Middle Eastern Chicken Kebabs

Ingredients

• 1 cup plain whole milk Greek yogurt, can use low fat as well

• 1 Tbsp extra-virgin olive oil

• 2 tsp paprika

• ½ tsp cumin

• ⅛ tsp cinnamon

• 1 tsp red pepper flakes

• Zest and juice from one lemon

• 1¾ teaspoons salt

• ½ teaspoon black pepper

• 5 garlic cloves, minced

• 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces

• 1 large red onion, cut into 1-inch chunks

• Vegetable oil, for greasing the grill

Instructions

1. In a bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2. Remove fat from chicken and cut into 1 inch chunks and marinate in the fridge for ~2 hours.

3. Thread the chicken onto skewers, alternating with the red onions.

3. Preheat the grill to medium-high heat. Grease grill and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes.

Adopted by Once Upon a Chef