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Middle Eastern Chicken Kabobs

Middle Eastern Chicken Kabobs

5 from 5 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine Middle Eastern
Servings 4 servings

Ingredients
  

  • 1 pound chicken thighs, cut into bite size pieces
  • 1 onion, cut into large chunks
  • 2 pieces naan bread (or pita)

Chicken Marinade

  • 1/2 cup Greek yogurt
  • 5 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1/2 tablespoon crushed red pepper flakes
  • 2 teaspoons cumin
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon cinnamon
  • zest of one lemon
  • juice of one lemon

Hummus

  • 1 can chickpeas, drained
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • juice of one lemon

Tomato Cilantro Salad

  • 1 package cherry tomatoes
  • 2 tablespoon cilantro, chopped (stems and leaves)
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Instructions
 

  • Mix Greek yogurt, minced garlic, olive oil, paprika, lemon juice, salt, red pepper flakes, cumin, pepper, cinnamon, and lemon zest into a small bowl. Stir well to combine.
  • Trim fat off chicken thighs. Cut chicken into large bite sized pieces. Place in gallon freezer bag. Pour marinade in bag and massage marinade into chicken. Place in refrigerator for to marinate for 30 minutes.
  • For the hummus: use a food processor. Blend chickpeas and tahini together for 30 seconds. Add the rest of the ingredients and blend on high until smooth, about 1 minute. Flavor with salt and pepper. Add more water for desired consistency, if needed. Check out our .
  • For the tomato salad: slice cherry tomatoes in half, lengthwise. Finely chop cilantro (leaves and stems). Combine rest of ingredients in small bowl. Set aside.
  • Heat grill to high heat. Oil grill grates with vegetable oil before placing chicken on. Skewer chicken on skewers, alternating with large chunks of onion. Grill until chicken is at least 165 degrees internally.
  • Grill the naan bread for 2 minutes on each side. Cut into quarter pieces.
  • Serve with naan, hummus and tomato salad.
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