Middle Eastern-Style Grilled Chicken Kabobs
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You’ll make these flavorful chicken kabobs all summer long.
One of my go-to chicken recipes for summer cookouts, these Middle-Eastern style grilled chicken kabobs are wonderful over a bed of rice pilaf or served with a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers.
Short on time? Skip the skewers and grill the chicken pieces whole, and slice the red onions into large wedges and pop them right 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, it is better than going to a restaurant.”
What You’ll Need to Make grilled Chicken Kabobs
I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.)
Step-by-Step Instructions
Step 1: Make the Marinade
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Stir to combine.
Step 2: Prep the Chicken and Thread onto Skewers
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.
Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill.
Step 3: Marinate the Chicken
Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight.
Step 4: Grill the Kabobs
Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown. Serve and enjoy!
Chicken Kabob Video Tutorial
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Middle Eastern-Style Grilled Chicken Kabobs
You’ll make these flavorful chicken kabobs all summer long.
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note)
- 1 large red onion, cut into 1-inch 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 clean up. 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. (Note: You'll need between 6-8 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 to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 350
- Fat: 15g
- Saturated fat: 3g
- Carbohydrates: 6g
- Sugar: 3g
- Fiber: 1g
- Protein: 41g
- Sodium: 871mg
- Cholesterol: 186mg
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.
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Comments
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DELISH. We used 2% Greek yogurt and it was fantastic. Thanks for another great recipe!
These are in rotation over and over during grilling season. I always use nonfat Greek yogurt as that is what we keep in the house, and the fat is not missed at all. Also, we eliminate the garlic as, yes, here it comes, neither my husband nor I like garlic.
Truly my favorite summer chicken recipe.
Hi there Jenn! I’ve made these before to rave reviews – I’d like to make them again for company but am hoping to use the oven instead of the grill this time around. Could I bake and then broil at the end to get a comparable charred effect? Let me know what you think! Thanks for all the great recipes.
So glad these have been a hit! Using the oven to cook them is fine, but I’d broil them the whole time (and you will get some char). The timing will be about the same time as indicated in the recipe. Turn occasionally, just as you would on a grill, to ensure they brown evenly. Hope everyone enjoys!
Hi Jenn – I’m making this for a get together and doubling the recipe. I won’t have a grill, just an oven. Is that ok? Would you say 425 degrees? Thanks!
Hi Maria, Using the oven is fine, but I’d broil them. The timing will be about the same time as indicated in the recipe. Turn occasionally, just as you would on a grill, to ensure they brown evenly. Hope everyone enjoys!
Thank you this worked perfectly I fried mine a bit after the oven I loved it!
This recipe has delicious flavor! Added 1/2 tsp. turmeric. Perfect!
I just made this recipe last week as skewers and it was amazing!! I used Aleppo pepper flakes instead of chili pepper flakes. It’s a more flavourful taste with a bit of heat. Make this…you will not be disappointed at all!!
This recipe stands the test of time! I have been making it for over a decade! You would think I would know the recipe by heart by now but I hope you never take it down! It’s a hit for a crowd, kids love it and sometimes I don’t even skewer the meat, just leave the boneless/skinless thighs whole and throw it straight onto the grill. Much appreciated Xx
They are Wonderfull. Luv them!!
Hi, Jennifer! For my daughter with severe allergies to dairy, egg, and nuts, could I use a vegan sour cream instead of the yogurt? Or, would you just eliminate the yogurt? Thanks in advance! The recipe sounds delicious.
Hi Kelly, I’d go with the vegan sour cream. Enjoy!
Thank you! I’ll update about how well the substitution works, for other food allergy friends! Appreciate your feedback!
I am planning on making these for the 4th of July and would like to make ahead and freeze them. Can I freeze the red onions or should I omit them and do on the side when I’m grilling the chicken? Thanks! As always your recipes are pure perfection!
Hi Heather, I think it would be OK to freeze them with the onions. And so glad you like the recipes! 😊