Ingredients
1cupplain whole milk Greek yogurt
2tbspolive oil
2tsppaprika
½tspcumin
⅛tspcinnamon
1tspred pepper flakes,crushed
1lemon,zested
2tbsplemon juice,(from 1 lemon), freshly squeezed
1¾tspsalt
½tspfreshly ground black pepper
5garlic cloves,minced
2½lbschicken thighs,boneless skinless, trimmed of any excess fat and cut into large bite-sized pieces
1large red onion,cut into wedges
vegetable oil,for greasing the grill
Preparation
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. Place the kebabs on a baking sheet lined with aluminum foil.
Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate for at least 8 hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
Grill the chicken kebabs for 10 to 15 minutes until golden brown and cooked through, turning skewers occasionally.
Transfer the skewers to a platter and serve.
