why make this recipe
This recipe gives you simple, bright flavors and quick cooking. The spices and lemon make the chicken tasty. It grills fast and works for weeknights or for a small party.
introduction
Middle Eastern-Style Grilled Chicken Kabobs use common spices and fresh lemon for a clean, warm flavor. They cook fast on the grill and pair well with rice, salad, or flatbread. If you like easy grilled meals, also try the grilled chicken and broccoli bowl for another simple option.
how to make Middle Eastern-Style Grilled Chicken Kabobs
Ingredients :
1.5 lbs chicken breast, cubed, 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 garlic cloves, minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, Salt and pepper to taste, Skewers (soaked in water if wooden)
Directions :
- In a large bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper., 2. Add the cubed chicken and mix well to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator., 3. Preheat the grill to medium-high heat., 4. Thread the marinated chicken onto skewers, leaving space between each piece., 5. Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks., 6. Remove from the grill and let rest for a few minutes before serving.
how to serve Middle Eastern-Style Grilled Chicken Kabobs
Serve the kabobs with warm pita or flatbread, a simple salad, and rice. Add a side of yogurt sauce or hummus. Let the meat rest 2–3 minutes after grilling so the juices settle. Cut a lemon wedge and squeeze on top for more brightness.
how to store Middle Eastern-Style Grilled Chicken Kabobs
Cool the chicken to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. For longer storage, freeze in a tight container for up to 2 months. Thaw in the fridge before reheating. Reheat gently in the oven or on the grill so the chicken does not dry out.
tips to make Middle Eastern-Style Grilled Chicken Kabobs
- Cut the chicken into even pieces so they cook at the same time.
- Do not pack the pieces tight on the skewer; leave a little space for even heat.
- Marinate at least 30 minutes; for more flavor marinate up to 8 hours.
- Preheat the grill to get good sear marks and to prevent sticking.
- For a brighter twist, try a citrus marinade idea from the Key West grilled chicken with tropical citrus marinade.
variation
- Add bell peppers and onions on the skewers to grill with the chicken.
- Swap chicken breast for thigh pieces for more juiciness.
- Add a pinch of cayenne or chili flakes for heat.
- Mix fresh herbs like parsley or cilantro into a yogurt sauce for serving.
FAQs
Marinate for at least 30 minutes. Up to 8 hours in the fridge works well.
Yes. Use the broiler or bake at 425°F (220°C) for about 12–15 minutes, turning once.
Yes. Soak wooden skewers in water for 20–30 minutes to prevent burning.
The chicken is done when it reaches 165°F (74°C) internally and the juices run clear.
Thaw it fully in the fridge before cutting and marinating for best results.
Middle Eastern-Style Grilled Chicken Kabobs
Ingredients
For the marinade
- 2 tablespoons olive oil
- 2 tablespoons lemon juice Freshly squeezed
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste Salt and pepper to taste
For the chicken
- 1.5 lbs chicken breast, cubed
- skewers Skewers (soaked in water if wooden) Soak wooden skewers for 20-30 minutes
Instructions
Preparation
- In a large bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper.
- Add the cubed chicken and mix well to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Cooking
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto skewers, leaving space between each piece.
- Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill and let rest for a few minutes before serving.
