Style Grilled Chicken Kabobs

Style Grilled Chicken Kabobs

One of my favorite recipes for warm-weather entertaining, these chicken kabobs are marinated in a tangy blend of Greek yogurt, lemon, garlic, and spices and then grilled until golden brown. They’re wonderful over a bed of golden basmati rice pilaf with dried fruit and almonds (pictured) or on top of a Greek salad. Just be sure to make extra — the first time I made these kabobs for a crowd, I actually ran out of food!

The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re in a time crunch, feel free to skip the skewers and grill the chicken thighs whole (the red onions can be cut into large wedges and placed directly on the grill as well).

                                                                                                   

Servings: 4 to 6

Prep Time: 35 Minutes

Cook Time: 15 Minutes

Total Time: 50 Minutes, plus at least 8 hours to marinate

Lebanese rice recipe: Lebanese Kitchen

WHAT YOU’LL NEED TO MAKE GRILLED CHICKEN KABOBS

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.

INGREDIENTS

• 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
• 1/2 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

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INSTRUCTIONS

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

2.    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 for at least eight hours or overnight.

3.    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.

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STEP-BY-STEP INSTRUCTIONS

1.    Begin by combining the marinade ingredients in a small bowl.

2.    Stir to combine.

3.    Next, prep the chicken thighs by trimming 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.

4.    Thread the chicken pieces onto skewers alternating with the red onions.

5.    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.

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

7.    Serve and enjoy!

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