Ah, summer—the season when the grill is the centerpiece of every backyard gathering. There’s something about the sizzle of chicken kabobs over an open flame that just screams warmth and sunshine, doesn’t it? These Mediterranean-inspired skewers bring a burst of flavor that transports you straight to a sun-drenched coast, even if you’re just chilling on your patio with, I don’t know, a lemonade in hand.
Steps
- Prepare the Marinade: Mix together yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and minced garlic in a bowl until well combined.
- Prepare Chicken and Skewers: Trim excess fat from chicken thighs and cut them into bite-sized pieces. Thread the chicken and chunks of red onion alternately onto skewers, using metal skewers or soaked wooden ones.
- Marinate the Chicken: Place the skewered chicken on a foil-lined baking sheet. Generously brush the marinade over the kabobs, cover, and refrigerate for at least 8 hours or overnight.
- Grill the Kabobs: Preheat the grill to medium-high and oil the grates to prevent sticking. Grill the kabobs, turning occasionally, until they are golden and cooked through, which should take 13 to 15 minutes. Serve them hot.
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon cumin
- ? teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (or ½ teaspoon for milder heat)
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1¾ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2½ to 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
Nutritional Values
Calories: 2100 | Fat: 90g | Saturated fat: 18g | Carbohydrates: 36g | Sugar: 18g | Fiber: 6g | Protein: 246g | Sodium: 5226mg | Cholesterol: 1116mg
FAQ
- Why are chicken thighs preferred over chicken breasts for this recipe?
- Chicken thighs are recommended because they are juicier and more flavorful than chicken breasts. They also withstand acidic marinades better without becoming tough or dry.
- Can I use wooden skewers for grilling the kabobs?
- Yes, you can use wooden skewers, but it’s essential to soak them in water for about 30 minutes before grilling to prevent them from burning.
- How long should the chicken be marinated for the best flavor?
- For optimal flavor, marinate the chicken for at least 8 hours or overnight in the refrigerator.
- What can I do if I’m short on time and can’t thread the chicken onto skewers?
- If you’re pressed for time, you can grill the chicken pieces whole and cut the red onion into large wedges to grill alongside them directly on the grill.
- Is it possible to make this recipe gluten-free?
- The recipe is naturally gluten-free. However, always check ingredient labels to ensure that they do not contain hidden gluten, especially if you are cooking for someone with gluten sensitivities.
Tips
- To prevent your wooden skewers from burning, soak them in water for at least 30 minutes before grilling. Alternatively, use metal skewers, which are more durable and won’t catch fire.
- For juicier and more flavorful results, use boneless skinless chicken thighs instead of chicken breasts. Thighs retain moisture better and are more suited for the yogurt and lemon-based marinade.
- If you’re short on time, skip threading the chicken onto skewers and grill the pieces whole. Simply cut the red onion into large wedges and place them directly on the grill alongside the chicken.
- Ensure your grill is well-greased to prevent the yogurt-marinated chicken from sticking. Use a wad of paper towels dipped in vegetable oil to coat the grates thoroughly before grilling.
Equipment
- Metal Skewers: Ideal for grilling as they won’t catch fire and are reusable.
- Kitchen Shears: Useful for trimming chicken and cutting it into pieces.
- Grill: If you don’t already have one, a gas or charcoal grill is essential for this recipe.
- Metal BBQ Spatula: Helpful for releasing the kabobs from the grill if they stick.
