Kabobs Recipe

Prep and marinate

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes so they will thread on skewers and cook evenly.

In a medium bowl whisk together Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, smoked paprika, cumin, coriander, 1 teaspoon salt and 1 teaspoon black pepper until fully combined.

Add the chicken cubes to the marinade, stir to coat thoroughly, cover with plastic wrap or transfer to a resealable bag, and refrigerate for at least 1 hour and up to 8 hours (longer will tenderize more; avoid more than 12 hours because the yogurt can begin to break down texture).

Prepare vegetables and skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. While the chicken marinates, cut bell peppers into 1–1.5 inch pieces, slice zucchini into 1/2-inch rounds, and separate red onion into wedges. Keep cherry tomatoes whole.

When ready to assemble, thread ingredients onto skewers in an alternating pattern — for example: chicken, red bell, zucchini, chicken, onion wedge, cherry tomato, yellow bell, chicken — leaving about 1/2 inch of skewer at each end. Distribute ingredients so all skewers are similar in size and weight.

Brush assembled skewers lightly with 2 tablespoons olive oil and season vegetables with 1 teaspoon salt and 1 teaspoon black pepper. Reserve any excess marinade — do not use raw marinade on cooked skewers.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) with grates clean and oiled. If using an oven broiler, arrange a rack 6 inches from the element and preheat the broiler.

Place skewers on the grill and cook, turning every 2–3 minutes, until the chicken is browned on the outside and reaches an internal temperature of 165°F (74°C), about 10–12 minutes total depending on heat and skewer thickness. If broiling, place skewers on a foil-lined baking sheet and broil 3–4 minutes per side, watching carefully to avoid burning.

During the last minute of cooking, brush any reserved (cooked) juices lightly over the skewers or sprinkle with chopped parsley for freshness.

Remove skewers from heat and let rest for 3–4 minutes so juices redistribute. Serve warm with lemon wedges and tzatziki or yogurt sauce on the side.