These Chicken Kabobs are packed with bold Mediterranean-inspired flavors and are incredibly juicy thanks to a rich yogurt marinade. A blend of paprika, cumin, cinnamon, garlic, lemon juice, and warm spices tenderizes the chicken while adding layers of savory, smoky, and slightly tangy flavor. Marinated overnight and grilled until lightly charred, each bite is tender, flavorful, and perfectly complemented by sweet red onions threaded between the chicken pieces.
Whether you’re planning a backyard barbecue, a quick weeknight dinner, or meal prep for the week, these grilled chicken kabobs are a crowd-pleasing option that’s as easy as it is delicious. Serve them with fluffy rice, warm pita bread, a crisp Greek salad, or your favorite dipping sauce like tzatziki or hummus for a fresh and satisfying meal the whole family will love.
Grilled Chicken Kabobs
Ingredients
- 1 5 oz container plain whole milk Greek yogurt
- 1 tablespoons extra-virgin olive oil
- 1 teaspoons paprika
- 1/4 teaspoon cumin
- 1/16 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
- Zest of 1/2 lemon
- 1 tablespoons freshly squeezed lemon juice (from one lemon)
- 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic (minced)
- 4-5 boneless skinless chicken thighs (trimmed of excess fat and cut into 1½-in/4-cm pieces (see note))
- 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 and 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.
