Mediterranean Chicken Kebab
Servings: people
These Mediterranean chicken kebabs are juicy, flavorful, and ready in under 30 minutes. Marinated in Greek yogurt, spices, and lemon, the chicken turns out tender inside with a lightly charred edge. Perfect for grilling, baking, or stovetop cooking, this easy chicken kebab recipe delivers big Mediterranean flavor with minimal effort — ideal for quick weeknights or weekend cookouts.
Ingredients
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 white onion
- 2 cloves garlic
- 2 tablespoons Greek yogurt
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice + 1 teaspoon lemon zest (optional)
- 2 teaspoons cumin ground - sub dried thyme
- 2 teaspoons paprika
- 1 teaspoon dried thyme sub dried oregano
- 1½ teaspoons salt or more to taste + black pepper
Instructions
- Make the Marinade: Grate 1 white onion and strain the juice into a mixing bowl.Add 2 cloves garlic (grated), 2 tablespoons Greek yogurt, 2 tablespoons tomato paste, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon dried thyme, 1½ teaspoons salt, and 2 twists black pepper. Mix well.Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Add the Chicken: Cut 2 pounds chicken thighs into chunks. Mix it into the bowl so it’s all covered in the marinade. Put it in the fridge for at least 15 minutes or overnight.
- Build the Skewers: Take the chicken out of the fridge and thread onto skewers – not too tight.
- Grill method: Heat your grill or grill pan to medium-high. Cook the skewers for about 5 minutes per side until lightly charred and cooked through (165°F / 75°C inside).Oven method: Preheat the oven to 425°F (220°C). Place the skewers on a wire rack over a baking sheet. Bake for 15 minutes, flip, then broil for 5 minutes to brown the edges.Stovetop method: Use a cast-iron skillet and cook on medium-high heat until golden and slightly crisp.
- Serve: Serve with flatbread or rice, lettuce, grilled veggies, and cool yogurt dip. Squeeze lemon on top before eating and enjoy with a refreshing Ayran (yogurt drink).
Notes
Substitutions
- Chicken: Thighs are juicier; breasts work for a leaner option.
- White onion juice: Grate and squeeze—great for tender chicken.
- Greek yogurt: Use full-fat for creaminess. Sub with plain or labneh.
- Tomato paste: Adds color and depth. Try sun-dried tomato or mild harissa.
- Lemon juice: Brightens the marinade. Lime or vinegar work too.
- Garlic: Fresh is best. Powder works in a pinch.
- Paprika: Use sweet or smoked for extra flavor.
- Red pepper flakes: For heat. Aleppo pepper is a great option.
- Cumin: Must-have spice. Add coriander for a twist.
- Thyme: Dried or fresh. Sub with oregano or za’atar.
- Olive oil: Keeps the marinade smooth. Any neutral oil works.
- Serve with: Pita or flatbread, saffron rice, tomatoes, cucumbers, tzatziki or yogurt dip—and a cold glass of ayran.
- Use chicken thighs: They stay juicy and give the best flavor.
- Marinate overnight: More time = more flavor and tenderness.
- Only use onion juice: Grate, strain, and skip the pulp.
- Soak wooden skewers: 30 minutes in water keeps them from burning.
- Don’t overcrowd: Leave space on skewers so everything chars nicely.
- Let it rest: Cover for 5 minutes after grilling to keep it juicy.
- Finish with lemon & herbs: Add a squeeze of lemon and sprinkle dried mint or sumac.
- Serve fresh & creamy: Pair with rice, salad, and yogurt dip for contrast.
- Grill some veggies too: Tomatoes, onions, peppers, zucchini, or eggplant all work great.
