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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- Grilled Moroccan Chicken
- 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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Jenn,
I love your site, it is my go-to and I’m never disappointed. Thank you.
I have an odd question, I love your countertop. We’re updating our kitchen and think what you have would look great. Would you be able to provide some information on it? Is it quartz or marble?
Thanks in advance.
Mary
Hi Mary, So glad you like the blog! My counter is made from Calacatta Gold Marble (that’s been honed). Hope that helps! 🙂
Wow! Terrific! Served with the pilaf as suggested. Easy to prepare, fabulous to eat. Both recipes perfect. Thank you!
I’m making this dish again tomorrow night – with the basmati rice side recommended – for a dinner with neighbors. This has become my “go-to” company meal, because it it unusual, delicious, and a totally make ahead meal! (Jenn was kind enough to let me know that the rice can be made ahead and reheated). I first made this dish when my husband and I were hosting some of his co-workers from India, and they LOVED IT. Admittedly I added a little extra heat for our Indian guests, but I have also done versions with LESS heat for my 90 year old in-laws, and they loved it too.
how many servings is this recipe designed for?
Hi Michelle, this serves 4 – 6 people. Enjoy!
This recipe is perfect! Made the marinade exactly as written but used whole chicken thighs… broiled in the oven until charred – about 25 minutes. Paired with the Israeli salad for yet another amazing dinner enjoyed by all – even the kids!! They’ve already asked to have this again…
This is definitely a three star “Michelin” recipe! Jen you are amazing! And it’s so healthy too!❤️❤️❤️
Hi
What temperature should I grill this in the oven please?
Hi Ara, use the broil setting in your oven for these. Hope you enjoy!
Have you tried grilling other vegetables like peppers and zucchini with the chicken kabobs?
Hi Andrea, I think you could definitely do veggies as well here. I’d suggest threading them onto separate kebabs though in case the cooking time is a bit different. Hope you enjoy!
This is one of those meals that you can make if you have company coming over the next day and want to be somewhat prepared, you will be able to enjoy your company as opposed to being stuck in the kitchen at dinner time feeling somewhat left out. I marinated the chicken the night before, I cooked the suggested pairing of roasted carrots the morning of my company’s arrival (microwaved when ready to eat) and cooked the rice at dinner time (had the spices all measured and ready to throw in). It was absolutely fabulous, the flavour of the chicken and rice outstanding, the carrots alrady a staple in our house. Left over chicken may be stuffed in some pita bread with tzatziki tomorrow night:) Jen you so intuitive as to what makes a good meal, thank you for another keeper..the “keeper box” is getting kind of full, maybe time for another cookbook:)
So glad you had a great meal! 🙂
I made the Middle Eastern kebab chicken and the rice. AMAZING!!!!
I just bought your recipe book, can wait to try all your recipes.
Thanks
Can I use boneless chicken and get the same results?
Do you mean boneless breasts?