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Middle Eastern-Style Grilled Chicken Kabobs

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best grilled chicken kabobs

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You’ll make these flavorful chicken kabobs all summer long.

One of my favorite chicken recipes and a go-to for summer cookouts, these grilled chicken kabobs are wonderful over a bed of rice pilaf or on a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re in a time crunch, feel free to skip the skewers and grill the chicken pieces whole (the red onions can be cut into large wedges and placed directly on the grill as well). One tip: make extra – the first time I made these chicken kabobs for a crowd, I actually ran out of food!

What You’ll Need to Make grilled Chicken Kabobs

chicken kabobs ingredientsI’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.)

Step-by-Step Instructions

Step 1: Make the Marinade

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
marinade ingredients in bowl

Stir to combine.

marinade in bowlStep 2: Prep the Chicken and Thread onto Skewers

Trim the chicken of any excess fat and gristle. Don’t worry about getting every last bit of fat; most of it will melt off on the grill. Then cut the meat into bite-size pieces. I think it’s easiest to use kitchen shears as opposed to a knife.

trimming and cutting chicken thighs

Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill.

threading chicken and onions on skewers

Step 3: Marinate the Chicken

Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight.

chicken kabobs ready to marinate

Step 4: Grill the Kabobs

Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown.

grilling chicken kabobs

Serve and enjoy!

Chicken Kabob Video Tutorial


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Middle Eastern-Style Grilled Chicken Kabobs

You’ll make these flavorful chicken kabobs all summer long.

Servings: 4 to 6
Prep Time: 35 Minutes
Cook Time: 15 Minutes
Total Time: 50 Minutes, plus at least 8 hours to marinate

Ingredients

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • ½ teaspoon cumin
  • ⅛ teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 garlic cloves, minced
  • 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note)
  • 1 large red onion, cut into 1-inch chunks
  • 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 clean up. 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. (Note: You'll need between 6-8 skewers.) 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.
  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 kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
  4. Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 350
  • Fat: 15g
  • Saturated fat: 3g
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fiber: 1g
  • Protein: 41g
  • Sodium: 871mg
  • Cholesterol: 186mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Wow, the flavours! This dish is a taste sensation! I used chicken breast and cut them into strips, skipping the skewers and onions. Our 6 and 10 year old loved it! They don’t usually enjoy rice and I made your Basmati Rice Pilaf (sans dried fruit and nuts) to go with it and the kids loved it and asked if I could make this supper more often. Such a win when everyone loves a new dish! Thanks for another absolutely delicious and simple to make supper.

    • — Mandy on January 9, 2023
    • Reply

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