Ingredients
1 cup plain whole milk Greek yogurt
2 TB extra-virgin olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 tsp crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 TB freshly squeezed lemon juice, from one lemon
1¾ tsp salt
½ tsp freshly ground black pepper
5 garlic cloves, minced
2½ to 3 lbs boneless skinless chicken thighs (trim fat & cut into 1½-inch pieces)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill
Instructions
1. MARINADE: Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper
flakes, lemon zest, lemon juice, salt, pepper, and garlic.
2. PAN PREP: Line a baking sheet with foil or parchment paper.
3. CHICKEN PREP: Alternate the chicken and red onion onto metal skewers. Don’t
cram the skewers. I used six. Place the kabobs on the prepared baking sheet.
Brush the marinade all over the meat. Cover and refrigerate at least eight hours
or overnight.
4. GRILL: Preheat the to medium-high heat. Grease with a wad of paper towels
dipped in vegetable oil and carefully rub over the grates several times until
glossy and coated. Grill the chicken kabobs until golden brown and cooked
through, turning the skewers occasionally, 13 to 15 minutes. If stuck, use a
metal BBQ spatula to scrape underneath the kabobs and release them.
Recipe from Once Upon A Chef
* For a Jerusalem dinner, serve with couscous from Trader Joes (purple box). Follow directions, but replace water with chicken stock and add a cinnamon stick and 2 bay leaves.
