only comment that I have is that the recipe made less than I expected. I used about 4.25 lbs of chicken, and I ended up with 9 kabobs. Otherwise, this one is a keeper!

    - Katherine on September 20, 2014 Reply
  • Hi there! the recipe sounds good! Im excited to try it! anyway, will I get the same result by using beef instead of chicken? thanks! :)

    - AmandaJaurigue on September 14, 2014 Reply
    • Hi Amanda, Beef should work just fine. Please let me know how it comes out.

      - Jenn on September 14, 2014 Reply
  • 5 stars

    Yum!!. My kids who are picky eaters loved the kebobs also. I followed the recipe as is except I didn’t add the cinnamon and substituted garlic powder for fresh garlic. This recipe is a keeper. Thank you for sharing.

    - Sierra D on September 10, 2014 Reply
  • 5 stars

    Tried this recipe tonight and I have to say it tasted just like the kebabs I ate in Dubai. Thanks for sharing the recipe!

    - Leila W on September 2, 2014 Reply
  • 5 stars

    Oh my this was AMAZING!!!

    - Laura on August 28, 2014 Reply
  • 5 stars

    I was looking for a recipe similar to Dream Dinners’ Terracotta Chicken and this sounded pretty close. I tried it with whole boneless skinless chicken breasts on the stove and it turned out amazingly, though the yogurt burned and smoked pretty badly. Next time I’ll do it on the grill as suggested, and will pound out the breasts beforehand so they don’t have to cook so long. The chicken was juicy and so flavorful and was the star of my Mediterranean inspired meal. Served it for guests and everyone loved it!

    - Rhiannon on August 26, 2014 Reply
  • 5 stars

    Made this recipe today and followed the ingredients and amounts to the T and it tasted great!! I marinated overnight and would say that is best . I had it with basmati rice with just a little butter and it couldn’t been better. I will def be making this again and i look forward to trying your other recipes. Thanks for sharing :)

    - Becky on August 8, 2014 Reply
    • I also wanted to add i grilled on a gas grill,but will try broiling it next time just to see if its just as good as i imagine it would be . That way i can make it in the winter not only in the summer months :)

      - Becky on August 8, 2014 Reply
  • Two questions:

    1. What is Max amount of time you’d want to marinade this? Put it in fridge today at 330pm and won’t cook until 630/7pm tomorrow night.

    2. Can I broil instead of grill? Don’t have access to one right now.

    Thanks so much, looking forward to this meal & love your website!

    - Elizabeth on August 3, 2014 Reply
    • Hi Elizabeth, It’s fine to marinate for that long and, yes, broiling will work. Hope you enjoy and please come back and let me know how they turn out!

      - Jenn on August 3, 2014 Reply
  • 5 stars

    Wow…I mean, seriously…wow! I made these under the broiler. Also made the Basmati Rice Pilaf. My SO and I literally had to make ourselves leave the table. SO good!

    - Edi on July 25, 2014 Reply
  • We don’t have a grill. How would I cook these in my oven/broiler?

    - Janet on July 24, 2014 Reply
    • Hi Janet, You can use your broiler. Set your oven rack about 4 inches from the heat source and broil, turning a few times so the kebabs brown evenly.

      - Jenn on July 25, 2014 Reply
      • How long would you broil the kebobs?

        (It looks like my oven’s broiling temp is 500 degrees. . . I plan on using chicken breast meat.)

        - Maureen on September 27, 2014 Reply
        • Hi Maureen, I’d say about 5 minutes per side for white meat.

          - Jenn on September 27, 2014 Reply
  • 5 stars

    This is one of my favorite recipes! I omitted cinnamon and added garlic powder. The marinade had a lot of flavor. We made pita sandwiches with tzatziki sauce with the leftovers.

    - Nancy on July 21, 2014 Reply
  • 5 stars

    Easy, flavorful and impressive. Be sure to try the suggested sides too.

    - Julia on July 18, 2014 Reply
  • I came across your website when I googled yogurt marinade for chicken 2 weeks ago. I have made several of your dishes and am so satisfied with the results, and have been raving about your site. So my first recipe that I made was Middle Eastern chicken kebab. I’ve made it 3x in 2 weeks. I marinated it for different amts of times and the overnight marinade resulted in beyond raving comments from my 4th of July guests. Prior to that time, I was rushing and only had 4 hrs to marinade, and it turned out bland. So definitely allow the marinade to flavor the chicken overnight. Also, I was torn between, thighmeat vs boneless breast, and The breast was the juiciest that I’ve ever had! I think the yogurt is the secret in the moisture. I gave all credit to you and spread your website to my guests. Everything that I make from your site is amazing and I see it with all the compliments that I get from my guests. I’m on everyday looking for new recipe to make. I thank you so much.

