Grilled Chicken Kebab Recipe

Prep and Marinate

Trim excess fat from chicken thighs and cut into 1 to 1.25-inch pieces. Place chicken pieces in a medium bowl.

In a separate bowl whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, 1.25 tsp salt and 1/2 tsp black pepper until smooth.

Add the chicken to the yogurt marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight for best flavor).

Make the Zhoug

While chicken marinates (or up to 30 minutes before serving), combine cilantro, parsley, mint (if using), chopped green chili, garlic clove, 1/4 tsp ground cumin, 1 tbsp lemon juice, 3 tbsp olive oil and 1/2 tsp salt in a food processor or blender.

Pulse until a coarse, bright-green sauce forms, scraping down sides as needed. If sauce is too thick, add water, 1 tsp at a time, to reach a smooth but spoonable consistency. Taste and adjust salt or lemon as desired. Transfer to a bowl and refrigerate until serving.

Prepare Veggies and Skewers

If using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Cut sweet peppers into 1.5-inch pieces and separate red onion into wedges. Keep cherry tomatoes whole.

Thread the marinated chicken, pepper pieces, onion wedges and cherry tomatoes onto skewers, leaving a little space between pieces so heat circulates. Aim for 3-4 pieces of chicken and 3-4 vegetable pieces per skewer depending on size.

Brush assembled skewers lightly with 1 tbsp olive oil and sprinkle vegetable salt (1/2 tsp) and 1/4 tsp black pepper evenly over vegetables and chicken.

Preheat Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes so all sides char lightly and chicken cooks through. Internal temperature of chicken should reach 165°F (74°C). If using an oven broiler, arrange skewers on a foil-lined, oiled sheet pan and broil 4-6 inches from heat, turning once, until cooked through and lightly charred (about 8-12 minutes).

Remove skewers from grill and let rest 3-5 minutes. Serve hot with zhoug spooned over or on the side for dipping.

Optional: serve with warmed flatbread, lemon wedges, and a simple cucumber-tomato salad for a full Mediterranean-style plate.