Sizzling, juicy, and bursting with layers of aromatic spices, these Middle Eastern-Style Grilled Chicken Kabobs bring restaurant-quality flavor right to your backyard! Each bite is perfectly spiced, tender from the yogurt-based marinade, and beautifully caramelized on the outside thanks to the grill. With colorful bell peppers and onion threaded alongside the chicken, every skewer is visually vibrant as well as deeply satisfying. Whether it’s a summer cookout or a cozy weeknight dinner, this recipe will make you a kabob convert in just one delicious meal.
Ingredients You’ll Need
Don’t let the impressive flavors fool you—these kabobs rely on simple, wholesome ingredients that you probably already have in your kitchen! Each one serves a special purpose, from adding a burst of citrus to packing in that glorious golden color, resulting in Middle Eastern-Style Grilled Chicken Kabobs that are truly unforgettable.
- Chicken breasts or thighs (1 1/2 pounds): Choose boneless, skinless for easier skewering and maximum tenderness.
- Plain Greek yogurt (1/4 cup): This is the marinade’s secret weapon, tenderizing the chicken and keeping it juicy on the grill.
- Olive oil (3 tablespoons): Adds richness and helps the spices stick to the meat.
- Fresh lemon juice (2 tablespoons): Lifts the flavors with a pop of brightness and balances the spices.
- Red wine vinegar (2 tablespoons): Contributes tang and extra depth to the marinade.
- Garlic, minced (3 cloves): Infuses the chicken with warm, aromatic notes.
- Ground cumin (2 teaspoons): Offers classic Middle Eastern earthiness and complexity.
- Smoked paprika (2 teaspoons): Brings a subtle smokiness and deep red hue to the marinade.
- Ground coriander (1 teaspoon): Adds citrusy, slightly sweet undertones.
- Ground turmeric (1 teaspoon): Gives the kabobs a gorgeous golden color and gentle warmth.
- Cayenne pepper (1/2 teaspoon, optional): For a hint of heat—add as much or as little as suits your crowd!
- Salt (1 teaspoon): Essential for bringing out every flavor.
- Black pepper (1/2 teaspoon): Rounds out the spices with gentle heat.
- Red onion, cut into chunks (1): Imparts sweetness and color when grilled.
- Red bell pepper, cut into chunks (1): Offers crisp texture and a subtle tang.
- Yellow bell pepper, cut into chunks (1): For bright color and a hint of sweetness.
- Fresh parsley & lemon wedges (for garnish): Makes every kabob pop visually and provides a touch of freshness.
How to Make Middle Eastern-Style Grilled Chicken Kabobs
Step 1: Prepare the Marinade
Start by gathering a large mixing bowl—this will be your marinade headquarters! Whisk together the Greek yogurt, olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, cumin, smoked paprika, coriander, turmeric, and (if you like it spicy) cayenne pepper. Don’t forget the salt and black pepper, which tie all those flavors together. Aim for a smooth, vibrant mixture that already smells incredible.
Step 2: Marinate the Chicken
Add the chicken pieces to your marinade and toss thoroughly until every piece is coated in that dreamy, golden mixture. Cover the bowl and let the chicken chill in the fridge—minimum an hour, but if you’ve got the patience, four hours or even overnight will give you the most flavor-packed Middle Eastern-Style Grilled Chicken Kabobs ever!
Step 3: Prep Your Grill and Skewers
While your chicken is soaking in those flavors, fire up your grill to medium-high heat. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes—this keeps them from burning on the grill. Give the grill grates a light oiling so nothing sticks.
Step 4: Assemble the Kabobs
Once the chicken is marinated, thread the pieces onto your skewers, alternating with chunks of red onion, red bell pepper, and yellow bell pepper. This not only looks gorgeous but also lets the veggies pick up that incredible marinade and char. Arrange your skewers so there’s enough space between each ingredient to ensure even cooking.
Step 5: Grill the Kabobs
Place your kabobs on the hot grill and let them sizzle for 10 to 12 minutes, turning occasionally to get those crave-worthy grill marks on all sides. The chicken should be cooked through and the veggies just beginning to char around the edges. Remove the kabobs from the grill and let them rest a few minutes before serving—this keeps everything extra juicy.
