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Savory Chicken Kebabs

These mouthwatering Savory Chicken Kebabs feature juicy marinated chicken grilled to perfection, providing a delightful centerpiece for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons olive oil Extra virgin preferred for added flavor.
  • 2 tablespoons plain yogurt Can substitute with Greek yogurt for thicker consistency.
  • 2 cloves garlic (minced)
  • 1 unit Juice of 1 lemon Freshly squeezed is recommended.
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • to taste Salt and pepper Adjust according to preference.
Main Ingredients
  • 1 lb boneless, skinless chicken thighs (cut into cubes) Can substitute with chicken breast if preferred.
  • as needed Fresh parsley (for garnish) Adds freshness to the dish.
  • as needed Skewers (metal or soaked wooden skewers) Soak wooden skewers in water for at least 30 minutes to prevent burning.

Method
 

Preparation
  1. In a large mixing bowl, whisk together olive oil, plain yogurt, minced garlic, lemon juice, cumin, paprika, coriander, salt, and pepper.
  2. Add the cubed chicken thighs to the marinade, cover the bowl with plastic wrap, and let marinate in the fridge for about 1 hour.
Cooking
  1. Preheat the grill by igniting the coals for a charcoal grill until covered with white ash or set a gas grill to medium-high heat.
  2. Thread the marinated chicken onto the skewers, ensuring there’s space between each piece for even cooking.
  3. Place the skewers onto the grill and cook for about 10-15 minutes, turning occasionally, until cooked through with nice grill marks, reaching an internal temperature of 165°F (75°C).
  4. Remove from the grill and let rest for a few minutes before serving. Garnish with fresh parsley.

Notes

Store any leftover kebabs in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Best reheated in the oven at 350°F (175°C) for 10-15 minutes.