Middle Eastern-Style Grilled Chicken Kabobs

You’ll make these flavorful chicken kabobs all summer long.

These kabobs are so good, you may just run out of them before the party's over. Jennifer Segal

View the print-ready version of this recipe.

One of my go-to chicken recipes for summer cookouts, these Middle-Eastern style grilled chicken kabobs are wonderful over a bed of rice pilaf or served with a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers.

Short on time? Skip the skewers and grill the chicken pieces whole, and slice the red onions into large wedges and pop them right on the grill. A word to the wise: make more than you think you’ll need. The first time I made these chicken kabobs for a crowd, I actually ran out of food!

What You’ll Need to Make Grilled Chicken Kabobs

Jennifer Segal

I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.)

Step-by-Step Instructions

Step 1: Make the Marinade

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic.

Jennifer Segal

Stir to combine.

Jennifer Segal

Step 2: Prep the Chicken and Thread onto Skewers

Trim the chicken of any excess fat and gristle. Don’t worry about getting every last bit of fat; most of it will melt off on the grill. Then cut the meat into bite-size pieces. I think it’s easiest to use kitchen shears as opposed to a knife.

Jennifer Segal

Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill.

Jennifer Segal

Step 3: Marinate the Chicken

Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight.

Jennifer Segal

Step 4: Grill the Kabobs

Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown. Serve and enjoy!

Jennifer Segal

Middle Eastern-Style Grilled Chicken Kabobs

Serves 4 to 6 Prep Time: 35 Minutes Cook Time: 15 Minutes Total Time: 50 Minutes, plus at least 8 hours to marinate

• 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)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 3/4 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 5 garlic cloves, minced
• 2 1/2 to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces (see note)
• 1 large red onion, cut into 1-inch chunks
• Vegetable oil, for greasing the grill

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 6-8 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.

Note: I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They’re also much easier to cook without drying out.

Nutrition Information

Per serving (6 servings)

Calories: 350, Fat: 15g, Saturated fat: 3g, Carbohydrates: 6g, Sugar: 3g, Fiber: 1g, Protein: 41g, Sodium: 871mg, Cholesterol: 186mg

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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