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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This is our favorite chicken recipe. Can’t. Stop. Eating. It. We have to stop ourselves from eating an entire 2lbs of chicken (and there’s only two of us!) . I have found a couple hours is even enough to marinate, and have spread the chunks of marinated chicken on a sheet pan (with sides as there’s a lot of juice) and it’s also come out great!
This is our go to recipe especially when we are able to cook on the backyard grill. The whole family loves these.
Amazing!
How would this marinade go with lamb? I am wanting to do both chicken and lamb kabobs!
I think it would work nicely with lamb. Hope you enjoy!
Wow these are popular! Look how many reviews! I can see why, these were delicious. We’re apartment dwellers without a grill, so I make these on a rack over a foil lined baking sheet and put them under the broiler which gives them nicely charred tips, too. Even without the flavor of the grill, these are really great.
It’s personal preference, but I agree with you, I prefer chicken thighs for a variety of chicken dishes, especially when skewered. To me, not only do they taste better, but they’re more forgiving too and don’t dry out even if a little overcooked.
I have yet to try the golden rice pilaf but want to (hubby not crazy about dried fruit/regular fruit in savory recipes), always make this over a simple greek salad. A very easy supper.
Thank you, Jenn!
I made these Kebabs yesterday and my family loved them. I love the flavor the red onion gave the chicken. I did them with thighs as I prefer dark me. It is a simple and easy ingredient recipe. I will definitely make these again for the 4th of July.
This recipe just did not work. Made exactly as written, but halved it and the marinade did not become a “crust”. It stayed in its original form of just a gooped on mess. I ended up trying to scrape it off, but they didn’t even taste good. Wouldn’t recommend. Would give 0 stars if possible.
Agree. It didn’t become a golden crust as I had thought it would.
These kebabs are so delicious and juicy, perfect pairing with the rice pilaf.
My husband is Middle Eastern, and he thinks this dish tastes very authentic! When it’s too cold or snowy in NJ to grill, I use my oven and turn to low broil. Still comes out delicious!
I have made this so many times for my KETO loving husband . He had this dish years ago in an Indian Restaurant in L.A. and had always remembered it and asked me to find a recipe just like it. So finally after years of trying unsuccessfully… this recipe is just like he remembered, DELICIOUS! Thanks
This is one of the best chicken recipes we’ve had in quite awhile. We used lean chicken tenders instead of thighs, increased cumin and marinated over night. In mild weather we grilled but when the weather is harsh use a grill pan indoors and find it delish! Have shared this recipe with multiple family members and even the children love it. We serve with the yellow rice recipe to which we add dried fruit. Amazing !!!