Grilled Chicken Kabobs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Grilled Chicken Kabobs
Description
The recipe calls for boneless, skinless chicken breast cut into chunks and marinated in a mixture of yogurt, olive oil, spices including paprika, cumin, coriander, Aleppo pepper, tomato paste, lemon juice, and kosher salt. The yogurt component helps tenderize the chicken and adds moisture, while the spices build layers of flavor with mild earthiness and a hint of heat from Aleppo pepper. After marinating for 30 minutes to 8 hours, the chicken is skewered and grilled at 400°F (medium-high heat), turning occasionally for even cooking until the interior reaches 165°F.
Grilling imparts slightly charred, smoky edges with a juicy center. This preparation works well served alongside pita bread, rice, or a fresh salad, integrating well into Middle Eastern or Mediterranean-inspired meals.
The recipe notes mention substitutions such as chicken thighs for a fattier option and using dairy-free yogurt if preferred. For those without a grill, a grill pan or cast iron skillet on the stovetop can be used with similar cooking times. Leftovers can be refrigerated or frozen and reheated gently to preserve moisture.
Ingredients
- 2 lbs chicken breast cut into large chunks, boneless skinless
- 2 tbsp olive oil
- 4 tbsp yogurt see notes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Coriander
- 1 tsp Aleppo pepper
- 1 tbsp tomato paste
- 1 lemon juice of
- 1 tsp kosher salt
Instructions
- In a large bowl mix the olive oil with the olive oil, yogurt, paprika, cumin, coriander, Aleppo pepper, tomato paste, lemon juice and salt. Add the chicken to the mixture and using a tong, move the pieces around to make sure they're all coated with the marinade. Cover the bowl with a plastic wrap and marinade in the fridge for 30 minutes up to 8 hours.
- When you're ready to cook, preheat the grill to medium high, or 400 degrees F.
- Thread the marinated chicken onto the skewers. Brush the grates with vegetable oil and place the chicken kabobs on the grill grates.
- Grill for 10 to 15 minutes, flipping once or twice to make sure they cook evenly. The chicken is ready when the internal temperature reaches 165°F.
- Serve with pita, rice and salad.
Notes
- Boneless skinless chicken thighs can replace chicken breast for a juicier kabob.
- Use any plain yogurt including whole milk, non-fat, or dairy-free varieties for the marinade.
- If using bamboo or wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Serve with pita, lavash, grilled vegetables, lemon rice, or salads like fattoush or tabouli.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered in a pan over medium heat for 10-15 minutes.
- For freezing, remove chicken from skewers once cooled and store in a freezer-safe bag for up to 3 months. Thaw overnight in fridge before reheating.
- If grilling is unavailable, use a grill pan or cast iron skillet over medium-high heat with similar cooking duration and turning intervals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 830mg | 35% |
| Potassium | 770mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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