Grilled Chicken Kabobs

5 from 9 votes

These juicy grilled chicken kabobs are a staple of Mediterranean and Middle Eastern cooking. I've marinated these cubes of chicken in Mediterranean spices and grilled them to perfection. You can easily double or triple this recipe to feed a crowd!

Prep Time10

Cook Time15

Total Time55

Course: Main Course

Cuisine: Mediterranean, middle eastern

Servings: servings

Calories: 284kcal

Author: Shadi HasanzadeNemati

Ingredients

2 lbs boneless skinless chicken breast cut into large chunks
2 tbsp olive oil
4 tbsp yogurt see notes
1 tsp paprika
1 teaspoon cumin
1 tsp coriander
1 tsp Aleppo pepper
1 tablespoon tomato paste
1 lemon juice of
1 teaspoon kosher salt

Instructions

In a large bowl mix the olive oil with the olive oil, yogurt, paprika, cumin, coriander, Aleppo pepper, tomato paste, lemon juice and salt. Add the chicken to the mixture and using a tong, move the pieces around to make sure they're all coated with the marinade. Cover the bowl with a plastic wrap and marinade in the fridge for 30 minutes up to 8 hours.
When you're ready to cook, preheat the grill to medium high, or 400 degrees F.
Thread the marinated chicken onto the skewers. Brush the grates with vegetable oil and place the chicken kabobs on the grill grates.
Grill for 10 to 15 minutes, flipping once or twice to make sure they cook evenly. The chicken is ready when the internal temperature reaches 165°F.
Serve with pita, rice and salad.

Video

Notes

You can use boneless skinless chicken thighs as well.
You can use whole milk, non-fat or even dairy-free yogurt as long as it's plain.
I usually use metal skewers, but you can also use bamboo or wooden skewers. If doing so, soak them in water for 30 minutes to keep them from burning.
Serve grilled chicken kabobs with pita or lavash, grilled vegetables, lemon rice, vermicelli rice, fattoush or tabouli salad.
Storage and freezing: the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat with the lid on for 10 to 15 minutes. To freeze, let the chicken cool completely and remove them from the skewers. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. To serve, let it thaw in the fridge overnight and reheat in a pan.
If you want to make these chicken kabobs without a grill, use a grill pan or a cast iron skillet. Cook the chicken in the hot pan over medium high heat for 10 to 15 minutes, flipping once or twice.

Nutrition