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
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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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Jenn,
I’d like to take these to a family function, for an appetizer. I would cook them at home, but am wondering if they need to be reheated, or would they be okay at room temp? Would you suggest doubling the recipe for 10 people as an appy? Thanks!!
Hi Cathy, I think you can probably get away with serving them at room temperature, but I’d probably reheat them. (Because they’re made with chicken thighs, they’re less likely to dry out.) And these are generous portions, so if there are other appetizers, I definitely don’t think you need to double this. Hope that helps!
Thanks, Jenn! I appreciate your response to my queries. Can’t wait to try this recipe – going to make the marinade now.
Made this tonight! Reserved some marinade for dipping…. so good. My family loved it.
Me too! I actually had to make another batch of the marinade as per my family’s request. Making them again tonight and hoping I can get away with 1-2 hours of marinade time.
Did it work out with less marinating time?
I’ve been making this for a year and, now that it is too cold outside to grill, I cook it in the oven! Delicious!
Easy, fast, and flavorable. Thanks Jenn!
How long did you cook them in the oven and what temperature?
Hi, I’d use the broiler in your oven — I’d flip them once or twice as you would on the grill so they brown evenly – the cook time will be about the same. Hope you enjoy!
Excellent … really delicious, an absolute crowd -pleaser.
We tripled the recipe so there would be plenty of leftovers. The marinade packs a punch. Made an extra batch of marinade to serve alongside as dipping sauce, which everyone loved. Delish.
Excellent kabobs! Made these over the summer and really enjoyed the flavor.
I live in Australia with many Afghan take always doing this dish. This is the genuine recipe and is recommended to cook over charcoal. Beautiful, thank you
So easy to make and everyone loves it!
The grilling is telling. 🙂 Smells like a good Middle Eastern restaurant. Tastes great too. Greek yogurt is essential. Made once with non Greek yogurt…marinade not thick enough to cling so flavors get into meat
I made this and OMG it was so delicious! I marinated the chicken overnight and the chicken was so moist. It had a nice char from the grill.
I’m making these for a party on Monday. Some like white meat, some like dark. If I use both do I need to vary the cooking time? Would it be better to cook on the bone? Also, how strong is the flavor of cinnamon? Concerned some guests may not enjoy. Thanks!
Hi Vickey, I’d stick to the kabobs. The white meat kabobs will cook more quickly; they should take 7 to 10 minutes. And the cinnamon is not pronounced in the dish so I wouldn’t worry about it. Hope everyone enjoys!
yum!
How do you make the pilaf rice? I see it’s yellow in the pictures. What ingredient did you use? thank you!
Hi Crina, Much of the coloring comes from turmeric. You can find the full recipe here. Hope you enjoy if you make it!
Have made this a few times and is always incredible. Would definitely recomend.
Excellent! We have made this a few times and always a very good result!
The chicken is moist and flavourful. Thanks Jenn!
Outstanding! This is a keeper!
This is really good!
My kids (4 and 2) enjoyed it with the pilaf rice. And they can be picky eaters. I’ll definitely keep the recipe and make it again.
I marinated the meat for 6 hours only because I lacked time and I didn’t have cinnamon in my pantry but the result was super delicious 😋
EXCELLENT! Delicious flavor that is well rounded and has a bit of a kick! The flavor profile is very different from the usual chicken marinades. The chicken was deliciously juicy and the yogurt-based marinade got a beautiful char on the grill. I will make this many more times!
This is fantastic. It is fairly easy and so tasty. Definitely a keeper.
Outstanding! Served with the Basmati Rice Pilaf with Dried Fruits and Nuts. Will be great for a gathering! I only brushed the top and let the marinade drip down the sides. Should I brush the prepared skewers on all sides?
Glad you liked it! Yes, you should brush the marinade on all sides of the chicken.
Tasty and moist, we loved it! My husband’s mother is Lebanese, and Middle-eastern food is among our favorite cuisine. I alternated cubes of chicken thighs with cubes of breast, and subbed plain whole milk yogurt (had it on hand). Had only 4 hours to marinate, and cooked them on the greased grill at 375-350 flipping four times (total 14 minutes) to brown each of four sides until they reached about 160 degrees; then tented with aluminum foil for 1-2 minutes. They were terrific! Sides were cumin rice, yogurt, hummus, fresh fruit chop plate, and Persian cucumber/tomato/parsley salad with sumac. Next time I will plan to marinate overnight! Thank you for your intro and helpful photos, Jenn.
hi..we actually made this recipe a few times before and it was amazing..and we’re gonna make it again during a family reunion..I usually marinate it overnight and we cook it by lunchtime the next day..but in the upcoming event, we’ll cook it for dinner.. I just want to ask the maximum time for marinading the chicken??
