5 from 24 votes
Grilled Chicken Kabobs
These grilled chicken kabobs use chicken breast chunks marinated in a yogurt and spice blend featuring paprika, cumin, coriander, Aleppo pepper, and tomato paste with lemon juice. The marinade tenderizes the chicken and imparts a balanced savory and slightly tangy flavor. Grilling over medium-high heat provides a nicely charred exterior while keeping the interior juicy. Served with pita or rice, they make a hearty meal component.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings:
4
servings
Calories:
284 kcal
Course:
Main Course
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 284
% 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.