Flavorful Grilled Chicken Kabobs
September 20, 2020
: 4-6
: 15 min
: 15 min
: Easy
Kebabs, Kabab or Kabobs?? I don’t know which one is right, but I just love them. I must admit that they make a bomb summertime dish. I usually prep some kebabs and stick them in a cooler full of pool side essentials so I can grill while I chill at the pool. But it’s truly an anytime dish with so much versatility since you can substitute meats, add veggies, potatoes and even pineapple. These chicken kebabs are full of spices and a tasty marinade to help tenderize the chicken. Pair with a Greek salad or vegetables and turmeric rice. You definitely have try it!
Ingredients
- 3 tablespoons of olive oil
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 6 garlic cloves, minced
- dash of cinnamon
- 1/2 teaspoon crushed red pepper flakes
- Zest from one lemon
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2-1/2 pounds boneless skinless chicken thighs, trimmed, washed with lemon juice and cold water. Cut into bite sized pieces
- Wood or metal skewers
Directions
- Step 1 Combine yogurt, 2 tablespoons of olive oil, cumin, paprika, salt, garlic, lemon juice, lemon zest, oregano, cinnamon, black pepper and red pepper flakes in a bowl. Mix well and set aside 1/3 of the marinade for basting.
- Step 2 Add the chicken pieces to the bowl and marinate for 1-3 hours. If you marinate too long the chicken will become mealy.
- Step 3 Thread chicken on skewers and pack tightly. If using wood skewers, soak them for 15 minutes and dry prior to threading. No prep is necessary for metal skewers.
- Step 4 When ready to grill, make sure grill is lightly oiled. I used a stovetop griddle on medium high heat and oiled it with the remaining olive oil.
- Step 5 Grill the chicken for about 10-15 minutes until golden brown and cooked thoroughly flipping and basting every 5 minutes. Transfer to a plate and serve!