Middle Eastern-Style Grilled Chicken Kabobs
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You’ll make these flavorful chicken kabobs all summer long.
One of my go-to chicken recipes for summer cookouts, these Middle-Eastern style grilled chicken kabobs are wonderful over a bed of rice pilaf or served with 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. Short on time? Skip the skewers and grill the chicken pieces whole, and slice the red onions into large wedges and pop them right on the grill. A word to the wise: make more than you think you’ll need. 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
I’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.
Stir to combine.
Step 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.
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.
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.
Step 4: Grill the Kabobs
Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown.
Serve and enjoy!
Chicken Kabob Video Tutorial
You May Also Like
- Grilled Moroccan Chicken
- Perfect Grilled Chicken Breasts with Lemon, Garlic & Herbs
- Middle Eastern Lamb Kofta
- Souvlaki
- Gyros
Middle Eastern-Style Grilled Chicken Kabobs
You’ll make these flavorful chicken kabobs all summer long.
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
- 1¾ 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
- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- 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.
- 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.
- 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
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- 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
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Could you sub the yogurt for a dairy free yogurt?
Hi E, I haven’t made this with dairy-free yogurt, but I feel confident it would work. Please LMK how they turn out!
I’d like more veggies on these. Would others work in this recipe? If so, which would you recommend?
Hi Michelle, I think this would be nice with zucchini (or yellow squash), bell peppers, onions, and/or mushrooms. I’d suggest threading then on different skewers in case the cooking time is a little different from that of the chicken. Hope you enjoy!
What size skewers do I use? Thanks!
Hi Linda, I have a few different sets of skewers and they run between 12 and 14 inches. Hope that helps!
Linda, if you use wooden or bamboo skewers, be sure to soak them in water for 30 minutes before threading the meat on them to grill. You don’t want them to burn.
This was delicious! I’m definitely going to make again.
Oh goodness this was delicious! I paired this with your recipe for basmati rice pilaf, grilled zucchini and pita bread and my husband and son LOVED it (the teenager polished off 3 skewers and 2 helpings of rice)! Thank you for the wonderful recipes!
Outstanding!! Once I was done with the yogurt sauce I just wanted to spoon it on everything and just eat it! Huge hit here! Thank you!
Jenn,
Can I hold the cooked skewers about 20 minutes on a Salton hot tray before serving?
Thank you.
Sure, that should be fine. Enjoy!
Thank you for such a quick reply!
Diana
Hi Jenn ! I’m trying your recipe tonight !
Is it ok if the chicken marinates for only 5 hours ?🥺🥺
Sure, it should be fine. Hope you enjoy!
Definitely winner winner chicken dinner! It was a different taste for me because I usually use the Italian dressing method my family likes. Well wowsers, this was flavorful, tender and really easy to make and didn’t require anything I already didn’t have on hand. Thank you Jenn for the recipe. Rice was an absolute hit too except for the raisins, my family doesn’t like them so I just omitted them. Was still delicious. My son who’s a rice connoisseur had three helpings.
Absolutely delicious—-I marinate in the yogurt mixture overnight, thread onto soaked skewers, and then brush on additional residual marinade before grilling. Perfect with Jenn’s Rice Pilaf with Currents, Almonds and Apricots—we served with pita, salad, and hummus
This recipe is one of our favorites! Jennifer’s recipes are always easy to make and every single one of them have turned out amazing. Thank you for your recipes!
Can I use vanilla yogurt instead of plain yogurt
I wouldn’t recommend it — sorry!
I made these for my daughters Bday BBQ. They were marinated overnight! They were
FABULOUS & very well received!!!!! I added oregano but otherwise stuck to the recipe. Thank you for sharing this!
so gooodd!! its a must try, will be making again one of my favorite chicken recipes
Marinated these overnight and cooked them on our BBQ – they were AH-MAZING!!!! Thank you!! Your recipes are always fool-proof! xx
How many skewers come in one serving? It suggests 6-8 servings so is that 12-16 skewers?
Thank you
Hi Andrew, It depends on the size of the skewers. I haven’t made these in a while, but I’d guess it makes about 12 skewers and each person would probably eat about 2. Hope that helps!
Just made this today, followed recipe except adding cinnamon- didn’t have any on hand. Marinated for recommended 8 hours. Let me just say me and my boyfriend loved this recipe. This is one of those I’ll keep forever. Thank you!!!
First time ever to write a review for a recipe. Best kabob recipe. This is the only recipe will ever use. My family LOVES this recipe.
Thanks so much!!!!
I am so fussy when it comes to food. I try so many recipes that I don’t cook again. This chicken recipe was delicious! Everyone in my house loved it. I served it with your Basmati Pilaf. Thank you!
Been using this recipe for years now and never fails! Have also portioned up once in marinade then frozen in bags for quick weeknight meals. We never bother with chopping up or the skewers just bbq the thighs whole then slither up just before eating..
Can you omit lemon juice for lemon oil if using chicken breast?
