If you’re searching for a vibrant, irresistible main course to light up your grill and your taste buds, look no further than these Middle Eastern-Style Grilled Chicken Kabobs. This recipe brings together juicy morsels of marinated chicken with a medley of colorful vegetables, all glazed in an aromatic, spiced yogurt marinade that’s bursting with flavor. Every bite is a perfect blend of tenderness and smokiness, making it an absolute summer favorite or a feel-good, year-round treat that effortlessly feeds a crowd or elevates a weeknight dinner.
Ingredients You’ll Need
These Middle Eastern-Style Grilled Chicken Kabobs prove just how simple and spectacular home cooking can be. Each ingredient here has a special role to play, bringing something unique to the table—whether that’s creaminess, spice, brightness, or a pop of color.
- Boneless, skinless chicken breasts or thighs (1 1/2 pounds): Choose your favorite for a tender, juicy base that soaks up every bit of marinade.
- Plain Greek yogurt (1/4 cup): The secret to ultra-moist chicken, it also gives a lovely tang and helps the spices cling.
- Olive oil (3 tablespoons): Adds richness and ensures everything grills up golden and flavorful.
- Fresh lemon juice (2 tablespoons): Lively acidity that balances the warmth of the spices and brightens the whole dish.
- Red wine vinegar (2 tablespoons): Brings another layer of tang, deepening the marinade’s quick-pickling punch.
- Garlic, minced (3 cloves): Essential for its pungent depth—don’t skimp!
- Ground cumin (2 teaspoons): For earthy warmth, providing that unmistakable Middle Eastern backbone.
- Smoked paprika (2 teaspoons): Infuses a gentle smokiness and vibrant color that lingers long after cooking.
- Ground coriander (1 teaspoon): Offers a citrusy, slightly sweet note that makes everything pop.
- Ground turmeric (1 teaspoon): A beautiful golden hue and a whisper of earthiness that feels exotic.
- Cayenne pepper, optional (1/2 teaspoon): For those who like a subtle heat that sneaks up beautifully.
- Salt (1 teaspoon): Essential for drawing out both moisture and maximum flavor.
- Black pepper (1/2 teaspoon): A gentle bit of sharpness that rounds out the marinade.
- Red onion, cut into chunks (1): For sweetness and a little char when grilled—plus gorgeous color.
- Red bell pepper, cut into chunks (1): Sweet, juicy, and irresistible when blistered over the grill.
- Yellow bell pepper, cut into chunks (1): Adds sunshine on a skewer with a subtler flavor than red.
- Fresh parsley and lemon wedges, for garnish: That final fresh touch and a little zesty squeeze for serving.
How to Make Middle Eastern-Style Grilled Chicken Kabobs
Step 1: Make the Flavor-Packed Marinade
In a spacious mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, cumin, smoked paprika, ground coriander, turmeric, cayenne (if you like it spicy), salt, and black pepper. This creamy, spice-laden blend will transform average chicken into something truly spectacular.
Step 2: Marinate the Chicken
Add the chicken pieces to your bowl and toss everything to make sure every nook and cranny is coated with the aromatic marinade. Cover the bowl tightly and refrigerate for at least 1 hour—or even better, let it soak overnight. The longer the chicken bathes in those flavors, the juicier and more vibrant your Middle Eastern-Style Grilled Chicken Kabobs will be.
Step 3: Prep the Grill and Skewer the Goodness
While the chicken is marinating, soak your wooden skewers in water for at least 30 minutes if you’re using them (this helps prevent any unfortunate grill flare-ups). Once ready, preheat your grill to medium-high and oil the grates so nothing sticks. Thread the marinated chicken, onion, red bell pepper, and yellow bell pepper onto each skewer, alternating for pops of color and maximum flavor in every bite.
Step 4: Grill to Perfection
Arrange the loaded skewers on the hot grill. Cook for 10–12 minutes, turning the kabobs occasionally, until the chicken is thoroughly cooked and you see those irresistible grill marks. The veggies will char slightly and get deliciously caramelized, mingling perfectly with the spiced chicken.
Step 5: Rest and Garnish
Transfer the finished kabobs to a platter and let them rest for a few minutes. Garnish generously with fresh parsley and present them with lemon wedges to squeeze over the top. Every detail counts when serving Middle Eastern-Style Grilled Chicken Kabobs, from a scatter of herbs to that finishing citrus pop.
How to Serve Middle Eastern-Style Grilled Chicken Kabobs
Garnishes
Fresh parsley adds a lively green contrast and a snip of fresh flavor, while lemon wedges offer guests the chance to brighten up their kabob with a zesty squeeze. A drizzle of olive oil or a sprinkle of sumac can also make these Middle Eastern-Style Grilled Chicken Kabobs feel extra special.
