Middle Eastern Marinade for Chicken Kebabs
Transform your backyard barbecue or weeknight dinner into an exotic culinary adventure with this vibrant Middle Eastern Marinade for Chicken Kebabs. This yogurt-based marinade is infused with aromatic spices like cumin, coriander, turmeric, and cinnamon, balanced by the tang of fresh lemon juice and a hint of cayenne for optional heat. The yogurt tenderizes the chicken to juicy perfection while the garlic and parsley add layers of robust flavor. Ideal for grilling, these kebabs cook quickly and develop a smoky char that perfectly complements their bold seasoning. Serve them with fluffy rice, warm flatbreads, or a crisp salad for a satisfying meal. This quick-prep recipe is perfect for busy cooks, requiring just 15 minutes of prep time and delivering bold, authentic Middle Eastern flavors straight to your plate.
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Recipe Information
Ingredients
- 1 lb Chicken breast or thighs, boneless and skinless
- 0.5 cup Plain Greek yogurt
- 3 tbsp Olive oil
- 3 cloves Garlic, minced
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground paprika
- 0.5 tsp Ground turmeric
- 0.25 tsp Cinnamon
- 0.25 tsp Cayenne pepper (optional, for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, finely chopped
Instructions
Cut the chicken into bite-sized cubes that are roughly 1.5 inches wide. Place the chicken pieces in a large mixing bowl or resealable plastic bag.
In a separate bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, cinnamon, cayenne pepper (if using), salt, black pepper, and chopped parsley to create a smooth marinade.
Pour the marinade over the chicken pieces, ensuring they are completely coated. Cover the bowl with plastic wrap or seal the plastic bag. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop.
Preheat your grill, grill pan, or broiler to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.
Cook the kebabs on the grill or under the broiler for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges. The internal temperature should read 165°F (74°C) when measured with a meat thermometer.
Remove the kebabs from the heat and let them rest for a few minutes before serving. Serve alongside rice, flatbreads, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1646 mg | 35% | |
*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.