You could, but the chicken may still be a bit dry as the yogurt in the marinade is also acidic. You may want to give this recipe a try if you want to use breasts with a hint of lemon.
Just curious why lemon juice would make chicken breasts tougher? I thought acidity broke down meat to make it more tender. Or is it because they are so lean?
Yes, it’s okay if dark meat chicken has some kind of acid in the marinade, but it will make chicken breasts tough.
Can we bake/broil this chicken as well?
Yes, Nollie, I would broil it – hope you enjoy!
I’ve made these several times and its a major hit every time !! All your recipes are outrageously delicious.
I was wondering if I could make this recipe with pork instead of chicken? Cut up pork tenderloin or pork shoulder?
Thanks!
Hi Alexia, Glad you like these! I wouldn’t recommend using pork here (either the tenderloin or shoulder). I think they would come out tough — sorry!
Hi Jennifer!
My family loves this dish. However, they will only eat chicken breasts and they were just a bit dry. What adjustments would you make if you were using breast meat?
Hi Laurie, I really recommend these with thighs as they are more moist. That said, if you use breasts, I’d omit the lemon juice from the marinade. Hope that helps!
Hello Jenn,
These sound tasty and I am looking for another way to prepare chicken breasts. Kids are tired of the same old dishes. I see on this string that it’s recommended to omit lemon juice if using breasts. What about the lemon zest? Ok to leave in recipe?
Yep – lemon zest is fine. Hope you enjoy!
Delicious! Since I used breasts, I omitted the lemon juice but kept the zest. Marinated for 24+ hours. Served lemon wedges on the side. I may make more marinade to serve on the side. It’s so tasty by itself :). Also made the Basmati Pilaf but only had tart cherries 🍒 so that’s what I went with. Added nice color and flavor. 2 Thumbs Up 👍🏼 👍🏼
Laurie-
Omitting lemon juice won’t help at all. Chicken breasts take far less time to cook than thighs. I would grill them for 5 minutes on 1 side, then 3 minutes on the other, and then let them rest under tented foil so they retain their juices! Good luck 🙂
I use chicken breast tenders. Zero issues. I only did it by mistake, because I didn’t see that it called for thighs, lol. A delicious mistake… these things are delicious. You can also do them in the air fryer for 15 min on 350. Excellent on grill or air fryer.
Absolutely delicious!!!
I was wondering if I can bake the chicken thighs instead of grill. Will it taste the same? For how long and what temperature do I bake it on?
If you want to use the oven, I’d broil them. Set the broiler to high; just be sure to turn the skewers so they brown evenly. Hope you enjoy!
Can I freeze chicken that has been marinated already? I think I marinated way too much and I want to save it
Sure!
AMAZING!!! The thighs take some time to trim, but so worth it!! ALL of your recipes are the best!! I will be making this one A LOT!
OMG – These kebabs were delicious!!! I made them along with you recommendations of Basmati Rice Pilaf with Dried Fruit (chopped raisins) & Almonds, and the Roasted Carrots with Thyme! I cooked the kebabs and carrots on the BBQ- the carrots in a veggie basket – and then served them with some fresh thyme.
My husband is a picky eater, but he really enjoyed it all. I made a plate for my neighbor lady and she loved it, too!!! She just brought us over freshly baked brownies to thank us – so sweet!!! We’re twice blessed!!
All 3 recipes are super winners! Thank you so much for sharing your recipes! Even though we are sheltering in place, I feel like I took a little trip to the Middle East 😁
Hi Jen,
I was wondering if I could bake this in the oven?
Hi Bea, yes, but I would broil them.
Do you recommend an oven temperature and time under the broiler?
Hi Jessica, I’d set the broiler to high. Cook time will be about the same as that for the grill. Just be sure to turn the skewers to they brown evenly. Hope you enjoy!
Made those Kebabs last night. Had them marinated for 24 hours. Every morsel got eaten , it was so tasty and meat was moist and tender. Also made the basmati rice with apricots and toasted almonds
Perfect side dish. This will go into my rotation for sure, much better than bland dry chicken breast. Another winner from Jennifer.
The kabobs were good, with just a slight amount of perfect heat. I didn’t serve it with the recommended basmati rice recipe since neither my husband nor teens would go for it. Instead, I served it with white rice. Because of this, if I make this again, it would have to have a side sauce to accompany the chicken. Perhaps a tzatziki sauce would’ve made it perfection. White rice killed it lol.
This recipe is WONDERFUL!! I have tried a number of different Greek chicken kebab recipes, but the texture of the chicken was always odd with other recipes. This chicken was PERFECT, both in taste & texture. The recipe was easy & had excellent instructions & tips. I actually made the whole dinner menu Jenn suggested & loved the basmati rice & carrots with thyme as well! I will be making this recipe very often!
Hello, Jenn! Would this marinade translate to a steak? I’m looking to make something similar but with steak but I’m not sure how well it would turn out in a yogurt based marinade. If you have any other suggestions for a middle eastern steak kabob recipe I’d greatly appreciate it!
