These Middle Eastern-style grilled chicken kabobs are what I call grill-and-chill food. They’re the kind of dish that makes people hover near the barbecue, pretending to help but really just waiting for the next skewer to come off the flames. I’ve made them so many times — especially during mango season when dinner usually moves out to the patio.
The marinade is where the magic happens. Yogurt tenderizes the chicken while lemon and warm spices add that fragrant kick. The chicken turns golden and smoky on the grill — perfect for serving with rice pilaf, flatbreads, or just a tangy cucumber salad.
If you’re feeding a crowd, double the batch. Trust me — one summer evening, I misjudged how many people would “just try one,” and we ended up rationing pieces like we were guarding treasure. Lesson learned.
What You’ll Need to Get Started
Here’s what goes into making these kabobs sing:
- Boneless, skinless chicken thighs – I always go with thighs because they stay tender even after grilling. They soak up all the flavors without drying out, unlike chicken breast which can get tough if marinated in yogurt or lemon too long.
- Thick yogurt – Adds creaminess and helps tenderize. I usually use homemade hung curd or plain Greek yogurt.
- Olive oil, lemon juice, garlic, and zest – The kind of everyday ingredients that do a lot of heavy lifting.
- Warm spices – Think paprika, cumin, cinnamon, and a pinch of red pepper flakes. It gives that deep, smoky-sweet flavor that reminds me of street food stalls in Delhi with sizzling skewers on open grills.
- Red onions – I like to cut them thick and layer them between the chicken pieces so they char slightly and sweeten up.
How I Put It Together (Step-by-Step)
1. Mix Up the Marinade
In a bowl, combine yogurt, olive oil, lemon zest, lemon juice, garlic, and all your spices. I like to do this the night before and just let it sit in the fridge — the longer it rests, the better it tastes. Sometimes I even save a spoonful of the marinade to drizzle over the cooked kabobs as a finishing sauce.
2. Prep the Chicken and Skewers
Trim the chicken thighs — don’t stress about being too perfect. A little fat keeps things juicy. Then cut into roughly 1.5-inch chunks. I prefer kitchen scissors over knives here — faster and easier, especially when you’re prepping for a big batch.
Thread the chicken and onions onto skewers, alternating pieces. If you’re using wooden skewers, soak them in water while you prep everything else so they don’t burn. I’ve accidentally skipped that step before — it’s not the end of the world, but you’ll notice the difference.
3. Let It Soak Up the Flavor
Once the skewers are assembled, place them on a foil-lined tray and coat them generously with the marinade. Cover with cling film and let them sit in the fridge for at least 8 hours — overnight is best. That’s when the flavors really settle in. I usually marinate them in the morning and forget about them until evening.
4. Grill and Serve
Heat up your grill or grill pan to medium-high and grease it lightly. Cook the kabobs until they’re golden and slightly charred in spots. I flip them every few minutes so they cook evenly. You’re looking for that gorgeous color and a nice sizzle.
I like serving them straight off the grill with lemon wedges, a bowl of garlicky yogurt dip, and a platter of buttered rice or warm flatbreads. It’s casual, comforting, and honestly one of the easiest dinners I make on repeat.
Serving Ideas
Here’s how I usually plate them up:
- Rice Pilaf – Lightly spiced basmati rice with peas and slivered almonds.
- Chopped Salad – Tomatoes, cucumbers, red onions, mint, and a simple olive oil–lemon dressing.
- Yogurt Sauce – Just stir a bit of lemon juice and garlic into plain yogurt.
- Leftover Wraps – The next day, we stuff leftover kabobs into pita with lettuce and sauce for quick wraps.
These skewers are easy to scale up for parties. I’ve taken them to potlucks where people ate them cold right off the tray — still delicious.
Kitchen Notes and Tips
- Don’t rush the marination – Give it a good 8 hours. That yogurt needs time to do its thing.
- Grill hot, not slow – You want a nice sear and that slight char that gives flavor.
- No skewers? No problem. – You can grill the chicken and onion pieces as-is and then toss everything together before serving.
- Batch cooking tip – If I know I’ve got a busy week ahead, I make a double batch and refrigerate half, uncooked, for the next day.
Storing and Reheating
If you’ve got leftovers (which is rare), they store well:
- Fridge: Up to 3 days in an airtight container.
- Reheat: Pan-fry with a splash of water or microwave covered for 30–45 seconds.
- Meal prep tip: These kabobs taste even better the next day, so they’re great for lunchboxes or weekday dinners.
FAQs
Can I use chicken breast instead of thighs?
You can, but they dry out easily — especially with acidic marinades. If you do, reduce marination time to 2–3 hours max.
What if I don’t have a grill?
Use a grill pan or broil them in the oven on high, flipping halfway. You’ll still get great flavor.
Is the marinade spicy?
It has a gentle heat, thanks to the red pepper flakes. You can adjust up or down to suit your taste.
Can I freeze them?
Yes! Freeze the uncooked, marinated chicken in a zip-top bag for up to 2 months. Thaw in the fridge before grilling.
One Last Note from My Backyard
I make this dish on almost every long weekend — especially when friends come over and everyone ends up gathering around the grill, cold drinks in hand. It’s one of those recipes that doesn’t try too hard but always hits the spot.
Grilled Chicken Kabobs
Summer grilling never looked so good! These juicy, smoky chicken kabobs are infused with the bold flavors of the Middle East — think garlic, lemon, warm spices, and a creamy yogurt marinade that keeps everything unbelievably tender.
Ingredients
- 2½ to 3 lbs boneless, skinless chicken thighs, trimmed and cut into 1½-inch chunks
- 1 large red onion, chopped into 1-inch pieces
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (from one lemon)
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, finely minced
- 2 teaspoons paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes (use ½ tsp for milder heat)
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil (for greasing the grill)
Instructions
- In a large mixing bowl, whisk together the yogurt, lemon juice, lemon zest, olive oil, garlic, paprika, cumin, cinnamon, red pepper flakes, salt, and black pepper until smooth and well combined.
- Toss the chicken pieces into the marinade, coating each one thoroughly. Cover the bowl or transfer to a sealed container, then refrigerate for at least 8 hours or overnight. This long marination gives the chicken maximum flavor and tenderness.
- When ready to grill, thread the marinated chicken onto skewers, alternating with chunks of red onion. Leave a bit of space between pieces to allow even cooking — don’t pack them too tightly.
- Preheat your grill to medium-high. To keep sticking to a minimum, soak a paper towel in vegetable oil, then — using tongs — carefully rub it across the grates a few times until they’re well-coated.
- Place the kabobs on the grill and cook, turning occasionally, for about 13 to 15 minutes or until the chicken is fully cooked and nicely charred in spots. If any pieces stick, use a metal spatula to gently lift them.
- Transfer the finished kabobs to a serving platter and let them rest briefly before digging in. They’re perfect alongside fragrant rice pilaf or a fresh cucumber-tomato salad.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1045Total Fat 53gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 37gCholesterol 697mgSodium 1637mgCarbohydrates 6gFiber 1gSugar 3gProtein 141g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
If you try it, let me know how it goes. I’d love to hear what you served it with or how you made it your own.
Try other Chicken recipes:
