Chicken Kabob (4) Recipe

Prepare chicken

Trim excess fat from the chicken and cut into 1–1.25 inch (2.5–3 cm) cubes so pieces are uniform for even cooking.

Make marinade

In a medium bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, black pepper, kosher salt and red pepper flakes (if using). Whisk until homogenous.

Marinate

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (avoid more than 8 hours because the yogurt and acid can make the meat mushy).

Prep skewers and vegetables

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Meanwhile cut bell peppers into 1–1.5 inch pieces and cut the onion into similar-sized wedges. Keep cherry tomatoes whole.

Assemble kabobs

Remove chicken from the refrigerator and drain excess marinade slightly. Thread the chicken and vegetables onto skewers, leaving a little space between pieces so heat circulates — typical pattern: chicken, pepper, chicken, onion, chicken, tomato, repeat. Reserve any leftover marinade for brushing (do not use raw marinade for finishing unless boiled).

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 425–450°F / 220–230°C) or set oven broiler to high and position the rack 6 inches (15 cm) from the heat source. Lightly oil the grill grates or line a rimmed baking sheet with foil and place a wire rack on it.

Cook kabobs

Brush assembled skewers lightly with the extra olive oil. Grill the kabobs 10–12 minutes, turning every 2–3 minutes so all sides char lightly and cook through. If broiling, broil 8–10 minutes, turning once halfway. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

Rest and garnish

Transfer kabobs to a plate and let rest 5 minutes. Sprinkle chopped parsley over the skewers and serve with lemon wedges for squeezing over the meat.