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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 have made this recipe at least a dozen times now, and each time I have created new fans of this wonderful and foolproof dish! I rarely make kebabs (too much work), so I just marinate either chicken breasts or chicken thighs. I usually serve this meal with naan, cucumber/tomato/onion salad, and a yogurt dressing. It’s superb as is – congratulations, Jen, on another winner!
I would like to make this recipe for a party I will be catering (I am not a real caterer but people like what I do) I would like to make them the night befor and re-heat them at the party. I would not like to use skewers but stirfry on the grill and then offer them with pita’s ,kind of like a Gyro. do you think this would work or be too dried out. I would heat them in a covered foil pan in the oven at a low temp.
please let me know the recipe sounds great
Hi Joanne, I think that would work great — the chicken thighs are so juicy, they won’t dry out and will be delicious reheated. I think gyros are a wonderful idea. Please let me know how it all comes out.
I fell in love with Kebabs at The Panini Cafe in Aliso Viejo. While driving home to Northern California, I googled recipies and found your website. I made your kebabs tonight (with only 1 hour of marinating) and they truly are the best chicken kebabs I’ve ever had! My family was delighted. Thank you!
For someone that eats Mediterranean food regularly, this was absolutely fantastic! I only had time to marinate for an hour, but I can’t wait to try again with marinating over night. Thank you for such a wonderful recipe!
This kabob together with the pilaf was FANTASTIC! It was an absolute hit at our home.
Thank you so much for this recipe. We were at a loss as to what to cook for a soiree…found this, followed the recipe but had to omit the red pepper flakes (as one of our guests can’t tolerate chili). Marinated for a good 8 hours, grilled the chicken kebabs and served them alongside some colourful vegetable kebabs with various rices and a salad….result was stunning!!!!! Can’t wait to cook them again, this time with the chili flakes. Thanks again!
Had a craving for chicken kabobs, grilled them. Although, recipe called to marinate about 8 hrs, which I only did for 20 minutes and they were awesomely delicious. Yummy…..
My family absolutely loved it! I used thighs and followed the recipe and directions exactly. Grilled them after marinading them overnight. Even my little ones and their super picky uncle loved the chicken kabobs. Thank you!
Hello! I want to try this recipe but am wondering if I can cook it in the oven instead? If so, at what temperature and for how long? Also, would wood skewers work instead of metal?
Thank you so much!! Sounds like a delicious marinade 😛
Hi Marlee, Yes that would work fine. I’d broil them about 6 inches from the heat source, turning occasionally, for the same time the recipe calls for. Please come back and let me know how they come out.
Outstanding! Instead of grilling kebabs, I spread it into a single layer on a large baking sheet, tucking red onion wedges all around here and there. I then roasted it in the oven at 500 f, and it got a little charred just like in your picture. So good! I’m now considering using this recipe for a graduation lunch serving 50+ people. They can make their own sandwiches in pita, topped with red onion, tomato, cucumber, and sauce, with falafel as a vegetarian option. OH My GOODNESS, THANK YOU FOR POSTING THIS RECIPE!!