Lebanese Chicken Kabobs


2.5 lb of chicken Thighs

1/3 cup Greek Yogurt

1/4 cup olive oil

1/2 lemon squeezed

2 tea spoons smoked paprika

2 tea spoons cumin

6 garlic cloves

2 tea spoons tomato paste

2 tea spoons Salt

1 tea spoon Pepper

1/2 tea spoon red pepper flakes

1/2 bunch of chopped Cilantro

Red onions ( for grilling )


Cut chicken thighs in small squares for Kabob sizes. Combine all the ingredients for the marinade. Taste the the marinade for salt, if you think it needs more salt for your taste add more salt if too salty add more Greek yogurt. The initial seasoning rule is 1 tea spoon of salt per pound. Place your chicken into a gallon size zip lock bag and pour marinade over it, close the zip lock bag letting all the air out and shake the bag or massage with your hands to get the marinade over each piece of chicken. Marinade min 3-4 hours . Grill chicken with red onions.

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