Middle Eastern Chicken Kebabs

Prep Time: 20 mins | Cook Time: 15 mins | Marinating Time: 8 hrs | Total Time: 8 hrs 35 mins | Yield: 4 to 6 Servings

I love this recipe so much! A big thanks to my dear friend, Alex. Oh, man, you need to give this one a try!

Ingredients:

1 c plain whole-milk Greek yoghurt

2 tbsp olive oil

2 tsp paprika

½ tsp cumin

⅛ tsp cinnamon

1 tsp crushed red pepper flakes (reduce to ½ tsp if you don’t like heat)

Zest from one lemon

2 tbsp freshly squeezed lemon juice, from one lemon

1-¾ tsp salt

½ teaspoon freshly ground black pepper

5 garlic cloves, minced

2-½ lbs boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces

1 large red onion, cut into wedges

Vegetable oil, for greasing the grill

Directions:

Step 1: Add the yoghurt, olive oil, cinnamon, paprika, cumin, lemon zest, lemon juice, red pepper flakes, garlic, salt, and pepper into a medium mixing bowl. Stir until well mixed.

Step 2: Use metal skewers to thread the chicken alternately with onions.

Step 3: Line with aluminium foil on a baking sheet.

Step 4: Arrange the kebabs into the prepared baking sheet.

Step 5: Brush the marinade all over the kebabs. Make sure to coat them well.

Step 6: Cover the kebabs and place them inside the fridge to marinate for 8 hours to overnight.

Step 7: Prepare the grill and preheat to medium-high.

Step 8: Grill the chicken kebabs for 15 minutes or until golden brown. Make sure to turn them from time to time.

Step 9: Place the grilled kebabs onto a clean plate.

Step 10: Serve and enjoy!

Nutrition Facts:

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