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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
- â…› 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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I gave this recipe 5 stars the first time I made it for my family 2 years ago, and it is still a family favorite! I just made it the other night. I managed to squeeze in 3 pounds of chicken into the yogurt marinade without changing anything. . I used mostly thighs, but added a few pieces of boneless breasts to bring it up to 3 pounds. The six of us devoured it! And the rice! You must serve it with the basmati rice! Delicious!
We have made this recipe at least 50 times, for ourselves as a family, and for parties. It’s always a hit, and people always want to know the secret. No one can believe that such few ingredients could pack in so much flavor! Thank you, Jenn, for this tried and true recipe. It’s a keeper, and one of our very favorites!
Hi Jenn, I would love to try this recipe but I don’t have a grill or an oven. Would it be possible to make it on a electric griddle? If so, do you have any tips? Thank you!
Hi G A, While I haven’t cooked them with an electric griddle, I think it would work. Just watch that they don’t brown too quickly. Please LMK how they turn out!
Can I marinate and then freeze?
Yep – hope you enjoy!
I’ve now made this dish at least half a dozen times. Everyone loves it!
I have tried this recipe as written and it was delicious! I have way too much chicken legs right now and have been craving this dish. I was wondering if you think chicken legs will work since it’s dark meat? I was also thinking of making this for a crowd and instead of grilling, I’d try baking/broiling the chicken legs, any advice/suggestions please?
Hi Mary, Chicken legs should work here. I’d start them off in a 425-degree oven and roast for 20 minutes until the skin is golden. Then turn the heat down to 375 degrees, and continue to roast. I’d start checking them at about 30 minutes. Please LMK how they turn out!
Hi! I made this with the chicken legs over the weekend and it was really good! Thank you so much for your suggestions. I prefer the chicken grilled per the original recipe but baking works too.
I live in an apartment and do not have a grill. Do you have an alternative method to get similar results? Should I do this in the oven at what temperature?
Sure, Lynn, I’d use your broiler — cook it for about the same time as indicated in the recipe – and you’ll need to turn it occasionally just as you would on a grill so that it browns evenly. Enjoy! 🙂
Outstanding recipe. I’ve made this 6+ times. I try to stay as close as possible. Everybody we’ve served this dish loves it, too. Thanks, Jenn!
Is iT possible to put the chicken in the oven?
Thanks from Holland 🙂
Sure, Dorien — you can broil the chicken. The cook time will be about the same. Enjoy!
So great! Loved the red pepper flakes as they added heat. Made with the suggested rice pilaf for a wonderful dinner! Will make again.
I am having a large party 75 people can I prepare this ahead of time and freeze it and if so is it better to cook them all the way and then warm them up I’m worried they might dry up
That’s a lot of chicken! 🙂 Yes, they can be made ahead of time. Because they’re made with chicken thighs, they’re less likely to dry out. I’d reheat them in the oven in a baking dish covered with foil. Hope everyone enjoys!
If I use boneless skinless chicken breasts, I know that I should avoid the lemon juice. Should I increase the amount of lemon zest, and if so, by how much?
Hi Aaron, Yes, I’d increase it by 1.5, so use the zest of 1-1/2 lemons. Hope that helps!
I am using chicken breasts.
Will it still come out as tasty if i barbecue the chicken?
F
I was hesitant to use thigh meat as I’m not a fan of dark meat, but it was delicious!! Will definitely make again and next time make a bigger batch!!