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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At what temp should I bake this and for how long?
Hi Shah, If you’d like to prepare these in your oven, I’d use your broiler — cook it for about the same time as indicated in the recipe – and you’ll need to turn it occasionally just as you would on a grill so that it browns evenly. Hope you enjoy!
Can I make this a day ahead and serve the next day- how should I reheat?
I wanted to make this as my chicken dish for Rosh Hashanah along with a brisket.
Thank so much
Susan Daniels
Hi Susan, I’d reheat them in the oven in a baking dish covered with foil. Hope everyone enjoys!
Can I do this with shrimp? Would I let it marinade as long as the chicken (8 hours-overnight) if so? Thanks!!
I haven’t tried this with shrimp, but I think it would work. You definitely would cut the marinating time down to 30 – 60 minutes. Also, be careful not to overcook the shrimp – you’ll need about 1 1/2 minutes per side. I’d love to hear how they turn out!
great, thanks! I’ll let you know!
This recipe is absolutely perfect….Just burst with flavors and the linked recipe for the rice is also fabulous…Thank you
This has quickly become a family favorite this summer. The flavors are wonderful and the chicken stays so very moist. Another fabulous recipe from Jen…Thank you so much.
Oh my, just made this along with the basmati rice pilaf and I’ve never seen my picky three year old eat faster. Two thumbs up Jenn!
I’ve made these kabobs a few times now, and they are absolutely amazing. I always broil them. I served them to some friends last night, along with your basmati rice and the Israeli salad from your book– it was SO good; a perfect combo. Thank you!
Hi Jenn, I’m planning to serve your Middle Eastern Chicken Kebabs and Warm Couscous Salad w Apricot Vinaigrette at a BBQ this weekend. I’m wondering if a Greek Salad (tomatoes, cucumber, feta, kalamata olives etc.) would be a good accompaniment – or is there a different salad you would recommend? Thanks very much!
Hi Jane, the Greek salad you described sounds great! If you wanted to consider something else (though I don’t think you need to), this Roasted Red Pepepr Salad is nice.
Thanks Jenn, that does look good! Wanted to thank you for all your hard work, wonderful recipes and quick responses to questions. I love your blog and am enjoying your cookbook very much!
🙂
Can the marinade be made a day ahead of time?
Definitely!
I made this for a group of 50, added a lamb and beef kabob to this recipe, and paired with middle eastern salad, grilled red peppers and tabbouleh. This was such an easy to follow, and tasty recipe, I am saving it for the next time I need a great kabob that really works. I don’t usually write reviews, but this tasted great, and was reliably good for company! Thank you for this great recipe. I was really impressed!