    - Maria Javardian on July 10, 2014 Reply
  • 5 stars

    This dish is so good. It is true about making extra, it goes.

    - Lisa Mullen on July 10, 2014 Reply
  • 5 stars

    Another amazing recipe! Every recipe we’ve made has been delicious, we actually did a combo of kebabs and chicken wings with this marinade and it was all delicious!

    - Iliana manes on July 7, 2014 Reply
  • 5 stars

    Followed direction as stated. Turned out excellent. I marinated the skewers for 24 hours. Just make sure you leave a little space between the chicken pieces. I put a couple pieces of the red onion between each piece of chicken. Served over Basmati rice with diced unsalted almonds and cherry craisins. Thumbs up! Winner!

    - Michael on July 4, 2014 Reply
  • 5 stars

    Hi Jenn,
    Excellent recipe, tried with chicken breasts. I understand that breasts can be very dry if cooked for long and chewy, but mine turned out to be very juicy and tender and very delicious. Next time I will try with the thighs and see what the difference if there is.
    Nevertheless its a very good and simple to follow recipe, cant fault it.
    I am very strict at ratings but this definately will score a 5 star.

    - Jaz on July 3, 2014 Reply
  • 5 stars

    What if I want it for 10 lbs of meat, how would I change the recipe?

    - Zirley on July 2, 2014 Reply
    • Hi Zirley, No need to change the recipe; just multiply as needed. Hope you enjoy it!

      - Jenn on July 4, 2014 Reply
  • 5 stars

    I have made this recipe at least a dozen times now, and each time I have created new fans of this wonderful and foolproof dish! I rarely make kebabs (too much work), so I just marinate either chicken breasts or chicken thighs. I usually serve this meal with naan, cucumber/tomato/onion salad, and a yogurt dressing. It’s superb as is – congratulations, Jen, on another winner!

    - Mimi on July 2, 2014 Reply
  • 5 stars

    I would like to make this recipe for a party I will be catering (I am not a real caterer but people like what I do) I would like to make them the night befor and re-heat them at the party. I would not like to use skewers but stirfry on the grill and then offer them with pita’s ,kind of like a Gyro. do you think this would work or be too dried out. I would heat them in a covered foil pan in the oven at a low temp.
    please let me know the recipe sounds great

    - Joanne on June 22, 2014 Reply
    • Hi Joanne, I think that would work great — the chicken thighs are so juicy, they won’t dry out and will be delicious reheated. I think gyros are a wonderful idea. Please let me know how it all comes out.

      - Jenn on June 22, 2014 Reply
  • 5 stars

    I fell in love with Kebabs at The Panini Cafe in Aliso Viejo. While driving home to Northern California, I googled recipies and found your website. I made your kebabs tonight (with only 1 hour of marinating) and they truly are the best chicken kebabs I’ve ever had! My family was delighted. Thank you!

    - Sheila McQueeny on June 12, 2014 Reply
  • For someone that eats Mediterranean food regularly, this was absolutely fantastic! I only had time to marinate for an hour, but I can’t wait to try again with marinating over night. Thank you for such a wonderful recipe!

    - Abby on June 1, 2014 Reply
  • This kabob together with the pilaf was FANTASTIC! It was an absolute hit at our home.

    - Sarah on May 25, 2014 Reply
  • Thank you so much for this recipe. We were at a loss as to what to cook for a soiree…found this, followed the recipe but had to omit the red pepper flakes (as one of our guests can’t tolerate chili). Marinated for a good 8 hours, grilled the chicken kebabs and served them alongside some colourful vegetable kebabs with various rices and a salad….result was stunning!!!!! Can’t wait to cook them again, this time with the chili flakes. Thanks again!

    - Max Harris on May 11, 2014 Reply
  • Had a craving for chicken kabobs, grilled them. Although, recipe called to marinate about 8 hrs, which I only did for 20 minutes and they were awesomely delicious. Yummy…..

    - ErmaMaree on May 2, 2014 Reply
  • My family absolutely loved it! I used thighs and followed the recipe and directions exactly. Grilled them after marinading them overnight. Even my little ones and their super picky uncle loved the chicken kabobs. Thank you!

