Prep Time: 20 mins | Cook Time: 15 mins | Marinating Time: 8 hrs | Total Time: 8 hrs 35 mins | Yield: 4 to 6 Servings
I love this recipe so much! A big thanks to my dear friend, Alex. Oh, man, you need to give this one a try!
1 c plain whole-milk Greek yoghurt
2 tbsp olive oil
2 tsp paprika
1/2 tsp cumin
1/8 tsp cinnamon
1 tsp crushed red pepper flakes (reduce to 1/2 tsp if you don’t like heat)
Zest from one lemon
2 tbsp freshly squeezed lemon juice, from one lemon
1-3/4 tsp salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 lbs boneless skinless chicken thighs, 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
Step 1: Add the yoghurt, olive oil, cinnamon, paprika, cumin, lemon zest, lemon juice, red pepper flakes, garlic, salt, and pepper into a medium mixing bowl. Stir until well mixed.
Step 2: Use metal skewers to thread the chicken alternately with onions.
Step 3: Line with aluminium foil on a baking sheet.
Step 4: Arrange the kebabs into the prepared baking sheet.
Step 5: Brush the marinade all over the kebabs. Make sure to coat them well.
Step 6: Cover the kebabs and place them inside the fridge to marinate for 8 hours to overnight.
Step 7: Prepare the grill and preheat to medium-high.
Step 8: Grill the chicken kebabs for 15 minutes or until golden brown. Make sure to turn them from time to time.
Step 9: Place the grilled kebabs onto a clean plate.
Step 10: Serve and enjoy!
Calories:350 | Fat:15g | Saturated fat:3g | Carbohydrates:6g | Sugar:3g | Fiber:1g | Protein:41g | Sodium:871mg | Cholesterol:186mg
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