Chicken Kebabs
Learn how to make these chargrilled and tender chicken kebabs full of spices like smoked paprika, turmeric, cumin, and more. These are packed full of protein for your next meal prep.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lb chicken thighs (boneless and skinless)
- 8 threads saffron
- ½ tsp kosher salt (Diamond Crystal preferred)
- 1 tbsp hot water
- 4 c quartered yellow onions
- ⅓ c fresh garlic
- 4 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- saffron water (from above)
- ¾ c Greek yogurt
- 2 tsp dried smoked paprika
- 2 tsp dried turmeric
- 2 tsp dried cumin
- 2 tsp dried oregano
- ¼ tsp dried cayenne
- 2 tbsp kosher salt (Diamond Crystal preferred)
- ½ tsp ground black pepper
- 2-3 large bell peppers (cut into 1-inch pieces)
- 1 large purple onion (cut into 1-inch pieces)
Instructions
- 1
Marinade
- 2
Prep the 3 lb chicken thighs by removing any excess fat. Try your best to cut the thighs into even pieces, about two by one inch in size. Set aside.
- 3
In a mortar and pestle, grind the 8 threads saffron with the ½ tsp kosher salt until it’s finely ground. Add the 1 tbsp hot water and let steep. Set aside.
- 4
In a food processor, add the 4 c quartered yellow onions, ⅓ c fresh garlic, 4 tbsp fresh lemon juice, and 2 tbsp extra virgin olive oil. Blend until finely minced.
- 5
In a mixing bowl, combine the onion mixture, saffron water, ¾ c Greek yogurt, 2 tsp dried smoked paprika, 2 tsp dried turmeric, 2 tsp dried cumin, 2 tsp dried oregano, ¼ tsp dried cayenne, 2 tbsp kosher salt, and ½ tsp ground black pepper. Mix until incorporated.
- 6
Add the chicken pieces into the bowl and mix again.
- 7
Transfer the chicken into a food storage container for at least 4 hours to marinade in the fridge. Remove the marinade at least 1 hour from the fridge to come to room temperature.
- 8
Grilling
- 9
Cut the 2-3 large bell peppers and 1 large purple onion into 1-inch pieces.
- 10
If you are using wooden skewers, soak them in water for at least 20 minutes.
- 11
Skewer the chicken onto the kebab and alternatively with vegetables. Continue until you’ve skewered all the pieces. If you have extra vegetables, skewer them to make veggie kebabs.
- 12
Grill the skewers for 15 minutes on each side, turning the skewers every 1-3 minutes.
- 13
Use an instant-read thermometer to read the internal temperature of the chicken. Once it hits 165°F, remove them from the grill. You will likely need to cook them in multiple batches. Serve.