Hi Herschelle – so glad you like it! Marinating the chicken until dinner is perfectly fine. The maximum marinating time I would suggest is 48 hours.
So good! The first time I made this recipe, I used boneless skinless thighs and marinated overnight. It was amazing. The second time, I used chicken breasts and only marinated for an hour. It was also amazing! You can’t go wrong with this marinade. Can’t wait to make again and again.
I don’t have a grill. What indoor cooking method would best replicate outdoor grilling?
Hi Sharon, I’d use the broiler in your oven — I’d flip them once or twice like you would on the grill so they brown evenly – the cook time will be about the same. Hope you enjoy!
This was delicious but I changed the oil to garlic oil as I have family member who can’t have garlic – just delicious – I also added zucchini and capsicum and served with Greek yoghurt/parsley/lemon dressing – a true easy hit thank you.
We love this recipe. My fussy child absolutely adores it, especially BBQed. I double the seasoning though!
Wow – I have never heard so many compliments from my family about a meal. I made the kebabs and a few of your other recipes (basmati rice, israeli salad, tzatziki, hummus and pita). (from the 9 middle eastern recipes you should make). All were delicious. Aside from a fair amount of chopping, the recipes were so easy to make. Thank you!
Make this recipe!! This was simply delicious. I made it in the broiler and simply laid the kabobs on a sheet pan lined with foil, turning occasionally. Perfection! Jenn – you are beginning to ruin us for restaurants! Other than in Syria itself, this is the best chicken kabob I have ever had. It was a hit with the whole family and friends group. Amazing with the recommended rice with fruits and nuts (also another Jenn winner).
This chicken is delicious. I don’t go through the trouble to make kabobs. I leave the chicken thighs whole and grill them on my cast iron griddle on my gas grill. They are scrumptious.
Have made on the grill many times. Wonderful. BUT when I used the broiler – 2x- the coating stuck to the pan after I turned them over. Didn’t look attractive when I served them.., If I preheat the broiler pan, before putting the kabobs on it, can I skip turning them???
Thank you.
Sorry they stuck, Diana. Yes, what you’ve suggested is fine. 🙂
Can these be cooked in the oven/under the broiler?
Sure, you can broil them, flipping once or twice like you would on the grill so they brown evenly – the cook time will be about the same. Hope you enjoy!
Hi Jenn,
Can I marinate the chicken for more than 24 hours, say 48 hours? I’d like to prep Saturday night to grill Monday night. How long is the maximum you would recommend letting the chicken sit in the marinade?
I’ve made this before with an overnight marinade and it was sensational. My guests loved it. And now I’m making it for them again.
Thanks so much for your recipes!
Nancy
Glad you like it, Nancy! 48 hours should be fine for marinating, but I wouldn’t exceed that.
Can I use non fat Greek yogurt for this recipe? I happen to have that on hand.
Hi Hallie, It will work, but they won’t be quite as rich and flavorful. Please LMK how they turn out.
I used nonfat Greek yogurt but it wasn’t as creamy, so I added an extra tablespoon of olive oil. Worked great for me!
Can I use regular yogurt, or does it being Greek yogurt matter?
Sure, regular yogurt should be fine here. Hope you enjoy!
Deliicious! These kabobs were even great after my husband threw me a scheduling curveball that required me to throw them on the grill after only an hour of marinating! There was minimal sticking on the grill after I took the time to preheat it for 15 on high and then oiled the grates twice, letting it “bake on” for 5 min after each application. Paired with the recommended Basmati rice pilaf and it was all so good!
Delicious! used chicken breast and it was moist and yummy. made one change- ground coriander instead of cumin. also added zucchini and red pepper tossed in olive oil, garlic powder and lemon pepper.
Hi Jenn,
This is a delicious recipe.
I was wondering if you could let me know how to cook them in a conventional oven (temp and time) before the last grilling to brown them.
