Print

Grilled Paprika Yogurt Chicken Kabobs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Paprika Yogurt Chicken Kabobs are a flavorful and juicy dish made with a yogurt-based marinade, smoky paprika, and tender chicken. Grilled to perfection, these kabobs are perfect for barbecues, weeknight dinners, or meal prep.

Ingredients

  1. 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  2. 1 cup plain Greek yogurt
  3. 2 tbsp olive oil or coconut oil
  4. 2 tbsp paprika
  5. 1 tbsp garlic powder
  6. 1 tsp onion powder
  7. 1 tsp ground cumin
  8. 1 tsp lemon juice
  9. Salt and pepper, to taste
  10. ½ tsp chili powder (optional, for heat)
  11. 1 red onion, cut into chunks (optional, for skewering)
  12. 1 bell pepper, cut into chunks (optional, for skewering)
  13. Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)

Instructions

In a large bowl, combine the Greek yogurt, olive oil, paprika, garlic powder, onion powder, cumin, lemon juice, salt, pepper, and chili powder (if using). Mix well to create a smooth marinade.

  1. Add the chicken cubes to the marinade and toss until the chicken is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
  2. Preheat your grill to medium-high heat.
  3. Thread the marinated chicken onto the skewers, alternating with chunks of red onion and bell pepper if desired.
  4. Grill the kabobs for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has a nice char on the outside.
  5. Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

  • For a spicier version, add more chili powder or some crushed red pepper flakes to the marinade.
  • For a different protein, swap the chicken for turkey or tofu.
  • To make them more vegetable-packed, add zucchini, mushrooms, or cherry tomatoes to the skewers.
  • For a citrusy twist, add orange or lime zest to the marinade.

Nutrition