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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- Perfect Grilled Chicken Breasts with Lemon, Garlic & Herbs
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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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Hi Jenn, This Middle Eastern Chicken paired with your Basmati Pilaf is a favorite of my family (I use chicken breasts). Although I grease the grill, they tend to stick. Any suggestions? I hope to serve it on 7/15 for a dinner party ;o) Thanks, Kelly, Fairfax, VA
Hi Kelly, it sounds like you might be trying to turn the chicken a bit too early. Let it cook on the grill until it lifts up without sticking. (Glad your family likes it!)
Could this recipe be used with beef tenderloin as well as chicken? I need to cook beef and chicken kabobs for 30 for a wedding rehearsal dinner. If not is there another recipe you would suggest that would work well with both? I am not a cook and am stressed. Have read hundreds of recipes and am just more confused!
Sure, Barb, I think this would work with beef tenderloin as well. Hope everyone enjoys!
Delicious!! I followed the recipe and the chicken was out of this world. Two thumbs up!
Hi, can these be done in the oven?
Hi Allana, I’d recommend broiling it using a broiling pan. They should cook for about the same about of time that they do on the grill. Hope you enjoy!
I’ve had this recipe saved since you posted it, but JUST came around to preparing it. I had a little less yogurt than needed and had to use up chicken breasts, but decided to stick with the recipe as is otherwise. I let the chicken marinate over night, and then I grilled baby bell peppers alongside and made a buttery basmati/onion pilaf (that delightfully became crispy on the bottom- pleasant surprise!). Opened a Sauvignon Blanc and I’m in heaven. I don’t have to order from a restaurant every time. Thank you for sharing this wonderful recipe.
This was delicious! Unable to find boneless thighs, I used boneless breasts. In the marinade, I omitted the lemon juice (as recommended) and used a little extra zest. I added a wedge of lemon to each plate and we all drizzled a little juice on the chicken. I also added more onion since my husband is a big fan. Yummy!!!
I made this amazing chicken this wee using breasts it was tender and moist and yummy! I cut them into strips and marinated over night in a plastic bag and then put on skewers. A new favorite in our home thanks! I also shared with foodie friends on Face Book!
Hi Jenn- the recipe looks divine and on my must try list! I have a basic question about use of lemon juice in this recipe- I have learnt from some of your other recipes with grilled chicken (example: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html) that the lemon juice tends to impart a leathery texture to outside of the chicken and it seemed like u were suggesting to replace with lemon zest for flavoring. I am hence wondering if the lemon juice is okay to use in this recipe though because we are using chicken thighs? Thanks so much!!
That’s exactly right– because thighs are more moist than breasts, it’s fine to have lemon juice in the marinade. Hope you enjoy!
I used strips of chicken breasts as that is what I had in freezer…this was amazing and NOT tough at all. Chicken loveliness if I do say so myself!
This is a winner!
I picked this meal for my supper club to try. Each person makes one dish and brings it to the host’s home. So easy for everyone and delicious. We even have one friend who is gluten free – so she could eat everything this time! I wanted to make sure that my hard working mom friends knew about this site as it’s a favorite of mine. I go here before I go to the grocery store each week. I have a cute picture of us enjoying this meal but don’t know how to send it to you. 🙁
So glad everyone enjoyed it, Sandie! (And unfortunately, the blog doesn’t have the functionality to have others upload pics– sorry!)
Should I remove excess marinade from the kabobs before grilling or just let whatever marinade is coating them stay on. Making them tonight! Thanks.
Haya, no need to remove any marinade from the kabobs but some excess may drip off when you remove them from the baking sheet. Hope you enjoy!