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Grilled Chicken Kabobs

Tender, juicy chicken marinated in a spiced yogurt mixture, threaded onto skewers with red onions, and grilled for a smoky flavor and satisfying meal.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup whole milk Greek yogurt Adds creaminess and helps tenderize the chicken.
  • 2 tbsp tomato paste Provides a rich, umami flavor to the marinade.
  • 2 tbsp extra virgin olive oil Enhances flavor and helps in keeping the chicken moist.
  • 1 tbsp fresh grated ginger or ginger paste Adds a warm, zesty kick that complements the spices.
  • 3 cloves minced garlic Contributes a depth of flavor and aroma.
  • 1 tbsp ground turmeric Imparts vibrant color and earthy flavor.
  • 1 tbsp garam masala A spice blend that creates warmth and complexity in taste.
  • 1 tbsp ground coriander Offers a slight citrus note that brightens the dish.
  • 1 tbsp ground cumin Adds warmth and depth to the marinade.
  • 1/2 tsp cayenne pepper Provides heat and a hint of spice.
  • 1 tbsp kosher salt Essential for flavor enhancement.
For the Kabobs
  • 2 lbs boneless skinless chicken thighs Juicy and flavorful cuts perfect for kabobs.
  • 1 large red onion Adds sweetness and texture when grilled.
  • Lime wedges for garnish A refreshing squeeze of acidity.
  • 1/4 cup chopped cilantro Adds freshness and vibrant color as a garnish.

Method
 

Phase 1 – Prep
  1. STEP 1: Whisk the marinade. In a large mixing bowl, whisk together the yogurt, tomato paste, olive oil, garlic, and ginger until evenly combined.
  2. STEP 2: Add spices. Add the spices and salt, whisking to incorporate.
  3. STEP 3: Marinate the chicken. Add the chicken pieces, stirring to coat evenly in the marinade. Cover and refrigerate for 1 to 4 hours.
Phase 2 – Cook
  1. STEP 4: Preheat the grill. Preheat the grill to medium heat and oil the grates.
  2. STEP 5: Thread the kabobs. Thread the marinated chicken and onion onto metal skewers, alternating pieces.
  3. STEP 6: Grill the kabobs. Grill the kabobs, cooking for 3 to 4 minutes on each side, until charred and cooked through (internal temperature should reach 165°F).
Phase 3 – Serve
  1. STEP 7: Garnish and serve. Garnish with cilantro and serve with lime wedges and yogurt.
  2. STEP 8: Alternative cooking. For broiling, preheat the oven and follow broiling instructions. For air frying, cook without skewers at 400°F for 16 minutes, shaking halfway.

Notes

Marinate overnight for deeper flavor absorption. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Try adding bell peppers or zucchini to the skewers for extra color and nutrition. Baste with olive oil or additional marinade while grilling for extra moisture. Let kabobs rest for a few minutes off the grill to lock in juices before serving.