Smoky and Spicy Yogurt-Marinated Chicken Kebabs

Name: Smoky and Spicy Yogurt-Marinated Chicken Kebabs
Prep time: 30 min
Cook time: 15 min
Total time: 280 min
Yield: 6
Cuisine: Indian
Ingredients: 1 cup plain yogurt; ¼ cup fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh ginger, peeled and finely grated; 1 tablespoon kosher salt; 2 teaspoons smoked paprika; 2 teaspoons paprika; 2 teaspoons fresh garlic, minced; 1 teaspoon freshly ground black pepper; ½ teaspoon ground cumin; ½ teaspoon cayenne pepper; 2 pounds skinless, boneless chicken thighs, cut into 1½-inch cubes

Recipe GLPRc7699491e78cac

Indian

Main Course

280 min

215 cal

Servings: 6

Grill

SNAP eligible

Tender chicken thighs marinated in a vibrant blend of yogurt, fresh lemon juice, ginger, and warm spices including smoked paprika and cayenne, then threaded onto skewers and grilled until charred and juicy. This Middle Eastern-inspired dish delivers bold, complex flavors with just the right amount of heat.

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Ingredients

1 cup plain yogurt

¼ cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon fresh ginger, peeled and finely grated

1 tablespoon kosher salt

2 teaspoons smoked paprika

2 teaspoons paprika

2 teaspoons fresh garlic, minced

1 teaspoon freshly ground black pepper

½ teaspoon ground cumin

½ teaspoon cayenne pepper

2 pounds skinless, boneless chicken thighs, cut into 1½-inch cubes

Directions

In a large bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, and cayenne pepper until well combined.
Add the chicken thigh cubes to the marinade and toss until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
Remove the chicken from the refrigerator about 30 minutes before grilling to bring it closer to room temperature. If using wooden skewers, soak them in water for 30 minutes.
Thread the marinated chicken pieces onto skewers, dividing them evenly among 12 skewers (about 4 pieces per skewer).
Preheat your grill to medium-high heat (approximately 400–450°F). Lightly oil the grates to prevent sticking.
Place the skewers on the hot grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking and light charring on all sides.
Check that the chicken has reached a safe internal temperature of 165°F at the thickest point using a meat thermometer. The chicken should be cooked through with a slightly charred, smoky exterior.
Remove the skewers from the grill and let them rest for 2–3 minutes before serving. Serve hot and enjoy.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight protein that plays to Charlotte availability and budget. All ingredients — yogurt, lemon, chicken breast, ginger, garlic, and the spices (paprika, cumin, cayenne) — are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart; nothing demands a second stop. The 280-minute stated time is honest but misleading: active prep is under 20 minutes (mixing yogurt marinade, cutting chicken), but the dish needs 4+ hours unattended marination or overnight in the fridge, so plan ahead rather than expect weeknight speed. At roughly $1.50 to $2.00 per serving (chicken dominates the cost; yogurt and spices are cheap), it feeds six as a grilled main or serves four with rice and vegetables. Grilled kebabs are naturally fuss-free once the marinade is done, though they do require attention at the grill to avoid charring. Leftovers reheat gently in a 325°F oven but are better eaten the same day; the yogurt coating can dry out on a second round.