Middle Eastern-Style Grilled Chicken Kabobs

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!

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!

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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