Description
Discover a simple yet delicious chicken kabob marinade that transforms ordinary chicken into juicy, aromatic skewers. Perfect for summer gri
Ingredients
Scale
- 2 lb boneless, skin‑less chicken thighs, cut into 1‑inch cubes
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil
- 3 Tbsp lemon juice (about 1 large lemon)
- 2 Tbsp soy sauce (low‑sodium)
- 2 Tbsp honey
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 small red onion, cut into wedges
- 8 wooden skewers, soaked in water for 30 min
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, soy sauce, honey, garlic, ginger, cumin, smoked paprika, coriander, salt, and pepper until smooth.
- Marinate the Chicken: Add the chicken cubes to the bowl, stirring to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to let the flavors penetrate.
- Prep the Veggies: While the chicken marinates, toss the bell peppers and onion wedges in a little olive oil, salt, and pepper.
- Assemble Skewers: Thread 3–4 chicken cubes, a piece of bell pepper, a wedge of onion, and another chicken cube onto each soaked skewer. Alternate to keep the presentation colorful.
- Preheat the Grill: Heat a gas or charcoal grill to medium‑high (about 400 °F). Lightly oil the grates to prevent sticking.
- Grill the Kabobs: Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes. The chicken should reach an internal temperature of 165 °F and have a nice char on the edges.
- Serve: Remove from the grill, let rest for 5 minutes, then serve with a squeeze of fresh lemon, a sprinkle of chopped parsley, and your favorite side—rice, couscous, or a crisp salad.
Notes
- Use chicken thighs instead of breasts; they stay juicier and absorb more flavor.
- Soak wooden skewers to avoid burning and to keep the kabobs from sticking.
- For a smokier taste, add a pinch of liquid smoke to the marinade.
- Keep the grill at a steady medium‑high heat; too low and the chicken will steam, too high and it will char before cooking through.
- If you’re short on time, marinate for 30 minutes—just be sure to cook the chicken thoroughly.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob marinade