    - Christina on May 1, 2014 Reply
  • Hello! I want to try this recipe but am wondering if I can cook it in the oven instead? If so, at what temperature and for how long? Also, would wood skewers work instead of metal?

    Thank you so much!! Sounds like a delicious marinade :P

    - Marlee on April 21, 2014 Reply
    • Hi Marlee, Yes that would work fine. I’d broil them about 6 inches from the heat source, turning occasionally, for the same time the recipe calls for. Please come back and let me know how they come out.

      - Jenn on April 22, 2014 Reply
  • Outstanding! Instead of grilling kebabs, I spread it into a single layer on a large baking sheet, tucking red onion wedges all around here and there. I then roasted it in the oven at 500 f, and it got a little charred just like in your picture. So good! I’m now considering using this recipe for a graduation lunch serving 50+ people. They can make their own sandwiches in pita, topped with red onion, tomato, cucumber, and sauce, with falafel as a vegetarian option. OH My GOODNESS, THANK YOU FOR POSTING THIS RECIPE!!

    - Susan on April 17, 2014 Reply
  • This was amazing!! I had it with hummous in pita bread with salad – absolutely devine!!! I cooked half the chicken straight away in the oven and the other half after I had let it marinade overnight. Both were tasty.

    - Shamila on April 8, 2014 Reply
  • AMAZING! This was sooooo good! I might use rosemary stems as skewers next time. My kids LOVED it too. Can’t wait to eat it in a shwarma tomorrow!

    - Beth on April 5, 2014 Reply
  • I followed this recipe to a tee. I did have to bake it. Awesome, awesome! We ate the leftovers with some homemade Greek potatoes, and naan with homemade tzatziki sauce. Yum!

    - Wanda on April 1, 2014 Reply
  • The Middle Eastern Chicken Kebabs are fabulous and fool proof. When served with home-made tzatziki and Greek salad and a little rice or couscous, they are perfect for dinner parties and seem much harder to prepare than they are. I’ve served them to guests now three times in three weeks–always to rave reviews! This one is bookmarked. Once the grill gave up and I finished them under the broiler, which was fine too.

    - Suzanne on February 23, 2014 Reply
  • Just wanted to let you know that I made this (with the amazing rice) and it was a huge hit with my whole family, including two somewhat finicky preschoolers. Due to some scheduling conflicts, I was only able to marinate it for about four hours… I can’t wait to try it after giving it the full overnight treatment. I found your recipe via pinterest, and I will be back to check out the rest!

    - Mrs. Gamgee on February 21, 2014 Reply
  • This is so amazingly delicious! I added ground coriander to the marinade and added some red bell pepper chunks to the skewers, but otherwise prepared just as the recipe said. Served with basmati rice and yogurt sauce. YUM!

    - Leah on February 11, 2014 Reply
  • I don’t have a grill and want to know the next best way of cooking them on the skewers?? They look so good!!

    - Emily on February 11, 2014 Reply
    • Hi Emily, You can bake them in the oven and then flash them under the broiler at the end to give them some color. They will still be delicious.

      - Jenn on February 11, 2014 Reply
  • This chicken is fabulous! It was really easy. I prepared it in the broiler. I can’t wait until the weather is warmer so I can try it out on the grill.

    - Q on January 29, 2014 Reply
  • I wanted to do something else with some chicken rather than stir fry etc so cooked this last night for my partner & I….wow! absolutely amazing……I added some little extras on the skewers & served with cous cous but the marinade is what makes the dish, thanks for the recipe top class +++

    - Neil on January 4, 2014 Reply
  • My whole family loved this chicken. I served it over rice pilaf. It is easy to prepare and a crowd pleaser!

    - Risa on November 14, 2013 Reply
  • Made these for a picnic this summer and they were so good. Love the tangy taste. Added cherry tomatoes as well and served over white rice. I am thinking how delish it would be in a salad. Will try this soon. Thanks for an awesome and easy recipe.

    - Xao on November 14, 2013 Reply
  • Note to self: do NOT think lemon salt will work. Too salty. Too fake lemony. Love this recipe. Thank you.

    - F. Shea on November 5, 2013 Reply
  • These kabobs are in our normal dinner rotation. I usually marinate meat for 1 hour due to schedules. It still tastes great!

