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!
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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Why leave the meat in the foil? Please let me know
Hi Julia, the meat only marinates on the foil, but is cooked directly on the grill (and the foil is used just for easy cleanup)!
Hi, I’m very concern on what is the proper way to grill. I don’t want to burn it. Can you give me any tips?
Hi Liezza, I think this article has some great advice for grilling.
Hi, I don’t have metal skewers. Can I marinate the chicken overnight on the wooden skewers in the fridge?
Yes Stefanie, just soak the skewers in water for about 30 minutes first so they don’t burn when you grill them.
This recipe is one of my all time favorites!!! Must make the Basmati rice too!
any suggestions on how to simplify preparing the basmati rice for 40 people?
Cook it in a slow cooker?
Hi Laurie, I’m not familiar enough with a slow cooker to say if that would work. For that number of people, you could either use a giant stock pot to prepare it, or make a few batches. It reheats nicely in the microwave.
Would I just triple/quadruple etc. the ingredients in using a stock pot?
Thanks, Jen!
Exactly! Please let me know if you have any additional questions.
Can I put some of the red onion in the marinade because I don’t have a grill. Going to use the broiler method ?
Hi Salina, you can include the red onion on the skewers even if you’re using your broiler!
I am a decent cook, but this recipe was one
Of the best things I have ever cooked.
Usually the recipes that require more than
5 ingredients scare me off, but for this one
Just about everything I needed I had right
At home. And you can taste every single
One of them, refreshing lemon and a
Little bit of heat, just delightful enough
To get your attention but not really spicy.
I marinated the meat separately and put
It on the scewers before cooking and added some red and yellow peppers.
It was a real taste bud feast.
Recommend to anybody, it doesn’t require
Much work or experience.
Can I use this marinade for leg of lamb to make shish kebabs
Yes Pam, I think the marinade should work nicely with lamb. I’d love to hear how they turn out if you make them!
just curious are you middle eastern?? because it truly doesn’t seem like you are and this recipe is absolutely not . I am Persian from Iran and have been cooking this food for years and that is not the way its done. For future reference cooking ethnic dishes should be kept authentic and the same as the original recipes.
It doesn’t really matter if she is Middle Eastern or not. This is a great recipe that uses Middle Eastern ingredients. If you don’t enjoy it, that is fine. No need to make a big deal out of it.
Get over yourself
That kind of response should not be tolerated. If you don’t like the recipe then keep looking. No need to bring race into it. We are all just human. Light, love, peace.
Uh-oh, I made some Italian meatballs the other day and I’m not Italian! I hope the ARP (Authentic Recipe Police) don’t come after me! ?
Perhaps you could include a link to an “authentic” recipe? There are regional variations within countries on many dishes. I’m not saying you are not correct, but it just seems pointless to offer only criticism. People who visit this site are looking for delicious , perhaps new, recipes to try. This should be an enjoyable experience .
My husband and I really enjoyed it and will be making again. Authentic or not !
I made these kebabs and the basmati rice this weekend! They were SO DELICIOUS, FLAVORFUL AND TENDER. I would totally make these again. The rice was so fragrant. I used raisins instead of currants as they did not have them at my store.