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Juicy, tender, and perfectly charred, these grilled chicken kabobs are bursting with flavor from lemon, garlic, and Middle Eastern spices.
One of my go-to chicken recipes for summer cookouts, these grilled chicken kabobs are wonderful over a bed of rice pilaf or on top of a salad. A yogurt-based marinade gives the chicken incredible flavor and helps keep it moist as it cooks on the grill.
The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re short on time, you can grill the chicken pieces whole (the red onions can also be sliced into large wedges and placed directly 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!
“Served with the rice pilaf…better than going to a restaurant.”
What You’ll Need to Make Grilled Chicken Kabobs
- Plain Whole Milk Greek Yogurt: Forms the base of the marinade, tenderizes the chicken, and keeps it juicy, while it also helps the seasonings cling to each piece.
- Extra-Virgin Olive Oil: Helps distribute the seasonings and encourages browning on the grill.
- Spices: Paprika, ground cumin, ground cinnamon and crushed red pepper flakes give the kabobs their warm, Middle Eastern flavor. Reduce the red pepper flakes to ½ teaspoon for less heat.
- Lemon Zest and Juice: Add brightness and tang to the marinade. You’ll need one lemon for both.
- Garlic: Five cloves give the marinade plenty of garlic flavor.
- Boneless Skinless Chicken Thighs: Chicken thighs are perfect here because they stay juicy, are forgiving on the grill, and hold up better to the yogurt-and-lemon marinade than boneless breasts. Cut them into evenly sized pieces so they cook at the same rate.
- Red Onion: Softens and chars around the edges as the chicken cooks. Cut it into chunks large enough to thread onto the skewers.
- Jump to the printable recipe for precise measurements
How To Make Grilled Chicken Kabobs
Make the marinade: In a bowl, whisk together the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest and juice, salt, pepper, and garlic until well combined.
Prep the chicken thighs: 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.
Assemble and marinate the kabobs: Thread the chicken and red onion onto skewers, alternating between the two and leaving a little room between the pieces so they cook evenly. Arrange the kabobs on a foil-lined baking sheet and brush the marinade generously over the chicken, turning to coat all sides. Cover and refrigerate for at least 8 hours or overnight.
Grill and serve: Grill the kabobs, turning occasionally, until the chicken is nicely browned and cooked through. If they stick when you try to turn them, give them another minute rather than forcing them off the grates; once the chicken has browned properly, it should release much more easily. Serve and enjoy!
Chicken Kabob Video Tutorial
Grilled Chicken Kabobs (Middle Eastern-Style)
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
- Zest of one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- 2½ to 3 lb boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-in/4-cm pieces (see note)
- 1 large red onion, cut into 1-in (2.5-cm) 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 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.
- 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; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.)
- Transfer the kabobs to a platter and serve.
Notes
Nutrition Information
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.
See more recipes:
Make-Ahead and Storage Tips
Make-Ahead: The chicken kabobs can be assembled and marinated up to 24 hours in advance. Keep them covered in the refrigerator until ready to grill.
Freezing: You can freeze the uncooked chicken in the marinade for up to 3 months. Place the chicken and marinade in a freezer-safe bag, press out the excess air, and freeze. Thaw overnight in the refrigerator, then thread the chicken and onions onto skewers and grill as directed. The yogurt marinade may look slightly separated after thawing, but that’s normal.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm the chicken in a 325°F oven, covered with foil, until heated through. Avoid overheating, which can dry out the chicken.
What to Serve with Chicken Kabobs
To round out your spread, serve these kabobs with creamy hummus, tzatziki, or a garlicky tahini sauce for dipping. For something fresh, add a Greek salad, tabbouleh, or a crisp fattoush salad. Grilled or roasted vegetables are another delicious addition to the meal.
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Hi Jenn, This Middle Eastern Chicken paired with your Basmati Pilaf is a favorite of my family (I use chicken breasts). Although I grease the grill, they tend to stick. Any suggestions? I hope to serve it on 7/15 for a dinner party ;o) Thanks, Kelly, Fairfax, VA
Hi Kelly, it sounds like you might be trying to turn the chicken a bit too early. Let it cook on the grill until it lifts up without sticking. (Glad your family likes it!)
Could this recipe be used with beef tenderloin as well as chicken? I need to cook beef and chicken kabobs for 30 for a wedding rehearsal dinner. If not is there another recipe you would suggest that would work well with both? I am not a cook and am stressed. Have read hundreds of recipes and am just more confused!
Sure, Barb, I think this would work with beef tenderloin as well. Hope everyone enjoys!
Delicious!! I followed the recipe and the chicken was out of this world. Two thumbs up!
Hi, can these be done in the oven?
Hi Allana, I’d recommend broiling it using a broiling pan. They should cook for about the same about of time that they do on the grill. Hope you enjoy!
I’ve had this recipe saved since you posted it, but JUST came around to preparing it. I had a little less yogurt than needed and had to use up chicken breasts, but decided to stick with the recipe as is otherwise. I let the chicken marinate over night, and then I grilled baby bell peppers alongside and made a buttery basmati/onion pilaf (that delightfully became crispy on the bottom- pleasant surprise!). Opened a Sauvignon Blanc and I’m in heaven. I don’t have to order from a restaurant every time. Thank you for sharing this wonderful recipe.
This was delicious! Unable to find boneless thighs, I used boneless breasts. In the marinade, I omitted the lemon juice (as recommended) and used a little extra zest. I added a wedge of lemon to each plate and we all drizzled a little juice on the chicken. I also added more onion since my husband is a big fan. Yummy!!!
I made this amazing chicken this wee using breasts it was tender and moist and yummy! I cut them into strips and marinated over night in a plastic bag and then put on skewers. A new favorite in our home thanks! I also shared with foodie friends on Face Book!
Hi Jenn- the recipe looks divine and on my must try list! I have a basic question about use of lemon juice in this recipe- I have learnt from some of your other recipes with grilled chicken (example: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html) that the lemon juice tends to impart a leathery texture to outside of the chicken and it seemed like u were suggesting to replace with lemon zest for flavoring. I am hence wondering if the lemon juice is okay to use in this recipe though because we are using chicken thighs? Thanks so much!!
That’s exactly right– because thighs are more moist than breasts, it’s fine to have lemon juice in the marinade. Hope you enjoy!
I used strips of chicken breasts as that is what I had in freezer…this was amazing and NOT tough at all. Chicken loveliness if I do say so myself!
This is a winner!
I picked this meal for my supper club to try. Each person makes one dish and brings it to the host’s home. So easy for everyone and delicious. We even have one friend who is gluten free – so she could eat everything this time! I wanted to make sure that my hard working mom friends knew about this site as it’s a favorite of mine. I go here before I go to the grocery store each week. I have a cute picture of us enjoying this meal but don’t know how to send it to you. 🙁
So glad everyone enjoyed it, Sandie! (And unfortunately, the blog doesn’t have the functionality to have others upload pics– sorry!)
Should I remove excess marinade from the kabobs before grilling or just let whatever marinade is coating them stay on. Making them tonight! Thanks.
Haya, no need to remove any marinade from the kabobs but some excess may drip off when you remove them from the baking sheet. Hope you enjoy!