As I sit here and type this I’m wishing we were having these kebabs again for dinner tonight. They were so so good. Even with chicken breast which can be dry and boring. But no! So tender and juicy and flavorful. Chicken thighs would be amazing. I’ll be sharing the recipe for the basmati rice pilaf next but if you just can’t wait, it can be found right here (I only made slight modifications).

Middle Eastern Chicken Kebabs

INGREDIENTS

1 cup plain whole milk Greek yogurt (I used Fage 2%)
2 Tbsp. olive oil
2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. cinnamon
1/2 tsp. crushed red pepper flakes (more if you like it hot)
zest of one lemon
2 Tbsp. freshly squeezed lemon juice, from one lemon
1 3/4 tsp. salt
1/2 tsp. freshly ground black pepper
5 cloves garlic, minced
2-1/2 lbs. boneless skinless chicken thighs (or 2 lbs. boneless skinless chicken breasts- I used breasts), trimmed of any excess fat and cut into large bite-sized pieces

for skewers:
1 large red onion, cut into wedges
bell pepper, seeded and chopped
other veggies of choice

DIRECTIONS

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. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions/peppers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. (I marinated the chicken cubes in a bowl for about 6 hours and then threaded them on the skewers right before grilling.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally. Transfer the skewers to a platter and serve.

Serves 6-8.

(Adapted from Once Upon a Chef)