Smoky & Spicy Chicken Kebobs

By | August 25, 2014 at 9:39 pm | No comments | Eat, Food Recipes | Tags:

I’m always on the lookout for something that can spice up chicken and give it some really good flavor.  For some reason I’m also a sucker for kabobs.  Maybe it’s just the meat on a stick thing.  Still to this day Kabobs make me think back to the movie Something About Mary when Ben Stiller and Cameron Diaz are talking about meats on a stick and how there should be more meats on sticks.  Makes me chuckle every time.

Without going on too much of a tangent, let’s get to the point of this post.  I came across this recipe from and wanted to give it a whirl.  Reading the recipe I really had high hopes for the flavors and this one did not disappoint.  You’ll notice in this recipe that it calls for chicken thighs instead of chicken breasts.  The thigh meat in this gives extra moisture to the finished product, so we strongly recommend going that way.

Without further ado, here is the recipe:

Smoky and Spicy Yogurt Marinated Chicken Kebabs


  • 1 cup plain yogurt
  • 1/4 cup lemon juice from 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes


Making the Dish:

1. Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

2. Thread chicken tightly onto skewers.

3.  Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.


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