Middle Eastern Chicken Kebab





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Tested by Wai Han Smith – Nov 2014



  • 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 (or 2 pounds boneless skinless chicken breasts), 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

Excellent recipe, I marinated the chicken over night and then placed them on the skewers to cook the next day.  I made some smoked garlic mayonnaiseas suggested by Suey Yip and shredded cabbage which was dressed in a little olive oil and lemon juice, salt and pepper and served with a pitta bread.  It was so yummy and satisfied my craving for a shop bought kebab. I will definitely make this again.  I will be trying this marinade with lamb next time.

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