Yogurt Marinated Chicken Kebabs
Juicy and tender Yogurt Marinated Chicken Kebabs with garlic, spices, lemon, and cilantro.
Yogurt marinated chicken kabobs are going to become your favorite summer go-to recipe. They are incredibly tasty, juicy, and so easy to make!
You will love the Mediterranean flavors of this Greek yogurt chicken marinade — cumin, yogurt, garlic, and the freshness of the cilantro. The chicken turns out perfectly flavorful and tender every single time.
Tip! I found that marinating the chicken for about 2 hours was enough to flavor and tenderize the meat but you can marinate the chicken up to overnight.
The ingredients for this Greek yogurt chicken marinade are pretty simple. I recommend whole milk Greek yogurt for this recipe. Also, chicken thighs –they are juicier and more flavorful than chicken breast.
- Greek yogurt
- yellow onion
- lemon zest
- lemon juice
- olive oil
- chicken thighs
- kosher salt and black pepper
How to Make Chicken Kebabs
- Prepare the Greek yogurt chicken marinade: In a bowl, combine the ingredients for the marinade: Greek yogurt, garlic, paprika, cumin, onions, lemon zest and juice, olive oil, cilantro, salt, and pepper.
- Prepare the chicken: Trim chicken thighs of any excess fat. Cut each thigh into 2-inch chunks and place in a large bowl.
- Add marinade to chicken: Add marinade to the chicken and thoroughly toss to evenly coat. Cover and refrigerate for at least 2 hours up to overnight.
- Thread onto skewers and grill: Thread the chicken pieces onto skewers and place them on a platter or baking sheet. Preheat the grill to medium-high heat, grease well, and grill the kabobs until golden brown.
Can I Use Chicken Breast?
Chicken breast can become tough from the lemon juice so I recommend boneless, skinless, chicken thighs for this recipe. They’re juicy and can withstand lemon juice well.
Can These Be Baked?
A reader shared the following: ” Yumm!! Just made this and it’s so tasty! I cut the chicken into chunks then baked it at 375 for 25 minutes and broiled on low for 10 minutes to crisp it up a little.”
Best Way to Reheat Chicken Kebabs
I found the best way to reheat leftover chicken kebabs is on the stovetop. They turn out incredibly juicy and flavorful every time!
Melt a tablespoon (or two –depending on the amount of leftovers) of butter in a non-stick skillet over medium heat. Add the chicken to the skillet in a single layer (make sure the chicken is off the skewers) and cook until heated through, about 2-3 minutes per side.
Video: How to Make Yogurt Marinated Chicken Kebabs
Want to see step-by-step on how to make yogurt marinated chicken kebabs? Watch the video below!
More Grilled Chicken Recipes
- Spicy Honey Chicken Sweet Potato Kebabs
- Chicken Gyros Recipe
- Cilantro Lime Chicken with Avocado Salsa
- Balsamic Grilled Chicken
- Grilled Orange Chicken
Juicy and tender yogurt marinated chicken kebabs with garlic, spices, lemon, and cilantro.
- 1 cup whole milk Greek yogurt
- 4 garlic cloves, minced or grated with microplane
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1/2 cup yellow onion, grated with a box-grater
- Zest from 1 lemon
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- 1/2 cup chopped cilantro
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
- In a large bowl, combine the ingredients for the marinade: yogurt, garlic, paprika, cumin, onion, lemon zest and juice, olive oil, cilantro, salt, and pepper.
- Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat the grill to medium-high heat. Grease the grill grates thoroughly as the yogurt marinade makes the chicken stick to the grates.
- Thread the chicken onto skewers and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. If necessary, use a metal BBQ spatula to scrape underneath the kabobs to release prior to turning.
- Serve immediately. You can keep the chicken on the skewers or feel free to take it off.
- Onion: Use a box grater with large holes to grate the onion. Grating the onion releases some of the juices which makes the meat tender.
- Skewers: If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don’t burn.
- Serving Size:
- Calories: 282
- Sugar: 2.7 g
- Sodium: 576 mg
- Fat: 13.4 g
- Carbohydrates: 4.8 g
- Protein: 34.5 g
- Cholesterol: 148.2 mg
Keywords: kebabs, summer, yogurt marinade
Recipe originally published 5/28/2015.