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Middle Eastern-Style Grilled Chicken Kabobs
You'll make these flavorful chicken kabobs all summer long.
35 min
Prep
4
Servings
15 min
Cook
SourceScale Recipe
Original recipe makes 4 servings.
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Ingredients
Scaled to 4 servings
Zest of one lemon
Instructions
Keeps your screen on and lets you check off steps as you go.
- 1
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- 2
Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6 and 8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- 3
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
Shared By
huyaroo
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