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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I gave this recipe 5 stars the first time I made it for my family 2 years ago, and it is still a family favorite! I just made it the other night. I managed to squeeze in 3 pounds of chicken into the yogurt marinade without changing anything. . I used mostly thighs, but added a few pieces of boneless breasts to bring it up to 3 pounds. The six of us devoured it! And the rice! You must serve it with the basmati rice! Delicious!
We have made this recipe at least 50 times, for ourselves as a family, and for parties. It’s always a hit, and people always want to know the secret. No one can believe that such few ingredients could pack in so much flavor! Thank you, Jenn, for this tried and true recipe. It’s a keeper, and one of our very favorites!
Hi Jenn, I would love to try this recipe but I don’t have a grill or an oven. Would it be possible to make it on a electric griddle? If so, do you have any tips? Thank you!
Hi G A, While I haven’t cooked them with an electric griddle, I think it would work. Just watch that they don’t brown too quickly. Please LMK how they turn out!
Can I marinate and then freeze?
Yep – hope you enjoy!
I’ve now made this dish at least half a dozen times. Everyone loves it!
I have tried this recipe as written and it was delicious! I have way too much chicken legs right now and have been craving this dish. I was wondering if you think chicken legs will work since it’s dark meat? I was also thinking of making this for a crowd and instead of grilling, I’d try baking/broiling the chicken legs, any advice/suggestions please?
Hi Mary, Chicken legs should work here. I’d start them off in a 425-degree oven and roast for 20 minutes until the skin is golden. Then turn the heat down to 375 degrees, and continue to roast. I’d start checking them at about 30 minutes. Please LMK how they turn out!
Hi! I made this with the chicken legs over the weekend and it was really good! Thank you so much for your suggestions. I prefer the chicken grilled per the original recipe but baking works too.
I live in an apartment and do not have a grill. Do you have an alternative method to get similar results? Should I do this in the oven at what temperature?
Sure, Lynn, 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. Enjoy! 🙂
Outstanding recipe. I’ve made this 6+ times. I try to stay as close as possible. Everybody we’ve served this dish loves it, too. Thanks, Jenn!
Is iT possible to put the chicken in the oven?
Thanks from Holland 🙂
Sure, Dorien — you can broil the chicken. The cook time will be about the same. Enjoy!
So great! Loved the red pepper flakes as they added heat. Made with the suggested rice pilaf for a wonderful dinner! Will make again.
I am having a large party 75 people can I prepare this ahead of time and freeze it and if so is it better to cook them all the way and then warm them up I’m worried they might dry up
That’s a lot of chicken! 🙂 Yes, they can be made ahead of time. Because they’re made with chicken thighs, they’re less likely to dry out. I’d reheat them in the oven in a baking dish covered with foil. Hope everyone enjoys!
If I use boneless skinless chicken breasts, I know that I should avoid the lemon juice. Should I increase the amount of lemon zest, and if so, by how much?
Hi Aaron, Yes, I’d increase it by 1.5, so use the zest of 1-1/2 lemons. Hope that helps!
I am using chicken breasts.
Will it still come out as tasty if i barbecue the chicken?
F
I was hesitant to use thigh meat as I’m not a fan of dark meat, but it was delicious!! Will definitely make again and next time make a bigger batch!!