Grilled Chicken Red Onion and Mint Kebabs
Fire up the grill for these irresistible Grilled Chicken Red Onion and Mint Kebabs, a vibrant and flavor-packed dish perfect for summer barbecues or weeknight dinners. Tender cubes of marinated chicken breast are infused with a creamy yogurt-based blend of fresh mint, garlic, cumin, and zesty lemon juice for an unbeatable combination of bold and refreshing flavors. Juicy layers of red onion add a smoky-sweet contrast, while the grill provides the perfect charred finish. Ready in under 40 minutes of active cooking, these kebabs are a healthy and satisfying option, ideal served with rice, salad, or warm flatbread. Whether you're hosting a gathering or treating yourself to a standout meal, these kebabs are sure to impress with their Mediterranean-inspired taste and eye-catching presentation. Perfect keywords include "grilled chicken kebabs," "mint marinade recipe," and "summer grilling ideas."
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 large Red onion
- 1 cup Fresh mint leaves
- 120 grams Plain yogurt
- 3 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Cut the chicken breasts into bite-sized cubes, approximately 1.5-inch pieces. Set aside.
Peel the red onions and cut them into quarters. Separate the layers into petal-like pieces.
In a blender or food processor, combine the yogurt, mint leaves, garlic, ground cumin, ground coriander, paprika, lemon juice, olive oil, salt, and black pepper. Blend into a smooth marinade.
Transfer the marinade to a bowl and add the chicken cubes. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat the grill to medium-high heat (around 375–400°F or 190–200°C). If using a grill pan on the stovetop, preheat it on medium-high heat.
Thread the marinated chicken pieces, red onion petals, and optional additional mint leaves onto the skewers, alternating ingredients to ensure an even distribution.
Place the kebabs on the grill and cook for 10–12 minutes, turning occasionally to ensure even charring on all sides. Check for doneness by cutting into a piece to ensure the chicken is fully cooked and no longer pink inside (internal temperature: 165°F or 74°C).
Once cooked, remove the kebabs from the grill and let rest for 2–3 minutes before serving.
Serve the kebabs warm with a side of rice, salad, or flatbread, and garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 34.8 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1167 mg | 90% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
