Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins, plus 8 hrs to marinate | Servings: 4-6
These Middle Eastern Chicken Kebabs are sure to please the crowd. Marinated for a few hours or overnight in a tangy blend of yoghurt, lemon, garlic, and spices, you are guaranteed to have the most flavorful kebabs!
INGREDIENTS
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1 c plain whole-milk Greek yoghurt
2 tbsp olive oil
2 tsp paprika
1/2 tsp cumin
1/8 tsp cinnamon
1 tsp crushed red pepper flakes (or reduce to 1/2 tsp for just a bit of kick)
Zest from one lemon
2 tbsp freshly squeezed lemon juice, from one lemon
1-3/4 tsp salt
1/2 tsp freshly ground black pepper
5 garlic cloves, minced
2-1/2 lbs boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill
How to make Middle Eastern Chicken Kebabs
Step 1: Add the yoghurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic in a medium bowl. Mix well.
Step 2: Onto the skewers, thread the chicken occasionally alternating with red onions. Fold the chicken if the pieces are long and thin. Remember not to overfill the skewers. For this recipe, you will need around 6 to 8 skewers.
Step 3: On a baking sheet lined with aluminium foil, place the kebabs, then brush or spoon them with the marinade. Cover and place o=in the fridge for at least 8 hours or overnight.
Step 4: Prepare the grill once ready to serve. Preheating the grill to medium-high heat. Use tongs to carefully grease the grates of the grill a few times with paper towels dipped lightly in vegetable oil until glossy and coated.
Step 5: Place the kebabs on the grill and cook for about 10 to 15 minutes until golden brown, turning the skewers occasionally.
Step 6: Once done, place the skewers on a platter.
Note:
I prefer to use chicken thighs and not boneless chicken breasts for this recipe as chicken thighs are more flavorful and have a less chance of drying out.
Note that if you opt to use boneless chicken that the lemon juice added in the marinade will make it tougher when cooked.
NUTRITION FACTS:
Calories:350 | Fat:15g | Saturated fat:3g | Carbohydrates:6g | Sugar:3g | Fiber:1g | Protein:41g | Sodium:871mg | Cholesterol:186mg
Ingredients
- 1 c plain whole-milk Greek yoghurt
- 2 tbsp olive oil
- 2 tsp paprika
- 1/2 tsp cumin
- 1/8 tsp cinnamon
- 1 tsp crushed red pepper flakes (or reduce to 1/2 tsp for just a bit of kick)
- Zest from one lemon
- 2 tbsp freshly squeezed lemon juice, from one lemon
- 1-3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 5 garlic cloves, minced
- 2-1/2 lbs boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
- 1 large red onion, cut into wedges
- Vegetable oil, for greasing the grill
Instructions
Step 1: Add the yoghurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic in a medium bowl. Mix well.
Step 2: Onto the skewers, thread the chicken occasionally alternating with red onions. Fold the chicken if the pieces are long and thin. Remember not to overfill the skewers. For this recipe, you will need around 6 to 8 skewers.
Step 3: On a baking sheet lined with aluminium foil, place the kebabs, then brush or spoon them with the marinade. Cover and place o=in the fridge for at least 8 hours or overnight.
Step 4: Prepare the grill once ready to serve. Preheating the grill to medium-high heat. Use tongs to carefully grease the grates of the grill a few times with paper towels dipped lightly in vegetable oil until glossy and coated.
Step 5: Place the kebabs on the grill and cook for about 10 to 15 minutes until golden brown, turning the skewers occasionally.
Step 6: Once done, place the skewers on a platter.
Notes
I prefer to use chicken thighs and not boneless chicken breasts for this recipe as chicken thighs are more flavorful and have a less chance of drying out. Note that if you opt to use boneless chicken that the lemon juice added in the marinade will make it tougher when cooked.