How to Serve Middle Eastern-Style Grilled Chicken Kabobs
Garnishes
Just before serving, shower your kabobs with a handful of chopped fresh parsley for brightness and color. Serve with plenty of lemon wedges so everyone can add a zesty squeeze right at the table—this pop of citrus brings all those Middle Eastern flavors together beautifully.
Side Dishes
These kabobs sing when paired with fluffy pita bread and a cool, creamy tzatziki sauce. For extra veggies, add a simple salad loaded with tomatoes, cucumbers, and olives. If you’re keeping things gluten-free, try serving with a side of herby rice or grilled vegetables—your Middle Eastern-Style Grilled Chicken Kabobs will be the star of any plate.
Creative Ways to Present
Turn your kabobs into a vibrant platter—slide the chicken and veggies off the skewers and arrange them over rice, or keep them on the skewers and layer over a big cutting board with sides, dips, and colorful veggies. You can also wrap the grilled chicken and veggies in warm pita with fresh greens and a drizzle of tahini for a street-food-inspired meal.
Make Ahead and Storage
Storing Leftovers
If you manage to have any kabobs left, store the chicken and veggies in an airtight container in the refrigerator. They’ll stay delicious and safe to eat for up to three days, making lunchtime the next day something to look forward to!
Freezing
You can freeze the cooked chicken and veggies for longer storage. Simply let the kabobs cool completely, then transfer them (without the skewers) to a freezer-safe bag or container. They’ll maintain their flavor for up to two months. Just be aware that the veggies may soften a bit after thawing, but the taste will still be unbeatable.
Reheating
To reheat Middle Eastern-Style Grilled Chicken Kabobs, the best way is in a 350°F oven for about 10 minutes or until warmed through. You can also hit them with a quick zap in the microwave if you’re short on time, but using the oven helps keep the chicken juicy and the veggies tender, not soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and stay extra juicy on the grill. Use whichever you love best—just cut them into even pieces for quick, even cooking.
Can I make Middle Eastern-Style Grilled Chicken Kabobs without a grill?
No grill? No problem! You can cook the kabobs under the broiler in your oven, on a grill pan, or even on a stovetop griddle. The key is high heat to get that beautiful char and keep the chicken moist.
How long should I marinate the chicken?
Marinating for at least 1 hour gives good flavor, but for deeper seasoning and extra tenderness, go for 4 hours or overnight. The yogurt and spices need time to work their magic!
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, plain regular yogurt works well, or even a dairy-free yogurt alternative for a lactose-free version. Just make sure it’s unsweetened and unflavored for the best results in your marinade.
How do I keep the kabobs from sticking to the grill?
Oil the grill grates just before placing the kabobs down, and don’t move the kabobs too soon—let them cook for a few minutes before turning to ensure a perfect sear and easy release.
Final Thoughts
Whether you’re whipping these up for a festive gathering or an easy dinner, Middle Eastern-Style Grilled Chicken Kabobs are the kind of dish that always brings people back for seconds. The tender chicken, vibrant veggies, and bold spices combine into pure magic. Go ahead—fire up the grill and treat yourself to a taste of the Middle East at home!
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Middle Eastern-Style Grilled Chicken Kabobs Recipe
- Total Time: 32 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Middle Eastern-Style Grilled Chicken Kabobs are bursting with flavors from a yogurt marinade and a blend of aromatic spices. Perfect for a summer barbecue or weeknight dinner, these juicy and tender kabobs are sure to be a hit!
Ingredients
For the 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
For the Kabobs:
- 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
- Mix the Marinade: In a large bowl, combine yogurt, olive oil, lemon juice, red wine vinegar, garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper. Add chicken, coat well, and marinate in the fridge for at least 1 hour.
- Prep the Grill: Preheat grill to medium-high, oil grates. Thread marinated chicken, onion, and bell peppers onto skewers.
- Grill the Kabobs: Grill for 10-12 minutes, turning occasionally, until chicken is cooked through.
- Rest and Serve: Remove from grill, let rest, then garnish with parsley and lemon wedges before serving.
Notes
- Serve with pita, tzatziki, or a salad.
- Soak wooden skewers in water for 30 minutes before grilling.
- 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