    - Julie on October 24, 2013 Reply
  • This is so good! I cut the recipe in half to serve my husband and myself. Otherwise, followed recipe exactly. Served with white basmati rice, tabbouleah, the hummus recipe from this site (which is also good!) and pita bread. My husband loved it and wrapped it up in the pita bread with the hummus and tabbouleah I served. It is also good cold the next day!

    - Amber on October 23, 2013 Reply
  • Any suggestions what to do for the rice? I notice you have in the picture saffron rice w/ raisins, but the middle-eastern restaurant serves some delicious white rice with a sort of yellow sauce on top

    - Steve on September 23, 2013 Reply
  • I made this with your basmati rice pilaf last week and we loved it so much that I am making it again tonight. I used chicken breast and marinated it overnight. Delicious flavors!

    - Theresa on August 23, 2013 Reply
  • This tasted so good that after I ate it I had nothing else to look forward to in life. This dish ruined my life because it was too good.

    - Wowfood on August 6, 2013 Reply
  • You can also use lamb. Try it out. It was wonderful. I made no other adjustments other than using “country style traditional” Middle Eastern yogurt which I purchased from a Middle Eastern Grocery. I also cooked the lamb kebabs (the first time) over a campfire after making the marinade the nigh before leaving on the trip, so it was about 30 hrs of marinade time.

    - Jerry Cargill on August 4, 2013 Reply
    • Great suggestion, Jerry. I can’t wait to try that myself.

      - Jenn on August 4, 2013 Reply
  • I found this recipe on a google search. It looked enticing. Prepared and marinated last night. The only change I made was using Spanish smoked paprika dulce. Used the bbq tonight in between thunderstorms here in the UK. The family loved it. So I’m adding it to my small repitwar of dads meals. I’m now browsing your site for my next one!
    Thanks :-)

    - Clive Swain on July 23, 2013 Reply
  • yummy

    - rafa on July 11, 2013 Reply
  • Hello Jenn – This is the 2nd time I’ve made this for my family and it was a hit. In addition, I made the rice pilaf today and it was a hit as well. Thanks. I will be trying the Peruvian chicken and green sauce recipes soon.

    Love your website.

    - Ponce on July 9, 2013 Reply
  • Hi Jennifer. I just love your recipes and the occasional pix of your kids. Do you have a recipe for black bean cakes? We used to get wonderful ones at The Tobacco Warehouse in Shockoe Slip in Richmond.

    - Karen Purdy on July 3, 2013 Reply
    • Thanks so much, Karen. I don’t have a go-to recipe for black bean cakes but it’s a great idea – I will add it to the list :)

      - Jenn on July 3, 2013 Reply
  • Do you have the recipe for the rice that is accompanying this chicken dish?

    - Nadiyah on July 1, 2013 Reply
  • Made this tonight, it was delicious. Thanks for posting, I’m looking forward to trying some other recipes on your site (which I came across for the first time today). Thanks again!


    - Sarah on May 29, 2013 Reply
    • So glad you enjoyed, Sarah — and welcome to the site!

      - Jenn on May 29, 2013 Reply
  • this recipe was spot on! I added some extra red pepper and thought I could have added even more! only marinated this for 3 hours so I’m sure it would have been ever better had I let it marinate for even longer!

    Pair this meal with some homemade tzatziki and everyone will be satisfied!

    - Anju on April 29, 2013 Reply
  • I used chicken breasts instead of making kabobs and serviced with Jasmine rice, delicious!

    - Lindsay on March 11, 2013 Reply
  • This was the first Kabob recipe I’ve ever tried and it was delicious. I did try it again without the Kabobs, becuase that was a bit time consuming for me. So I just marinated the chicken pieces and grilled them and served them with onions and green peppers it was just easier for me to omit the skewing step.

    - Theresa on March 10, 2013 Reply
  • Love this!! I use breasts, and I broil it in the oven without skewers. Still comes out amazing!

    - Donna on March 10, 2013 Reply
  • Regular staple I our house.since the weather has been cold , I broil these (minus the kebab) and serve with couscous. Plates are elways licked clean

    - Sharyn on March 10, 2013 Reply
  • Hi Jennifer,

    I am pretty new to the cooking world, but as one of my resolutions for the new year, I sought to cook one dish that I have never made before every week. Well, about a month ago, I had a hankering to make a red spicy lentil soup and wanted a main dish to accompany it. I did some research online and came across this recipe and I am so glad that I did. It came out perfect on the first try! (Thanks to your step by step recipe of course). In any event, I did not have any skewers, so I just threw in the chicken and vegetables (I added green, orange, and red peppers) all into the yogurt spiced mixture and put in the fridge overnight. The next day I cooked it on my grill pan on the stove and it was delicious! So bold and flavorful!

