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–+ servings
Six perfectly grilled chicken thigh kabobs resting on a hot grill grate, showing deep char and amber color.

Middle Eastern-Style Grilled Chicken Kabobs

This method engineers a solution for grilling moist chicken by utilizing resilient chicken thighs and a protective, gently tenderizing yogurt-based marinade to ensure succulent results every time.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • Sharp chef’s knife or kitchen shears
  • medium bowl
  • baking sheet
  • Aluminum foil
  • Metal skewers
  • Tongs
  • Metal BBQ spatula

Ingredients
  

For the Marinade Components

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes reduce to 1/2 teaspoon for less heat
  • 1 whole lemon, zest only
  • 2 tablespoons freshly squeezed lemon juice from one lemon
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 cloves garlic minced

For the Kabobs

  • 2 1/2 to 3 pounds boneless skinless chicken thighs trimmed of excess fat and cut into 1 1/2-inch pieces
  • 1 large red onion cut into 1-inch chunks
  • Vegetable oil for greasing the grill

Instructions
 

Marinade Preparation and Application

  • Prepare the marinade in a medium bowl, ensuring that the yogurt and oil are fully emulsified before adding the dry spices and aromatics. Stir the mixture until it forms a thick, vibrant orange-red paste.
  • In the same medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and minced garlic.
  • Line a baking sheet with aluminum foil.
  • Thread the chicken pieces onto metal skewers, alternating with the red onion chunks. Be sure not to cram the skewers; leave space between pieces for even heat distribution.
  • Brush the prepared marinade all over the meat, ensuring thorough coating. Cover the skewers and refrigerate for a minimum of eight hours or preferably overnight.

Grilling Phase

  • Preheat the grill to medium-high heat for at least ten minutes to ensure a non-stick surface.
  • 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, for a total of 13 to 15 minutes.
  • If necessary, use a metal BBQ spatula to carefully scrape underneath the kabobs to release them if they begin to stick to the grates.
  • Transfer the finished kabobs to a platter and allow them to rest before serving.

Notes

The minimum marination time is 8 hours; 24 hours is the gold standard for maximum flavor penetration without negatively affecting texture. If using wooden skewers, soak them in water for at least 30 minutes prior to use. For a Mediterranean twist, substitute half the red onion with bell peppers or zucchini chunks. If the marinade seems too thin, use a higher-protein Greek yogurt to achieve better viscosity.

Nutrition

Calories: 350kcalCarbohydrates: 6gProtein: 41gFat: 15g
Keyword grilled chicken, juicy thigh, metal skewers, yogurt marinade
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