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Middle Eastern-Style Grilled Chicken Kabobs: Juicy Yogurt Marinade Recipe

Middle Eastern-Style Grilled Chicken Kabobs are marinated in Greek yogurt, garlic, lemon, and warm spices before being grilled to juicy perfection. This easy, high-protein recipe is ideal for barbecues, meal prep, and healthy family dinners.
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Course Main Course
Cuisine Middle Eastern

Ingredients
  

For the Marinade

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper flakes or ½ teaspoon for milder flavor
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1¾ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 garlic cloves minced

For the Kabobs

  • 2½ –3 pounds boneless skinless chicken thighs trimmed and cut into 1½-inch pieces
  • 1 large red onion cut into 1-inch chunks
  • Vegetable oil for greasing the grill

Instructions
 

Prepare the Marinade

  • In a medium mixing bowl, whisk together the Greek yogurt, olive oil, paprika, cumin, cinnamon, crushed red pepper flakes, lemon zest, lemon juice, salt, black pepper, and minced garlic until smooth and well combined.

Assemble the Kabobs

  • Thread the chicken pieces onto metal skewers, alternating with chunks of red onion. If the chicken pieces are long or thin, fold them before threading to ensure even cooking. Leave a little space between each piece to allow heat to circulate.

Marinate

  • Place the assembled kabobs on a foil-lined baking sheet. Brush the yogurt marinade generously over every side of the chicken until completely coated. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to fully penetrate the meat.

Preheat the Grill

  • Heat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates using vegetable oil and paper towels held with tongs to help prevent sticking.

Grill the Kabobs

  • Place the Middle Eastern-Style Grilled Chicken Kabobs on the hot grill. Cook for 13–15 minutes, turning occasionally, until the chicken develops beautiful grill marks and reaches an internal temperature of 165°F (74°C).
  • If the yogurt marinade causes sticking, carefully loosen the kabobs with a metal spatula before turning.

Rest and Serve

  • Transfer the kabobs to a serving platter and allow them to rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

Notes

  • Boneless chicken breasts may be substituted, but thighs remain juicier.
  • The marinade can be prepared one day ahead.
  • Serve with garlic yogurt sauce, hummus, or tahini sauce.
  • Pair with basmati rice, grilled vegetables, pita bread, tabbouleh, or fattoush salad.