    Needless to say, your website has encouraged me to fulfill my new years resolution with ease and all in all, inspired me to cook at home. So, thank you, and I look forward to making more of your dishes!

    - Shayne on March 9, 2013 Reply
  • I tried this recipe and it was delicious! I didn’t marinate it the whole time (only an hour or so) and it was still tasty — in the future I’d marinate it longer though!

    - Laura on March 9, 2013 Reply
  • Have made this many times and it is delicious. Have even broiled in the oven and tasted just as good

    - Mandy on March 9, 2013 Reply
  • Hi Jennifer,
    Thank you so much for your absolutely wonderful website. I stumbled upon your website as i was looking for a tilapia recipe and found the crispy tilapia dish which was just wonderful. Then the next day I did the Mediteranian Kebabs dish and my pickey eater daughter looked at her mom and said ” You know what? This ain’t so bad at all”.
    For the past 3 days since finding out about your web site i have spent a lot of time reading your recipes. Just awsome. I told my wife that i have found a new woman that can cook. :-)
    Thank you for sharing your passion for cooking with others, very much appreciated. i can’t wait to try more of your recipes.

    Ziad Jaber

    - Ziad on March 4, 2013 Reply
    • So sweet, Ziad. Thank you!

      - Jenn on March 4, 2013 Reply
  • I’m making this for the third time tomorrow night. My husband and I absolutely love it! The first time I made it on the grill and I used chicken thighs as recommended. I’d never used them before and it was unbelievable. The second time I made it I mixed the marinade the night before then threw everything in the slow cooker in the morning and it was just as good. Tomorrow I’m using the slow cooker again. I like that the meat falls apart and you just serve it over rice with a side of veggies. This is a new favorite. Thanks!

    - Janet on November 30, 2012 Reply
  • Scissors! After years of using a sharp paring knife to trim fat from chicken thighs, I just tried kitchen shears per your instructions. Thank you! What a difference that small trick makes in efficiency and thoroughness. Thanks, Jenn, again and again!

    - Ellen Gold on October 12, 2012 Reply
  • We grill all the time and I can’t wait to try this one.

    - Linda Chaviano on October 10, 2012 Reply
  • I made the marinade Tuesday night and cooked these on the BBQ last night – omg they were SO DELICIOUS. i made it exactly as described here and wouldnt change a thing…other than making a double batch!

    The only little thing i did different was marinate the chicken in a bag, and then put it on the skewers the next day. a little messy but worked fine. the onions were delicious. i loved it.

    - Lindsay on October 4, 2012 Reply
    • oh – I used 2% plain greek yogurt b/c i couldn’t find whole greek yogurt. it was still amazing.

      - Lindsay on October 4, 2012 Reply
      • PS
        made them again…double batch…YUM

        - Lindsay on November 5, 2012 Reply
  • This was an easy and very tasty recipe – definite crowd pleaser. I used white meat and also wooden kabob skewers (pre-soaked, of course). This recipe is all about the prep work; then you can sit back and relax – my husband is the grill expert! This was served with my version of yellow basmati rice. The next day, we took the chicken and onions off the skewers and sauteed with the leftover rice to make a middle eastern fried rice. Two super meals!

    - Liesel on October 4, 2012 Reply
  • Terrific tasting… used white meat… Never have acquired a taste for thighs. Served with rice… nothing left this morning!!

    - Mike on October 2, 2012 Reply
  • This is amazing! So easy to make and most ingredients are already in the pantry! Love how the yogurt gives it that tang. Perfect with rice pilaf and roasted vegetables.
    Thank you for posting this recipe!

    - Hope on October 2, 2012 Reply
  • These are just perfect. The flavors are amazing. Now I want that rice recipe to go with them!!!! LOL
    Thanks so much for your wonderful recipes!

    - knitmaiden on October 2, 2012 Reply
  • I didn’t had the yogurt at the moment, and I used sour cream, it was a outstanding, everyone love it!

    - Alex on October 2, 2012 Reply
  • Made this dish with low fat Greek yogurt since I could not find the whole milk version, and it still came out very tasty. The only error my husband made while grilling was that he did not cook long enough, so the kabobs had to be put back on the grill to finish. (So check for thoroughness before taking off the grill. Chicken kabobs are easy to undercook.) Still came out great though.