Thanks!
Glad you like it! If you want to use the oven, I wouldn’t bother to finish them off on the grill. I’d broil them in the oven, flipping once or twice like you would on the grill so they brown evenly – the cook time will be about the same. Hope that helps!
These look delicious! For a dairy free option, do you think mayonnaise would work as a substitute for the yogurt? Thanks!
Hi Catherine, I’d probably go with a dairy-free yogurt instead of mayo. Hope that helps!
What temp should I use for oven? Help!
Hi Adria, If you want to use the oven, you can broil them. I’d flip them once or twice like you would on the grill so they brown evenly – the cook time will be about the same. Hope you enjoy!
These were super for our Father’s Day BBQ. Everyone loved them. Thank you for sharing!
Wow. This is a winner and definitely a repeat recipe. The key is using the chicken thighs and the mix of ingredients listed in this recipe. Thank you for sharing. My husband does not enjoy lemon in his food, but he loved the taste in this recipe.
These kebabs are so incredibly tasty, chicken thighs are the right choice. We paired with the Chickpea & Red Onion Salad which also tastes fabulous. Both of these recipes will definitely be repeat performers in our home.
Hi Jenn,
I am wondering about the best way of freezing the chicken, in the marinade, or after cooking. Thank you.
Hi Stella, You could go either way, but I may lean toward freezing it in the marinade.
I tasted these a few weeks ago when I had dinner at my friend’s house and made them myself yesterday. These are so delicious, really tender, and flavorful. I used chicken breasts and they didn’t dry out at all. Highly recommend.
Hi Jenn – This recipe looks great, & I’d like to make it for small Father’s Day family gathering this weekend. Can I substitute full fat regular yogurt (which I have on hand) for full fat Greek yogurt? And, if so, is something lost in the translation? Thx!
Sure, I think that should be fine. Please LMK how they turn out!
Can I replace the regular paprika with smoked paprika?
Sure – enjoy!
I am looking forward to trying this recipe. Jenn – Would you mind linking the metal skewers you are using here? Thanks!
Hi Chad, these are the ones I have. Hope you enjoy the chicken!
Wow wow wow! Made these chicken kabobs tonight exactly as per the recipe and served with the Basmati Rice with dried apricots, raisins and toasted almonds. So moist and flavorful. Definitely a keeper recipe. Thank you Jen for another winner!
This was hit with the whole family and I will definitely make it again to feed a crowd this weekend. So easy and full of flavour. I have yet to try a recipe from your site that wasn’t a winner.
I have made this recipe once and will be making it again this week. I paired it with the recommended rice . It was a huge hit – the flavours were great, we felt like we were in a high end middle eastern restaurant. As a side note, after going back time after time to make Jennifer’s various recipes that I would find on line, I purchased her cookbook as everything turns out so delicious and I love her recipes. The cook book does not disappoint – I’m waiting patiently for the second cookbook (I hope there will be one). 😊
Glad you like the recipes, Gerri! There is a second cookbook coming out in September. You can preorder it here if you’d like. 🙂
This is great news – definitely ordering your new cookbook. Thank you for your reply.
Thanks for your support! ❤️
Thank so much for this wonderful recipe, Jenn.
It has been out go-to chicken marinade for nearly 2 years! The best 🙂
Quick question, is it an Israeli recipe? We serve it with Israeli salad.
Yum!
Hi Savanna, I’m glad you like it! I’m not sure that I would call it Israeli as I think you can find kabobs like this in various parts of the Middle East (but the Israeli salad sounds like a great pairing)!
I made the Middle Eastern-Style Grilled Chicken Kabobs and Basmatti Rice for dinner last week. Never again will I buy grilled chicken kabobs when I can make these at home. They were fantastic! This was also a nice recipe to get familiar with traditional middle-eastern spices as well. All in all, I give the kabobs and the rice side dish a 10 out of 5. Thanks for sharing this recipe.
While the marinade tastes delicious, it looks nothing like the “step by step” photo; and it’s not thick at all. I used all ingredients noted in the recipe, but am concerned that the marinade will just slide off the chicken/red onions. Company coming tomorrow – time to press the panic button? Thank you for any advice!
Hi Beth, I’m not sure why your marinade isn’t thick – it should be. Did you make any substitutions?
marinade was thick for me, did you sub the yogurt?