Ingredients
- Boneless, skinless chicken thighs: 1.5 pounds, cut into 1-inch cubes
- Plain yogurt: 1/2 cup
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Garlic: 3 cloves, minced
- Paprika: 2 teaspoons
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: In a medium bowl, combine the yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. Whisk together until well combined.
- Step 2: Add the chicken cubes to the marinade, ensuring that all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 3: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken onto the skewers.
- Step 5: Grill the kabobs for 8-12 minutes, turning occasionally, until the chicken is cooked through and has a slight char. Internal temperature should reach 165°F (74°C).
- Step 6: Remove the kabobs from the grill and let them rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Store leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the kabobs gently in a skillet with a splash of water or broth to keep the chicken moist.
- Serve these flavorful kabobs with warm pita bread, a dollop of tzatziki sauce, and a fresh cucumber and tomato salad.
- For extra tender chicken, marinate the chicken for the full overnight period, allowing the yogurt to work its magic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American