Middle Eastern-Style Grilled Chicken Kabobs

Why You’ll Love This Recipe

These kabobs are not only incredibly flavorful, but they are also quick to assemble and versatile. The combination of spices like cumin, paprika, and cinnamon creates a rich, aromatic profile that’s perfectly balanced with the tangy yogurt marinade. Grilling the chicken enhances its natural flavors and gives it a delicious, golden-brown exterior. Plus, they’re simple to prepare, making them an excellent choice for weeknight dinners or weekend gatherings.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic. Mix well to create the marinade.

2. Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to overcrowd the skewers (you’ll need 6-8 skewers).

3. Brush the marinade generously over the chicken and onions, ensuring everything is well coated. Cover and refrigerate for at least 8 hours or overnight for the best flavor.

4. Preheat the grill to medium-high heat. Lightly oil the grill grates by dipping a wad of paper towels in vegetable oil and rubbing it over the grates with tongs.

5. Grill the kabobs for 13-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Use a metal BBQ spatula to scrape underneath the kabobs and prevent sticking.

6. Once cooked through, transfer the kabobs to a platter and serve.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 35 minutes

• Cook Time: 15 minutes

• Total Time: 50 minutes, plus at least 8 hours to marinate

Variations

• Vegetarian Option: Swap the chicken with tofu or vegetables like bell peppers, zucchini, and mushrooms for a plant-based kabob.

• Spice Level: Adjust the crushed red pepper flakes to your taste—use less for a mild version or increase the amount for extra heat.

• Grill Alternatives: If you don't have a grill, these kabobs can be cooked on a grill pan or in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through.

Storage/Reheating

• Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat on the grill for a few minutes if you prefer.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are recommended for their juiciness and flavor. Chicken breasts tend to dry out more easily, especially when grilled.

2. How long should I marinate the chicken?

Marinate the chicken for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.

3. Can I use a different type of yogurt?

Yes, you can use low-fat or non-fat Greek yogurt, but whole milk yogurt gives the kabobs a creamier texture and richer flavor.

4. What should I serve with these kabobs?

These kabobs pair beautifully with side dishes like basmati rice pilaf, couscous, or a fresh Mediterranean salad. You can also serve them with pita bread or hummus.

5. How can I make this recipe gluten-free?

This recipe is naturally gluten-free. Just be sure to double-check that the yogurt and other ingredients you use are certified gluten-free.

6. How do I prevent the kabobs from sticking to the grill?

Lightly grease the grill grates with vegetable oil before cooking, and if needed, use a metal BBQ spatula to gently scrape underneath the kabobs to release them.

7. Can I make these kabobs ahead of time?

Yes, you can prepare the kabobs and marinate them up to 24 hours in advance for maximum flavor.

8. How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C). You can also cut into the thickest piece to check that the juices run clear.

9. Can I grill these kabobs on a charcoal grill?

Yes, charcoal grills can add extra smokiness to the flavor. Just make sure the heat is medium-high and adjust the cooking time as needed.

10. Can I freeze leftover kabobs?

Yes, you can freeze cooked kabobs for up to 3 months. Reheat them in the oven or on the grill when you're ready to enjoy.

Conclusion

These Middle Eastern-style grilled chicken kabobs are a flavorful and satisfying dish that’s perfect for any occasion. With a simple yet aromatic marinade, juicy chicken thighs, and a touch of char from the grill, these kabobs are sure to become a favorite in your summer recipe rotation. Whether you’re grilling for a crowd or enjoying a quiet dinner, this recipe delivers bold, vibrant flavors with minimal effort. Enjoy!

Print

Middle Eastern-Style Grilled Chicken Kabobs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Middle Eastern-style grilled chicken kabobs marinated in a flavorful mixture of yogurt, spices, and lemon, grilled to golden perfection with juicy chicken and smoky onions.

• Author: Janet
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes, plus at least 8 hours to marinate
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Halal

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

1 large red onion, cut into 1-inch chunks

Vegetable oil, for greasing the grill

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic. Mix well to create the marinade.
2. Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to overcrowd the skewers (you’ll need 6-8 skewers).
3. Brush the marinade generously over the chicken and onions, ensuring everything is well coated. Cover and refrigerate for at least 8 hours or overnight for the best flavor.
4. Preheat the grill to medium-high heat. Lightly oil the grill grates by dipping a wad of paper towels in vegetable oil and rubbing it over the grates with tongs.
5. Grill the kabobs for 13-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Use a metal BBQ spatula to scrape underneath the kabobs and prevent sticking.
6. Once cooked through, transfer the kabobs to a platter and serve.

Notes

• Vegetarian Option: Swap the chicken with tofu or vegetables like bell peppers, zucchini, and mushrooms for a plant-based kabob.
• Spice Level: Adjust the crushed red pepper flakes to your taste—use less for a mild version or increase the amount for extra heat.
• Grill Alternatives: If you don't have a grill, these kabobs can be cooked on a grill pan or in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
• Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat on the grill for a few minutes if you prefer.
• If using chicken breasts instead of thighs, the meat may dry out more easily, so adjust grilling time accordingly.

Nutrition

• Serving Size: 1 kabob (approx. ⅙ of recipe)
• Calories: 250
• Sugar: 2g
• Sodium: 680mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 75mg