Description
Big barbecue chicken kebab marinated in a flavorful blend of Greek yogurt, lemon, and a mix of spices, then cooked slowly over coals or in the oven until tender and charred. Perfect for a summer barbecue or a hearty meal served with warm pitta bread, fresh vegetables, and tzatziki.
Ingredients
Scale
Chicken Marinade
- 12 boneless, skinless chicken thighs
- 500g Greek yogurt
- 2 lemons, juiced, ½ lemon zested
- 100ml olive oil
- 4 garlic cloves, very finely grated or crushed
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp crushed black pepper
- ½ tsp ground cinnamon
- 1 tsp salt
Vegetables and Garnishes
- 2 red onions, halved and finely sliced
- 4 tomatoes (plum work well), halved and sliced
Instructions
- Prepare the Marinade and Chicken: In a large bowl or plastic container with a lid, whisk together Greek yogurt, lemon juice and zest, olive oil, garlic, ground coriander, ground cumin, sweet paprika, dried oregano, dried thyme, cayenne pepper, crushed black pepper, ground cinnamon, and salt until well combined. Open each chicken thigh, place it under a piece of baking parchment, and flatten it with your hand. Remove the paper and cut each thigh in half. Add the chicken pieces to the marinade and mix thoroughly to coat. Cover and chill for at least 1 hour or up to 24 hours for best flavor.
- Thread the Chicken onto Skewers: Using two skewers simultaneously, thread all the marinated chicken pieces so they are packed tightly together, creating compact kebabs. Start and finish threading with a solid item such as half an onion or a thick slice of potato to hold the skewers in place.
- Prepare to Cook on the Barbecue: Light a lidded barbecue and allow flames to die down until coals are covered with white ash. Push the coals to one side, keeping a single layer of coals on the other side for indirect heat. Place the chicken kebabs on the cooler side of the barbecue and cover with the lid.
- Cook the Kebabs on the Barbecue: Cook the kebabs for 45 minutes, turning every 15 minutes to ensure even cooking. Once cooked through, move the kebabs to the hotter side of the barbecue to char the meat, turning every few minutes until well browned and slightly charred. Check doneness by prising the chicken apart or using a digital thermometer—internal temperature should be 70°C or higher.
- Alternative Oven Cooking: If using an oven, preheat to 220°C (200°C fan)/Gas Mark 8. Place the kebabs suspended across a roasting tin or on a wire rack over a roasting tin and cook for 45-55 minutes until cooked through and slightly charred.
- Rest and Serve: Allow the cooked kebabs to rest for 5–10 minutes. Carve the chicken into thin slices with a serrated knife. Serve hot in warm pitta breads, accompanied by sliced red onions, tomatoes, chips, and tzatziki.
- Use Leftovers: Toss leftover sliced red onions, tomatoes, and shredded barbecued chicken through cold cooked pasta with some feta cheese. Dress with olive oil and a squeeze of lemon juice. Serve any leftover tzatziki on the side.
Notes
- Threading the chicken onto two skewers simultaneously keeps the kebab compact and easier to handle on the grill.
- Starting and finishing the skewers with solid vegetables like onion halves or potato slices helps hold the skewers in place during cooking.
- Cooking the kebabs slowly over indirect heat ensures tender and juicy chicken with a smoky flavor.
- Checking internal temperature with a digital thermometer ensures the chicken is safe and perfectly cooked.
- Leftover kebab meat works wonderfully in pasta salads with fresh vegetables and feta cheese.
- If grilling, use a wire rack or roasting tin to suspend the kebabs to allow even air circulation and heat distribution.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Keywords: barbecue chicken kebab, grilled chicken kebab, Greek yogurt marinade, summer barbecue, marinated chicken skewers
