Grilled Chicken Kabobs

Anthony Stadler


The yogurt in this classic marinade tenderizes the chicken, yielding succulent results. If you like, grill vegetables on separate skewers so their cooking can be easily monitored. Serve the kabobs with pita bread or pilaf and spoon some yogurt-cucumber sauce over the grilled vegetables.


★★★★★ 2 votes

35 Min
8 Hr



  • 1 large
    yellow onion chopped
  • 4 clove
    onions minced
  • 1/4 c
    of fresh lemon juice
  • 1 Tbsp
    of paprika
  • 1/2 tsp
    ground cayenne pepper
  • 1/2 tsp
    teaspoon freshly ground black pepper, plus pepper to taste
  • 1 Tbsp
    chopped fresh thyme
  • 1 c
    plain yogurt
  • 1 1/2 lb
    boneless, skinless chicken breasts
  • 1 dash(es)
    olive oil for brushing
  • 1 pinch
    of salt

How to Make Grilled Chicken Kabobs


  1. In a food processor fitted with the metal blade or in a blender, combine the onion, garlic, lemon juice, paprika, cayenne, the 1/2 teaspoon black pepper and the thyme. Use rapid on-off pulses to combine well. Add the yogurt and pulse to mix.

    Rinse the chicken and pat dry. Cut into 1-inch cubes and place in a nonaluminum container. Pour the yogurt mixture over the chicken and turn to coat. Cover and let marinate in the refrigerator for 8 hours.

    Prepare a fire in a charcoal grill or preheat a broiler.

    Remove the chicken pieces from the marinade, reserving the marinade, and thread them onto metal skewers. Brush the chicken with olive oil and then sprinkle with salt and pepper.

    Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning and basting once with the reserved marinade, until no longer pink in the center when cut into with a knife, 4-5 minutes per side for breast meat and 5-6 minutes per side for thigh meat.

    Transfer the skewers to warmed individual plates or a platter. Serve hot.

Printable Recipe Card

About Grilled Chicken Kabobs

Course/Dish: Other Side Dishes
Dietary Needs: Vegetarian

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