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Middle Eastern-Style Grilled Chicken Kabobs

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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.

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

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

Find it online: http://recipesbyjanet.com/middle-eastern-style-grilled-chicken-kabobs/