Chicken Kabobs On The Grill
These juicy grilled chicken kabobs are marinated in a flavorful blend of Greek yogurt, lemon, garlic, and warm spices, then grilled to perfection. A perfect summer BBQ recipe, these kabobs are easy to make and packed with bold flavors. Serve with rice, pita, or a fresh Greek salad for a complete meal.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into cubes
- 1 cup Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp red pepper flakes
- Salt & black pepper to taste
- 1 large red onion cut into chunks
- Wooden or metal skewers
Instructions
- Prepare the Marinade: In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, zest, garlic, and spices until well combined.
- Prep the Chicken: Trim excess fat from the chicken thighs and cut them into 1.5-inch cubes.
- Assemble the Kabobs: Thread the chicken and red onion chunks onto skewers, leaving space between each piece.
- Marinate: Brush the kabobs generously with the marinade, cover, and refrigerate for at least 8 hours or overnight.
- Preheat the Grill: Heat your grill to medium-high (375-400°F) and lightly oil the grates to prevent sticking.
- Grill the Kabobs: Cook for 10-12 minutes, turning every 3-4 minutes until golden brown and the internal temperature reaches 165°F.
- Rest and Serve: Let the kabobs rest for 5 minutes before serving. Enjoy with rice, pita, or a Greek salad.
Notes
- For extra juiciness, use chicken thighs instead of chicken breasts.
- No grill? Bake at 425°F for 20-25 minutes, flipping halfway, or cook in a grill pan on the stovetop.
- Soak wooden skewers for 30 minutes to prevent burning.
- Make it spicier by adding extra red pepper flakes or cayenne pepper.
- Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.