Ingredients
Marinade
- 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
Chicken and Vegetables
- 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
- Prepare the marinade: In a medium bowl, combine the Greek yogurt, olive oil, paprika, cumin, cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, pepper, and minced garlic. Mix thoroughly to create a smooth marinade.
- Assemble the kabobs: Line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto metal skewers, folding any long or thin pieces to fit, and alternate with chunks of red onion. Avoid overcrowding the skewers to ensure even cooking. Place the assembled kabobs on the prepared baking sheet.
- Marinate the kabobs: Brush the yogurt and spice marinade liberally over the chicken and onions on each skewer, coating all sides thoroughly. Cover the baking sheet and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
- Preheat and grease the grill: When ready to cook, preheat the grill to medium-high heat. To prevent sticking, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub the grill grates multiple times until well coated with oil and glossy.
- Grill the kabobs: Place the marinated kabobs on the prepared grill. Cook, turning occasionally, for 13 to 15 minutes until the chicken is golden brown and cooked through. Use a metal BBQ spatula if needed to gently scrape under the kabobs to prevent sticking due to the yogurt marinade.
- Serve: Transfer the grilled kabobs to a serving platter and serve immediately. Enjoy as a main dish or with your favorite Middle Eastern sides.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful kabobs that remain tender and moist while grilling.
- Do not overcrowd the skewers to ensure even cooking and proper heat circulation.
- Marinate for at least 8 hours or overnight for optimal flavor and tenderness.
- Grease the grill grates well to prevent the yogurt-based marinade from sticking and tearing the meat.
- If preferred, adjust the crushed red pepper flakes according to your desired heat level.
- Prep Time: 35 Minutes
- Cook Time: 15 Minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
