These Middle Eastern Chicken Kebabs were well worth the wait. The Chicken Skewers were able to marinate for a full 27 hours before hitting the grill. The Marinade gave these Chicken Kebabs a tremendous amount of flavor that penetrated deeply into the Chicken. I cooked these Kebabs on the grill until the internal temperature of the Chicken was 165 degrees. While I made these Chicken Skewers on the grill, they can be made in the oven as well. If you are using an oven, cook the Chicken at 375 degrees until the temperature of the Chicken is 150 degrees, then place under broiler until the Chicken has a nice charred crust, ensuring the internal temperature is a minimum of 165 degrees.

Ingredients for Chicken Kebabs:
1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs (cut into large bite-sized pieces)
1 large red onion, cut into wedges
Vegetable oil, for grill grates

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About Once Upon A Chef:
Welcome! I’m Jenn Segal. Once upon a time, I was a chef – tall hat, white coat, checked pants, the works! I left the restaurant business in 2003 when my son was born. Now, I’m cooking for my family and sharing all my tested and perfected recipes with you here. The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!

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