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Chicken Thigh Kebabs Recipe

Middle Eastern · Main course · 35 min total

Juicy, flavorful chicken thigh kebabs marinated in a blend of yogurt and spices, perfect for grilling or broiling. This easy recipe delivers tender, charred kebabs every time.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup plain full-fat yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 medium red onion, cut into 1-inch chunks
• 12 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, garlic, olive oil, cumin, coriander, paprika, turmeric, salt, black pepper, and cayenne (if using).
2. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, up to 4 hours.
3. Preheat grill to medium-high heat or broiler to high.
4. Thread chicken and onion chunks onto skewers, dividing evenly.
5. Grill or broil kebabs, turning occasionally, until chicken is cooked through and charred in spots, about 12-15 minutes (internal temperature 165°F).
6. Let rest 5 minutes before serving.

Tips

• Soak wooden skewers for at least 30 minutes to prevent burning.
• Serve with warm pita, tzatziki, and a side of rice or salad.
• Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days.

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