Chicken kebabs (also called kabobs) are juicy pieces of chicken thigh meat threaded on skewers and left to marinate. Our Homemade Chicken Kebab recipe is marinated in yogurt and is definitely healthier than takeaways. The marinade is packed with spices and seasonings making it especially flavorful. Unlike chicken breast, which tends to cook tough and dry, chicken thighs are moist and tender. The meat is threaded on a skewer and sliced just like you would a traditional Chicken Kebab. Definitely a way to impress your friends and the perfect dish for summer! Add the meat to a salad, or stuff it in a pita bread. Whichever way you like it, you’ll love this recipe.
– If you’re planning on grilling the chicken thighs, it’s important to soak the skewers in cold water (at least overnight). This will prevent them from burning when you grill the chicken thighs.
– Add any herbs or spices of preference to the yogurt marinade. Cumin, coriander, paprika, and oregano will all work great in this recipe.
– These Chicken Kebabs are delicious when served with a yogurt sauce. Simply mix together 6 tbsp plain Greek yogurt with 3 tbsp mayo. Add some fresh herbs before serving.
This dish is a healthier alternative to takeaways. It’s packed with flavor, but low in fat and high in protein. Serve it with a salad, or if you’re feeling like a bit of carbs, stuff them in a pita. These kebabs go well with other grilled vegetables and summer sides.
The marinated chicken thighs can be frozen for up to 3 months. Simply place them in a freezer-safe plastic bag (or container). Once cooked, you can store the chicken kebabs in the refrigerator for up to 3 days.
Cut the skinless and boneless chicken thighs in half and set them aside.
In a large bowl combine plain Greek yogurt, tomato paste, red pepper paste, chili flakes, paprika, black pepper, curry powder, grated onion, minced garlic and sea salt. Mix well until smooth and all ingredients are mixed through.
Add the chicken thighs to the bowl with seasoned yogurt.
Toss well and cover the bowl with plastic wrap. Chill in the fridge for 2 hours.
In the meanwhile, preheat your oven to 400F. Cut the red onion in half.
Line a baking sheet with parchment paper or silicone mat. Place half of the onion in the center of the baking sheet and insert 3 wooden skewers into the onion, leaving some space between them.
Thread the marinated chicken thighs onto the skewers, layering them on top of each other until you use up all the chicken.
Place a piece of foil on top of the last layer to prevent the chicken from burning. Transfer to the preheated oven and cook for 1 hour or until golden.
When cooked, take the kebab out of the oven and, starting at the top, slice it downwards into thin strips.
Rotate the kebab with each cut while slicing.
Serve with chopped lettuce leaves, tomato slices, sliced red onion, freshly chopped parsley and some wrap, or tortillas, or pita bread. Enjoy!