Description
This Big Barbecue Chicken Kebab recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt, citrus, olive oil, and aromatic spices. The chicken is threaded tightly onto skewers and slow-cooked on the barbecue or oven to achieve juicy, charred perfection. Serve sliced with fresh red onions, tomatoes, and warm pittas alongside chips and tzatziki for a delicious and satisfying meal.
Ingredients
Scale
Marinade and Chicken
- 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
Accompaniments
- 2 red onions, halved and finely sliced
- 4 tomatoes (plum work well), halved and sliced
Instructions
- Prepare the Marinade: In a large bowl or lidded plastic container, whisk together the Greek yogurt, lemon juice, lemon zest, olive oil, garlic, ground coriander, cumin, paprika, oregano, thyme, cayenne pepper, black pepper, ground cinnamon, and salt until well combined.
- Prepare the Chicken: Open each chicken thigh out flat, cover with a piece of baking parchment, and gently flatten with your hand. Remove the parchment and cut each thigh in half. Add the chicken pieces to the marinade and mix thoroughly to coat each piece. Cover and refrigerate for at least 1 hour or up to 24 hours for best flavor.
- Thread the Chicken onto Skewers: Using two skewers per kebab, thread all the marinated chicken pieces tightly so that both skewers pierce each piece, creating a compact kebab. Start and finish threading with a solid piece like half an onion or thick potato slice to secure the skewers if desired.
- Cook on the Barbecue: Light a lidded barbecue and allow the flames to die down until coals are ashen. Push coals to one side for indirect cooking. Place the chicken kebab on the cooler side with few coals underneath and close the lid. Cook for 45 minutes, turning every 15 minutes for even cooking.
- Finish on the Hot Side: After 45 minutes, move the kebab to the hotter side with direct coals to char and brown the meat. Turn every few minutes until well browned and fully cooked through. Use a digital thermometer to check the internal temperature reaches at least 70°C (160°F). Prise apart a piece to ensure no pinkness remains.
- Rest and Serve: Remove the kebab and let it rest for 5-10 minutes to allow juices to redistribute. Slice the chicken thinly with a serrated knife and serve piled into warm pittas with sliced red onions, tomatoes, chips, and tzatziki for a classic and hearty meal.
- Oven Cooking Alternative: Preheat oven to 220°C (200°C fan/gas mark 8). Suspend the kebab across a roasting tin or place on a wire rack over a roasting tin. Cook in the oven for 45-55 minutes until cooked through, then slice and serve as above.
Notes
- Threading the chicken using two skewers makes the kebab compact and easier to turn on the barbecue.
- Starting and finishing the skewers with a solid vegetable like onion or potato helps secure the kebab.
- Use a digital meat thermometer for precise cooking to ensure chicken reaches 70°C internal temperature.
- Leftover onions, tomatoes, and shredded chicken make a delicious pasta salad with feta, olive oil, and lemon juice.
- If you lack a barbecue, cooking the kebab in the oven is a convenient alternative with similar results.
- Pairing with chips and tzatziki adds classic flavors and textures to the dish.
- 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, Mediterranean chicken skewers
