Mediterranean Chicken Kabobs
These Mediterranean Chicken Kabobs are made with juicy chicken thighs marinated in Greek yogurt, lemon, garlic, oregano, cumin, and paprika, then grilled until tender and lightly charred.
Servings: 4
Calories: 415kcal
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 cup whole milk plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Juice from 1 lemon
- 4 cloves garlic minced
- 1 teaspoon tomato paste or 1 tablespoon ketchup
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, tomato paste, cumin, salt, black pepper, paprika, and oregano.
- Trim any excess fat from the chicken thighs and cut into 1½-inch pieces.
- Add the chicken to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
- Clean and oil the grill grates, then preheat to medium-high heat.
- Thread the chicken onto skewers, leaving a little space between each piece.
- Grill for 10 to 14 minutes, turning every few minutes, until lightly charred and the chicken reaches an internal temperature of 165°F.
- Let rest for a few minutes, then serve with pita, tzatziki, rice, or salad.
Notes
- Boneless skinless chicken thighs make the juiciest grilled chicken kabobs, but chicken breast can be used if you watch the cook time closely.
- Gently shake off excess marinade before grilling to help prevent flare-ups.
- Chicken is fully cooked when the thickest piece reaches 165°F.
- No grill? Broil the kabobs, use a grill pan, air fry the chicken pieces, or cook them in a skillet.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 415kcal | Carbohydrates: 4g | Protein: 48g | Fat: 19g | Sodium: 650mg | Sugar: 2g