Ingredients
Marinade
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
- Zest of one lemon
- 2 tablespoons freshly squeezed lemon juice (from one lemon)
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 cloves garlic, minced
Main Ingredients
- 2½ to 3 lb boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch (4 cm) pieces
- 1 large red onion, cut into 1-inch (2.5 cm) chunks
- Vegetable oil (for greasing the grill)
Instructions
- Prepare the marinade: In a medium bowl, whisk together the Greek yogurt, extra-virgin olive oil, paprika, cumin, ground cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, black pepper, and minced garlic until fully combined and smooth.
- Assemble the kabobs: Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, folding pieces if they’re long and thin, alternating with chunks of red onion. Be careful not to overcrowd the skewers; you will need between 6 and 8 skewers. Place the assembled kabobs on the baking sheet.
- Marinate the chicken: Brush the yogurt marinade generously over each skewer, ensuring each piece is well coated. Cover the baking sheet with plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow the flavors to fully penetrate and tenderize the chicken.
- Preheat and grease the grill: Heat your grill to medium-high. Once hot, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub it over the grill grates several times until they are glossy and well coated. This prevents sticking.
- Grill the kabobs: Place the marinated chicken skewers on the grill and cook for 13 to 15 minutes, turning occasionally to ensure even cooking and a golden brown exterior. Because of the yogurt marinade, kabobs may stick; use a metal BBQ spatula carefully to loosen them from the grates if needed.
- Serve: Transfer the grilled kabobs to a platter and serve immediately. These kabobs pair wonderfully with rice, flatbreads, or a fresh salad for a complete Middle Eastern meal.
Notes
- For milder heat, reduce crushed red pepper flakes to ½ teaspoon.
- Use metal skewers for best grilling results; if using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.
- Ensure not to overcrowd the skewers to promote even cooking.
- The yogurt marinade helps tenderize the chicken but makes it prone to sticking; proper grill oiling and careful flipping are essential.
- Chicken thighs are preferred over breasts for juiciness, but you may substitute breasts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
