Serves 6
280 min
Smoky and Spicy Yogurt-Marinated Chicken Kebabs
Recipe GLPRc7699491e78cac
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
