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Juicy Chicken Kabab Recipe
MD Ashraf Ahmed

Yogurt-Marinated Chicken Kabab

Tender chicken thigh pieces coated in a tangy yogurt, lemon, garlic, ginger, and spice marinade, then grilled, broiled, or pan-grilled until browned and juicy.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 main-course servings
Course: Main course or appetizer
Cuisine: American, South Asian-inspired
Ingredients Method Notes

Ingredients
  

  • 2 lb 900 g boneless, skinless chicken thighs, cut into 1½-inch pieces
  • ½ cup 120 g plain thick yogurt
  • 2 tbsp neutral oil or olive oil
  • 2 tbsp fresh lemon juice
  • 4 garlic cloves finely grated or minced
  • 1 tbsp fresh ginger finely grated
  • 1½ tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ¼ tsp red chili powder or cayenne or to taste
  • 1¼ tsp fine salt
  • ½ tsp ground black pepper
  • 1 medium red onion cut into large squares (optional)
  • 2 bell peppers cut into large squares (optional)
  • Lemon wedges for serving (optional)

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Whisk together yogurt, oil, lemon juice, garlic, ginger, paprika, cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper.
  3. Cut chicken into evenly sized pieces and toss in the marinade until coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
  4. Heat an outdoor grill to medium-high, preheat the oven broiler, or heat a lightly oiled grill pan over medium-high heat.
  5. Thread chicken onto skewers, leaving small gaps. Add onion and bell pepper between pieces if desired.
  6. Grill for about 3–5 minutes per side, broil for about 5–7 minutes per side, or pan-grill for about 4–6 minutes per side, adjusting as needed.
  7. Check the thickest chicken piece with a food thermometer. Cook until it reaches 165°F (74°C).
  8. Rest briefly and serve with lemon wedges and chosen sides.

Notes

Use chicken thighs for especially juicy results; chicken breast works but needs careful timing. Marinate raw chicken in the refrigerator and discard marinade that touched it unless boiled before serving. Refrigerate leftovers within two hours and use within 3–4 days.