Grilled Chicken Kabobs
Juicy chicken kabobs marinated in a creamy yogurt blend, featuring vibrant spices and sweet red onions for a flavorful grilling experience.
Ingredients
Marinade Ingredients
- 1 cup whole milk Greek yogurt Adds creaminess and tang to the marinade while tenderizing the chicken.
- 2 tablespoons tomato paste Provides richness and depth of flavor.
- 2 tablespoons extra virgin olive oil Adds a fruity, healthy fat.
- 1 tablespoon fresh grated ginger Offers a warm, zesty kick.
- 4 cloves minced garlic Infuses the marinade with robust flavor.
- 1 teaspoon ground turmeric Gives a lovely golden color.
- 1 teaspoon garam masala Enhances the dish with warming spices.
- 1 teaspoon ground coriander Contributes citrusy notes.
- 1 teaspoon ground cumin Adds a nutty and warming quality.
- 1/2 teaspoon cayenne pepper Offers a hint of heat.
- 1 teaspoon kosher salt Essential for seasoning.
Main Ingredients
- 1 pound boneless skinless chicken thighs Provides juicy and flavorful meat.
- 1 large red onion Adds sweetness and texture.
- lime wedge Lime wedges Supplies a fresh, zesty element for garnishing.
- 1/4 cup Chopped cilantro Provides a refreshing garnish.
Instructions
Preparation
- In a large mixing bowl, combine yogurt, tomato paste, olive oil, garlic, and ginger. Whisk until evenly combined.
- Incorporate the spices and salt into the bowl, whisking to combine everything thoroughly.
- Add the chicken pieces and stir to coat them evenly in the marinade. Cover with plastic wrap and refrigerate for 1 to 4 hours.
Cooking
- Preheat the grill to medium heat or prepare a baking sheet lined for broiling.
- Thread the marinated chicken and onion pieces onto skewers, alternating for a colorful presentation.
- Grill the kabobs for 22 to 25 minutes, turning occasionally until fully cooked (internal temperature reaches 165°F). Garnish with cilantro and serve with lime wedges and yogurt.
- If broiling, place skewers on a lined baking sheet and broil 6 inches from the heat, rotating until charred.
- For air frying, set to 400°F and cook for 16 minutes, shaking halfway through.
Notes
For maximum flavor, marinate the chicken for at least 4 hours or overnight. Soak wooden skewers in water for 30 minutes before grilling. Serve with a yogurt sauce for added freshness.