    - Mary on October 2, 2012 Reply
  • Looks great. Will have to try this out soon.

    - Nancy on October 2, 2012 Reply
  • Does this recipe work if the kebabs are placed in the oven instead of on the grill? I do not own a grill, and hate being confined to non-grill friendly foods.

    - Lauren on October 2, 2012 Reply
  • Boy, were these a HUGE hit with my family! My husband must have said, “Mmmm….this is SO good” about four or five times during the meal, and my 3-year-old gobbled up her chicken and asked for seconds! (She actually ate two servings of the chicken before she touched her rice, which is a first!) It’s definitely worth seeking out whole-milk Greek yogurt, as it adds a richness to the chicken that I think a lower-fat version wouldn’t. The spices in the marinade are just amazing. I served this with mujadarra (Middle Eastern rice and lentil dish) and some peas. As we licked our plates, we imagined how tasty this chicken would be sandwiched into a soft, warm flatbread. Thanks for delivering yet another winning recipe, Jenn!

    - Allie on September 29, 2012 Reply
  • These were wonderful!! Very smooth flavor not overpowering. Easy to make.

    - Dee on September 29, 2012 Reply
  • I subscribed to your blog last week and right away made two winning recipes, this one is one of them. Simply outstanding and so super easy to make. Feeds a crowd. Made my own version of the pilaf – so good ! Thanks !

    - Daymel on September 27, 2012 Reply
  • The kabobs are marinating in the fridge, and we’ll be having them tonight for dinner. Can’t wait to try them.

    - Mary on September 21, 2012 Reply
  • Reporting back Jenn: Made this last night and it was a huge hit. My husband and guest couldn’t stop eating. I bought fresh crusty sourdough bread from the bakery and they kept making mini sandwich bites, wrapping bread around chunks of chicken.

    - Danita on September 21, 2012 Reply
  • Oh yum! I will add this to my “absolutely must make” list.

    - Cooking on a Dime on September 20, 2012 Reply
  • YUMMY! Sounds just like what you get in a good middle eastern kebob restaurant. Am looking forward to making this and hope you send the yellow rice recipe SOON!!!

    - Jane Palmer on September 20, 2012 Reply
  • Can’t wait to try this recipe. My husband is not a fan of chicken, but this sounds like something he will like. Love your recipes.

    - Mimi on September 19, 2012 Reply
  • This will be the second recipe I will be making. I found Once Upon A Chef last week.
    Your meatball with the ground veal was the best meatballs I ever made. One night we had them with pasta and the next night we had meatball subs with a little melted cheese. mmmmmgood.
    Thank You,

    - Tina on September 19, 2012 Reply
  • Love receiving your recipes and I have tried almost all of them so far. Now with this one however I would like to know how you made your golden basmati rice pilaf. If you wouldn’t mind sharing I would appreciate it very much. I would like to complete this meal. Thank You! for your postings.

    - Debbie Thompson on September 19, 2012 Reply
    • Hi Debbie, It’s coming next week :)

      - Jenn on September 22, 2012 Reply
  • Another one of your recipes that makes me want to lick the screen! Beautiful!

    - MickMil on September 19, 2012 Reply
    • HAHAHA…I thought I was the only one who wanted to lick the screen!!

      - Debi K. on September 20, 2012 Reply
      • No, I absolutely third licking the screen!

        - Sheryl Bender on September 24, 2012 Reply
  • These pictures just made me sooo hungry!!

    - Ashley @ Wishes and Dishes on September 19, 2012 Reply
  • You have saved me again. I needed a new easy recipe for company this weekend. Please post the rice recipe too. It looks delicious too.

    - Danita on September 19, 2012 Reply
  • Excellent recipe, which I will make tonight, and excellent subscription. I look forward to it and open the email right away!

    Gotta run – have to marinate those chicken thighs!

    And I have to check out that grilled Moroccan chicken recipe before it’s too late to cook outdoors!

    - Richard Lacey on September 19, 2012 Reply
    • Thank you, Richard! Hope you enjoy this one :)

      - Jenn on September 19, 2012 Reply
  • YUM! Your food always looks so good! I want to eat at your house!

    - Meg @ Peaches and Cake on September 19, 2012 Reply
    • 5 stars

      Thanks for the tip for cooking it in the oven! Turned out great! :)

      - Yin on February 21, 2015 Reply

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