Yogurt Marinated Chicken Kebabs Recipe
This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt's natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.
Servings: 4 -6
Ingredients
- Yogurt Marinade
- 1 cup plain unsweetened whole milk yogurt or Greek yogurt
- 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
- 2 teaspoons paprika
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes use more if you like spicy
- ¼ teaspoon coriander
- Zest from one lemon
- 2 Tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 6 cloves garlic roughly chopped
- Chicken Kabobs
- 2 ½ pounds boneless skinless chicken thighs or breasts, trimmed of any excess fat and cut into large bite-size pieces (I prefer thighs in this recipe)
- 1 large red onion cut into wedges
- Avocado oil for greasing the grill
- Serving suggestions: tzatziki lemon wedges
Instructions
- In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush with the marinade.
- Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onion.
- Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve.
Notes
Expert Tips
-You can add a little turmeric to the marinade if you like.
-Lamb would also work well here instead of chicken.
-For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. -Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
-If using bamboo skewers, soak skewers for 30 - 60 minutes.
-Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
-Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
-If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F). Storage Tips Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery. Do not store any leftover Greek yogurt marinade. Discard this after cooking.
-Lamb would also work well here instead of chicken.
-For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. -Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
-If using bamboo skewers, soak skewers for 30 - 60 minutes.
-Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
-Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
-If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F). Storage Tips Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery. Do not store any leftover Greek yogurt marinade. Discard this after cooking.