This Middle eastern chicken kabobs are yogurt marinated chicken kebabs, tender and so tasty. These chicken skewers are so popular in the Middle East.
If you are more into skewers like us, check our latest ground chicken kabobs.
❤️ Why You'll Love It
- This is an easy yogurt marinated chicken kebabs recipe that results in a fabulous tender and spicy chicken. The marinade of this chicken was inspired by this recipe for Beef Shish Kabob.
- The combination of yogurt, garlic, and lemon never fails me in any grilled meat and this recipe is no different.
In the Middle East, grilled meat or kabobs are wildly popular and loved. There are tons of recipes out there for it and every family has their own favorite spice mix, yet almost always you'll find yogurt, lemon(sometimes vinegar too), and garlic in the marinade.
Yogurt, lemon, and vinegar work as a tenderizer for the chicken plus giving the chicken a delicate tangy flavor.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Mix all the marinade ingredients in a deep bowl.
- Toss cubed chicken in to coat, cover, and refrigerate for up to 24 hours.
- Thread chicken with bell peppers in skewers.
- Grill, or bake in the oven, until fully cooked.
🍽️ Serve With
- My favorite is to sandwich them in pita bread topped with tahini, toumeya, baba ghanoush or hummus.
- Kabobs are great served with this Egyptian salad.
- Serve over turmeric rice, or for an easier option serve with instant pot basmati rice.
Kebab, Kabob, or Kabab is a wide variety of grilled meat usually on skewers. This includes beef, lamb, chicken and even shrimp. Kabobs can be made with ground meat or cut up ones.
Doner Kebab is sort of vertically layered meat like shawarma and cut off with a long knife while traditional kebab is skewers of ground meat or cubed meat that is grilled.
Absolutely, just do not forget to soak them in water for like 30 minutes before threading and grilling.
I thread both chicken and veggies on the skewers at the same time so I need to cook them both without getting the veggies to burn. As a rule of thumb, I place my hand about 2 inches over the heated grill surface, if I can hold it there for 3 seconds then it is the right temperature, if not then maybe it is too hot and I reduce the temperature a notch.
📣 Related Recipes
- This Chicken shawarma recipe is incredibly tasty infused with exotic Middle Eastern spices in citrusy marinade. A family and readers favorite recipe that you need to try.
- There's nothing more comforting than a warm, richly flavored Middle Eastern Rice with Chicken. This recipe includes aromatic spices, vegetables and tender fall of the bone chicken.
- Fire up your grill and prepare for tender and juicy perfection with this mouthwatering grilled chicken tenders recipe that will satisfy your cravings.
- For a hassle-free and flavorful meal, try these baked boneless skinless chicken thighs that deliver juicy and tender chicken with minimal effort.
More Kabob Recipes
- These delicious shish kabob skewers are easy to prepare and they taste better than high quality restaurant. Beef steak marinated in a mixture of herbs and warm spices before being grilled on skewers. I've included oven instructions too.
- Roll up your sleeves and get ready to savor the sensational flavors of Kofta Kebab. An unforgettable combination of herbs, spices and juicy meat that will leave you craving for more!
- Elevate your grilling game with this recipe for shish tawook. Juicy tender chicken in a mouthwatering aromatic Middle Eastern marinade is a must try.
- Juicy chicken kofta warmly spiced and bursting with Middle Eastern flavors. This recipe will have your friends and family coming back for seconds.
Desserts to End your Meal
- Here is a delectable Lemon Poke Cake recipe that is very easy to put together. If you're a fan of tangy and refreshing desserts, this zesty treat is sure to become a favorite.
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Grilled Chicken Kabob Middle Eastern Style
- 1 cup yogurt.
- ¼ cup olive oil.
- 3 Tablespoons lemon juice.
- 6 Garlic cloves minced.
- 1 Tablespoon Harissa sauce
- ½ teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ Tablespoon salt or to taste.
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 pounds skinless boneless chicken breasts , cubed.
- 3 medium bell peppers any color you chose.
- In a large bowl, add all the ingredients except for the chicken and mix well.
- Add chicken and toss to coat well.
- Cover and refrigerate from 3 to 24 hours.
- Preheat your grill to medium-high heat greasing very well.
- Thread onto skewers alternating occasionally with the bell peppers.
- Grill chicken until golden brown and cooked through, turning it occasionally.
- You are welcome to use chicken thighs in fact I recommend it more than the breasts as it is mush juicier and does not dry easily like breasts.
- Harissa is added for heat, feel free to increase, decrease or take it out according to your heat level.
- Other cooking methods:
- Place skewers on a lipped baking pan lined with oiled foil and bake on 425F oven for 10 minutes then turn it to the other side and bake for more 10-15 minutes.
- Or, broil on high 5-7 inches away from the flame for about 8-10 minutes on each side depending on the size of the chicken.
- Please check the nutrition disclaimer policy.
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First published May 29, 2018 . Last updated May 4, 2023 with important tips, clear step by step instructions and readability.