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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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Just made these for a middle-eastern rice bowl (I didn’t use skewers, just broiled the pieces) and they were delicious!! I’ll definitely keep this recipe on hand for future because the chicken turns out so juicy and flavorful! Thank you Jenn!
I’ll let u know how it is. 20 min. Prep took me 2 hrs
hiya, I wanted to make this is the oven is that possible and if so what temperature would you recommend?
Hi M, You could broil them in the oven – cook time will be about the same. Be sure to turn the skewers so they brown evenly. Enjoy!
Hi. I made your recipe tonight and it was delicious!! I marinated the chicken thighs for about 36 hours and served over couscous with a side of broccoli. I will definitely make these again. Thank you!
Just made this, and my partner and I devoured the entire thing!!!! It tasted AMAZING. I made your pilaf with it too. Everything was perfect. Thanks for the recipe!
LOVE this recipe! It is one of my most-requested recipes, served with rice pilaf, hummus, and pita bread.
I’ve made a similar recipe in the oven and they’ve turned out great. This is our usual way of doing them up here where there’s snow on the ground half the year, and it’s hard to get your grill up to temp. I did not even put on skewers – just lined a baking sheet with parchment (for easy clean up), put the cubed chicken pieces there, turned a couple times for even cooking. Very easy. Usually I’ll bake them a bit at around 400 to get started, and just used the broiler to char.
How long did you cook for ??
This was amazing!!!! Made in the oven on broil and worked perfectly. I paired with the basmati rice pilaf and homemade tzatziki. Literally a perfect dinner.
Awesome recipe! I used chicken breasts cut into chunks and only marinated for about 2 hours. Delicious and juicy. Thanks for the tip!
Hi! I have chicken thighs at home but no skewers. Would you recommend grilling the marinated thighs “whole”, or cut them up into chunks and broil/cook in the oven? Thanks so much – can’t wait to try this!
Hi Holly, I’d just grill the thighs whole. They’ll still be delicious! 🙂
I didn’t see your response in time, so ended up broiling cut up thighs after marinating overnight. They were amazing – my whole family devoured them! Served with tzatziki sauce…will definitely go into our dinner rotation!
Hi can you cook the kebabs on a barbecue? If so do I need to wrap them in foil or just turn them over?
Yes, they’re intended to be cooked on the barbecue/grill. No need to wrap them in foil, but turn them occasionally for even cooking. Enjoy!
hello,
I want to make the kebabs in the OVEN but want them to stay juicy and not dry out.
Can you please clarify if:
1. should I place kebabs with marinade liquids on a pan and “tent” or ” tightly cover” with aluminum foil to make sure inside is cooked throughly?
2.If so, what temperature should oven be ? and how long should I cook the kebabs for inside to cook well before using ‘broiler’ to brown exteriors?
appreciate it!
Hi JooJoo, You could broil them in the oven (no need to wrap them in foil) – cook time will be about the same. Be sure to turn the skewers so they brown evenly. Enjoy!
Hi would it be possible to forego the kebab sticks and just cook all ingredients on a pan on the stove?
Hi Ari, I think these would be better if broiled in the oven, but several readers have commented that they have made these on the stovetop and have been happy with the results. Hope you enjoy!
Thank you for your reply!—I used the ‘broiler’ and although it needed babysitting as not all chicken thigh kebab skewers cooked at the same rate, all ‘eight’ skewers turned out awsome! Appreciate the wonderful recipe, especially during this time where small gatherings of our own family to eat a nice dinner is a small joy when the dishes are good and varied.
This came out so tasty and juicy even with just chicken breast. Thank you so much!! Hubby was a happy camper.
Made this tonight in my new Ninja Foodi Grill – only marinated for about 40 minutes. Turned out great! Will be adding these to my rotation!
Great recipe – easy and delicious. Thanks!