Moa Kabobs Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch pieces so they cook evenly (about 1.5 to 2-inch cubes before trimming). Place the pieces into a large bowl.

Make the marinade

In a separate bowl whisk together Greek yogurt, 2 tbs olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, ground turmeric, red pepper flakes, kosher salt, and black pepper until smooth.

Marinate the chicken

Pour the marinade over the cut chicken, stir to coat thoroughly, cover bowl with plastic wrap or lid, and refrigerate for at least 2 hours and up to 12 hours. If refrigerating longer than 6 hours, stir once halfway through to redistribute marinade.

Prep vegetables

While the chicken marinates (or 30 minutes before cooking), core and cut bell peppers into 1 to 1 1/2-inch squares. Peel the red onion and cut into similar-sized wedges (separate layers so pieces are about 1 to 1 1/4 inches). Slice zucchini into 1/2-inch thick half-moons if small, or 1-inch rounds if large. Keep cherry tomatoes whole.

Soak wooden skewers (if using)

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.

Assemble skewers

When ready to cook, thread marinated chicken and prepared vegetables onto skewers in an alternating pattern (chicken-veg-chicken-tomato etc.), leaving about 1/2 inch space between pieces to allow heat circulation. Reserve any remaining marinade (do not use marinade that contacted raw chicken unless boiled).

Oil and season veg

Brush the assembled skewers lightly with 1 tbs olive oil and sprinkle the 1/2 tsp salt and 1/4 tsp black pepper over the vegetables and chicken for an even finish.

Preheat grill or broiler

Preheat a gas or charcoal grill to medium-high heat (about 425-475°F / 220-245°C). If using oven broiler, position the rack 5–6 inches from the heat and preheat broiler to high.

Grill or broil skewers

Place skewers on the grill grates or on a rimmed broiler pan. Cook for 10–12 minutes, turning every 3–4 minutes so all sides get charred evenly. Chicken is done when it reaches an internal temperature of 165°F (74°C) and has light char marks. If using thicker pieces, allow up to 14 minutes total.

Rest and garnish

Transfer cooked skewers to a platter and let rest for 5 minutes. Sprinkle chopped parsley over the skewers and serve with lemon wedges and tzatziki or garlic sauce on the side for dipping. Squeeze lemon over the kabobs before eating as desired.