Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
These chicken and onions marinated for a couple of hours are insanely delicious! Enjoy a quality dish in the comfort of your home! You will be amazed at how delicious these Middle Eastern-Style Grilled Chicken Kabobs are!
Ingredients:
1 tsp crushed red pepper flakes (reduce to 1/2 tsp for less heat)
1/2 tsp cumin
5 garlic cloves, minced
2 tbsp extra-virgin olive oil
Vegetable oil, for greasing the grill
2 tsp paprika
1 c plain whole-milk Greek yogurt
1/8 tsp cinnamon
1-3/4 tsp salt
1 large red onion, cut into 1-inch chunks
2 tbsp freshly squeezed lemon juice, from one lemon
1/2 tsp freshly ground black pepper
2-1/2 to 3 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces
Zest from one lemon
Directions:
Add olive oil, garlic, yogurt, lemon zest, lemon juice, salt, red pepper flakes, pepper, cinnamon, cumin, and paprika into a large bowl. Stir everything until well incorporated.
Line the inside of a baking sheet with aluminum foil.
Use metal skewers to thread the chicken alternately with red onions. I used 6 skewers for this. Place them on the prepared baking sheet in a single layer.
Coat each kabob with the marinade by brushing them. Cover them with plastic and put them in the fridge. Marinate the kabobs overnight for the best flavors!
Prepare the grill and preheat it to medium-high.
Brush the grill with oil.
Place the kabobs over the preheated grill, then cook each side for about 15 minutes. Flip them from time to time to evenly cook all sides.
Serve and enjoy!
Notes:
These Middle Eastern-Style Grilled Chicken Kabobs are best served over your favorite rice dishes, particularly Basmati Rice.
Make sure to marinate the kabobs overnight for the best flavors!
Nutrition Facts:
Calories:350 Fat:15g Saturated fat: 3g Carbohydrates:6g Sugar:3g Fiber:1g Protein:41g Sodium:871mg Cholesterol:186mg
Ingredients
- 1 tsp crushed red pepper flakes (reduce to 1/2 tsp for less heat)
- 1/2 tsp cumin
- 5 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- Vegetable oil, for greasing the grill
- 2 tsp paprika
- 1 c plain whole-milk Greek yogurt
- 1/8 tsp cinnamon
- 1-3/4 tsp salt
- 1 large red onion, cut into 1-inch chunks
- 2 tbsp freshly squeezed lemon juice, from one lemon
- 1/2 tsp freshly ground black pepper
- 2-1/2 to 3 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces
- Zest from one lemon
Instructions
Add olive oil, garlic, yogurt, lemon zest, lemon juice, salt, red pepper flakes, pepper, cinnamon, cumin, and paprika into a large bowl. Stir everything until well incorporated.
Line the inside of a baking sheet with aluminum foil.
Use metal skewers to thread the chicken alternately with red onions. I used 6 skewers for this. Place them on the prepared baking sheet in a single layer.
Coat each kabob with the marinade by brushing them. Cover them with plastic and put them in the fridge. Marinate the kabobs overnight for the best flavors!
Prepare the grill and preheat it to medium-high.
Brush the grill with oil.
Place the kabobs over the preheated grill, then cook each side for about 15 minutes. Flip them from time to time to evenly cook all sides.
Serve and enjoy!
Notes
These Middle Eastern-Style Grilled Chicken Kabobs are best served over your favorite rice dishes, particularly Basmati Rice. Make sure to marinate the kabobs overnight for the best flavors!
