Easy Grilled Chicken Kabobs Recipes

 These Middle Eastern-style grilled chicken kabobs are a favorite of mine for summer cookouts; they taste great either with Greek salad or over rice pilaf. The chicken is grilled over an open flame until it is juicy and golden brown after being marinated with yogurt, olive oil, lemon, garlic, and spices. 

Ingredients:

1. 1 cup plain whole milk Greek yogurt
2. 2 tablespoons extra-virgin olive oil
3. 2 teaspoons paprika
4. ½ teaspoon cumin
5. ⅛ teaspoon cinnamon
6. 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
7. Zest from one lemon
8. 2 tablespoons freshly squeezed lemon juice, from one lemon
9. 1¾ teaspoons salt
10. ½ teaspoon freshly ground black pepper
11. 5 garlic cloves, minced
12. 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note)
13. 1 large red onion, cut into 1-inch chunks
14. Vegetable oil, for greasing the grill

Instructions: 

Step:No:01

The yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic should all be combined in a medium-sized bowl.

To make cleanup easier, line a baking pan with aluminum foil. Alternately thread the chicken and red onions onto metal skewers, folding the longer, thinner sections. Don't overcrowd the skewers. (Note: You will require six to eight skewers.) After the baking sheet is ready, place the kabobs on it. Coat the meat thoroughly by brushing it with the marinade. For at least eight hours or overnight, cover and chill.

Set the grill's temperature to medium-high. Using tongs, carefully brush a wad of paper towels dipped in vegetable oil over the grill's grates several times until they are shiny and coated. Cook the chicken kabobs for 13 to 15 minutes, rotating the skewers halfway through, or until they are golden brown and cooked through. (These kabobs are prone to sticking to the barbecue grates because of the yogurt marinade; if required, scrape underneath the kabobs with a metal BBQ spatula to release them.) After moving the kabobs to a dish, serve them.

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