Side Dishes
These kabobs love simple, classic Middle Eastern sides. Try serving them with pillowy warm pita, a dollop of creamy tzatziki, or a zippy Israeli salad. Roasted potatoes, fluffy rice, or even a quinoa pilaf all make delicious, satisfying partners.
Creative Ways to Present
For a playful twist, turn the skewers into kebab wraps with fresh greens, pickled onions, and sauce tucked inside soft flatbread. Or, arrange the skewers over a bed of herbed couscous for a dramatic centerpiece. You can even de-skewer everything and serve in a big, colorful platter “mezze style” for sharing at parties.
Make Ahead and Storage
Storing Leftovers
If you have extra Middle Eastern-Style Grilled Chicken Kabobs (lucky you!), remove them from the skewers and store in an airtight container in the fridge for up to 3 days. The flavors only deepen as they sit, so leftovers make for a truly fantastic lunch.
Freezing
To make these in advance, marinate and freeze the raw, skewered chicken and veggies together in a freezer-safe bag. Alternatively, freeze the cooked kabobs (off the skewers) for up to a month. Allow to thaw in the fridge before reheating for best texture and flavor.
Reheating
Gently reheat the kabobs in a skillet over medium-low heat or in a 350F oven, covered with foil to retain moisture. Add a splash of water or broth to keep things succulent, and garnish with more fresh herbs before serving. Try not to microwave, as it can dry out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a wonderful choice for kabobs and stay even juicier on the grill. They’re full of flavor and are a forgiving cut, making them perfect for Middle Eastern-Style Grilled Chicken Kabobs.
What if I don’t have a grill?
No problem! You can cook these kabobs under the broiler or on a grill pan on your stovetop. Just keep a close eye and turn them occasionally to get those golden, caramelized edges.
How long should I marinate the chicken?
At least one hour is the minimum, but four hours or even overnight is ideal. The longer marinating time gives those spices and yogurt a chance to work their magic, making the chicken ultra-flavorful and tender.
Can I make this recipe dairy-free?
Yes! Swap in a thick, plain non-dairy yogurt (coconut or almond based) for the Greek yogurt. You’ll still get that fabulous texture and tang for your Middle Eastern-Style Grilled Chicken Kabobs.
Are these kabobs spicy?
They have just a subtle kick from the cayenne, which is totally optional. Feel free to adjust or skip it for milder palettes, or add a pinch more if you like heat. It’s all about making these kabobs your own!
Final Thoughts
Whether you’re a grilling fanatic or just looking to spice up dinner, Middle Eastern-Style Grilled Chicken Kabobs are sure to win you over. This recipe is a joyful mashup of color, flavor, and crowd-pleasing appeal. Gather your favorite people, fire up the grill, and enjoy sharing this dish that always brings everyone to the table—one irresistible kabob at a time!
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Middle Eastern-Style Grilled Chicken Kabobs Recipe
- Total Time: 32 minutes (plus marinating time)
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Middle Eastern-Style Grilled Chicken Kabobs are a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The chicken is marinated in a mixture of Greek yogurt and spices, then grilled to perfection alongside colorful bell peppers and onions. Serve these kabobs with warm pita bread and tzatziki for a complete meal that is sure to impress!
Ingredients
Chicken Marinade:
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces,
1/4 cup plain Greek yogurt,
3 tablespoons olive oil,
2 tablespoons fresh lemon juice,
2 tablespoons red wine vinegar,
3 cloves garlic, minced,
2 teaspoons ground cumin,
2 teaspoons smoked paprika,
1 teaspoon ground coriander,
1 teaspoon ground turmeric,
1/2 teaspoon cayenne pepper (optional),
1 teaspoon salt,
1/2 teaspoon black pepper,
Skewers:
1 red onion, cut into chunks,
1 red bell pepper, cut into chunks,
1 yellow bell pepper, cut into chunks,
fresh parsley and lemon wedges for garnish
Instructions
- Prepare the Chicken Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, cumin, smoked paprika, coriander, turmeric, cayenne (if using), salt, and black pepper.
- Marinate the Chicken: Add the chicken pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour.
- Preheat the Grill: Preheat the grill to medium-high heat and oil the grates lightly.
- Assemble the Kabobs: Thread the marinated chicken, onion, and bell peppers onto skewers.
- Grill the Kabobs: Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through.
- Rest and Serve: Remove from the grill, let rest for a few minutes, garnish with parsley and lemon wedges, and serve.
Notes
- Serve with warm pita bread, tzatziki, or a simple side salad.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 kabobs
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
