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–+ servings

Middle Eastern-Style Grilled Chicken Kabobs

You'll make these flavorful chicken kabobs all summer long.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • ½ teaspoon cumin
  • ⅛ 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)

Method
 

  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. 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 and 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.
  3. 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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 6gProtein: 41gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 186mgSodium: 871mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F (75°C). The chicken should be golden brown and juices should run clear when pierced.
  • To prevent the kabobs from sticking to the grill, make sure to grease the grates thoroughly with oil before preheating, and use a metal spatula to gently lift them if they stick.
  • If you're short on time, marinating the chicken for just 2 hours will still impart great flavor; however, overnight is best for maximum tenderness and taste.
  • Feel free to swap the boneless chicken thighs for chicken breast or even tofu for a vegetarian option, but adjust the cooking time as necessary for different proteins.
  • Leftover kabobs can be stored in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) to prevent them from drying out.

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