Ingredients
1.5 pounds boneless, skinless chicken thighs
1 cup plain whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
Zest and juice of 1 lemon
2 cloves garlic, minced
Salt and pepper to taste
1 red onion, cut into chunks
Optional: bell peppers, zucchini, squash
Chopped fresh parsley for garnish
Instructions
1. In a bowl, mix Greek yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest and juice, garlic, salt, and pepper.
2. Cut chicken into 1 to 1½-inch pieces and add to the marinade, coating well. Cover and refrigerate for 8 hours or overnight.
3. Preheat grill to medium-high heat. Grease grates with oil to prevent sticking.
4. Thread marinated chicken and onion chunks onto skewers, alternating with optional vegetables.
5. Grill kabobs for 13 to 15 minutes, turning occasionally, until chicken is golden brown and fully cooked.
6. Remove from grill and garnish with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📏 Cut chicken and vegetables into uniform pieces for even grilling.
🕒 Marinate chicken for at least 8 hours or overnight for deeper flavors.
🪵 Soak wooden skewers in water before grilling to prevent them from burning.
- Prep Time: 20 minutes
- Marinating Time: 8 hours
- Cook Time: 13-15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 120mg