Hi Matty, I do think this would translate nicely to steak. While this is a bit different than what you’re looking for (made from lamb and not a kebab, this kofta is another option to take a peek at. Hope that helps!
Just stumbled across your website and this was the first recipe I made – it was delicious! So many websites are afraid to use spices to please the bland loving masses, and I’m very happy to find someone who’s not afraid of seasoning!
A wow dish, impressive and very delicious. Served with the rice suggested, tzatziki, a cold green bean salad and topped off with the key lime pie ice cream…a wonderful summer meal. Worth the effort!!
Once again I made a recipe and it was perfect. I made the Bastimi rice with dried fruit and slivered almonds. So easy and beautiful.
Thanks again,
How long would you grill for?
Hi Shelley, Grill them for 10 to 15 minutes until golden brown and cooked through (turn them occasionally). Hope you enjoy!
I try out different kinds of recipes from different countries. I love mediterranean food and this recipe has a 5star rating from almost all who have tested it. I never imagined my teenage picky son would love it. Paired with the basmati pilaf he says it is now his no.1 most favorite foods 😋since I made it months ago. I am glad it is easy to make. Love this website. Thank you Jenn.
This is one of my favorite recipes. I would like to take away with me up to cottage. Can I put the marinating raw kebabs in the freezer for thawing and cooking at a later date? Will the marinade hold up in the freezer?
Sure, Joan, that will work (and glad you like it)!
Hi Jenn, I have a question regarding marinating the kabobs in the fridge: I notice that you don’t cover the chicken skewers with plastic. Can I? Does it matter?
Thank you!
Hi Carin, It’s fine to cover them with plastic! Just lay it loosely overtop. Hope you enjoy!
Thank you so much! I love this recipe and my fussy toddler is a big fan. I have been making them in the oven but want to try on a bbq. Do you think it would work out as nicely? Thanks x
So glad you like these! Yes, cooking them on the bbq will work beautifully. 🙂
I’ve been meaning to add a review for a couple of months. This is my go-to chicken dish now. I have not changed a thing in the recipe other than cooking it in the oven and broiling it a bit at the end. Absolutely delicious kabobs. Thank you so much!
Hello! How far ahead can I marinate these? Going camping, and would like to prep before we leave 🙂
Hi Anna, I think you could get away with marinating them for up to 2 days. Enjoy your camping trip!
These are now a family favorite. We make them once a month.
These were easy to make and I loved that I could prep them the night before and concentrate on the sides I’d be making instead the next day. Made these with your basmati rice which has become of a favorite of mine too!
I’m going to cook these on the bbq as part of a Lebanese dinner. I’m a little nervous about them sticking to the grill – particularly as thighs tend to take far longer than breast meat to cook. Approximately how long would these take to grill in a gas bbq? (They look delicious!)
Hi Betty, these take about 10 to 15 minutes on my gas grill. To avoid sticking, just make sure 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). Hope you enjoy! 🙂
One of my new favorite recipes! You must make it with her basmati turmeric rice recipe–so good!
I’ve made these kebabs a few times & they are delicious. Had them with homemade pittas & homemade coleslaw, it was worth the effort…
Just a little forward planning to marinate the chicken the day before & made extra for pack up lunches the next day. Yummy!
Now that I’ve seen your recent grilled chicken breast post where you do not use lemon juice but just zest, I’m wondering if you would still recommend marinating this chicken this long?
Hi Ann, the longer marinating time is okay here because the recipe calls for chicken thighs (which won’t toughen up like breasts). Hope that clarifies!
I made this last night and both my husband and I loved it. Thank you for sharing such easy to make, wonderful recipes.
Delicious, a hit with the whole family, make sure you make the rice to go with it!
Do you have a garlic sauce recipe for kebabs ? Love sauce they use in med restaurant by us
Hi Rhonda, I don’t have a traditional garlic sauce – sorry. The closest thing I have (that works beautifully with the kebabs) is this Tzatziki.
Can I substitute sour cream for the greek yogurt?
Sure!
Question: Instead of making kebabs, could the thighs be kept whole following your recipe?
Yep definitely. Enjoy!
I have been wanting to try this recipe for ages but we don’t mix dairy and meat. I couldn’t find non-dairy plain yogurt so I bought vegan sour cream and crossed my fingers. It worked! Was so delicious -family loved it. Glad I took a chance.
So glad it turned out well! 🙂
Loved it! We made it 3 times already in the past month and every time it turned out great. Made my own garlic sauce using mayo, lemon juice, garlic powder, salt and pepper and tzatziki with the extra greek yogurt. This is now in the rotation for meal planning and we will enjoy it for years to come!
This is an outstanding recipe. I changed nothing, having learned to trust Jen.
Like Jen, every piece but two, left for good manners, was gone.
The rice pairs well with it. Everyone loved the chopped apricots I added. My guests all asked for the recipe, which is a bummer, because now I can’t claim it as my specialty!