Yogurt Cumin Marinated Chicken Kababs Recipe

Introduction

Chicken Kabab marinated in a tangy yogurt and cumin sauce is a flavorful and tender dish perfect for grilling season. The yogurt marinade tenderizes the chicken while the spices add a wonderful depth of flavor. Garnished with fresh herbs and lemon, it’s a delightful meal that’s easy to prepare and sure to impress.

Ingredients

• 3 cups plain whole milk yogurt
• 6 cloves garlic, minced
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 tablespoon salt
• 3 lbs. boneless, skinless chicken thighs
• Ground sumac, for garnish
• Red pepper flakes, for garnish
• Sliced lemon, for garnish
• Flat leaf parsley, for garnish

Instructions

1. Step 1: In a large bowl, combine yogurt, minced garlic, garlic powder, ground cumin, ground coriander, black pepper, and salt. Mix well to create the marinade.
2. Step 2: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl or transfer to a ziplock bag, then refrigerate for at least 24 hours to allow flavors to develop.
3. Step 3: Remove the chicken from the marinade and place it in a colander to drain. Use a paper towel to wipe off excess marinade — this prevents flare-ups on the grill and helps the chicken brown evenly.
4. Step 4: Preheat your BBQ grill to a high heat and oil the grates to prevent sticking.
5. Step 5: Grill the chicken thighs for about 7 minutes on each side, until fully cooked and juices run clear.
6. Step 6: Remove the chicken from the grill, cover loosely with foil, and let it rest for 5 minutes to retain its juices.
7. Step 7: Serve the kababs warm with naan bread, garnished with sliced lemons, flat leaf parsley, ground sumac, and a sprinkle of red pepper flakes to taste.

Tips & Variations

• For extra smoky flavor, add a small amount of smoked paprika to the marinade.
• If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan indoors.
• Use chicken breasts if you prefer leaner meat, but adjust cooking time accordingly to avoid drying out.
• Marinate the chicken overnight for the best flavor and tenderness.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or in a skillet over low heat to avoid drying out. This dish is best enjoyed fresh but can also be served cold in salads or wraps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and gives the marinade a thicker texture, which helps it cling to the chicken better.

How long should I marinate the chicken?

For best results, marinate the chicken for at least 24 hours to allow the flavors to fully penetrate and the yogurt to tenderize the meat.

Yogurt Cumin Marinated Chicken Kababs Recipe

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Tender and flavorful Chicken Kababs marinated in a creamy yogurt sauce infused with garlic, cumin, and coriander. Perfectly grilled to juicy perfection and garnished with zesty sumac, red pepper flakes, fresh parsley, and lemon slices, making for a delightful Middle Eastern-inspired meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 24 hours 29 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Marinade

• 3 cups plain whole milk yogurt
• 6 cloves garlic, minced
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 tablespoon salt

Main

• 3 lbs boneless, skinless chicken thighs

Garnish

• Ground sumac, for garnish
• Red pepper flakes, for garnish
• Sliced lemon, for garnish
• Flat leaf parsley, for garnish

Instructions

1. Prepare Marinade: In a large bowl, thoroughly mix together the plain yogurt, minced garlic, garlic powder, ground cumin, ground coriander, black pepper, and salt until well combined.
2. Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade. Ensure each piece is evenly coated. Cover the bowl or transfer the mixture to a ziplock bag and refrigerate for at least 24 hours to allow the flavors to infuse into the chicken.
3. Drain Chicken: After marinating, remove the chicken pieces and place them in a colander to drain off excess marinade. Wipe off as much of the yogurt mixture as possible to prevent flare-ups during grilling.
4. Preheat Grill: Spray the grill grates with oil to prevent sticking. Preheat your BBQ grill until it reaches a hot temperature suitable for grilling chicken.
5. Grill Chicken: Place the chicken thighs on the grill and cook for about 7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C).
6. Rest Chicken: Remove the chicken from the grill and cover loosely with foil. Allow the chicken to rest for 5 minutes to retain its juiciness.
7. Serve and Garnish: Serve the grilled chicken kababs warm alongside naan bread. Garnish with ground sumac, red pepper flakes, fresh lemon slices, and flat leaf parsley for added flavor and color.

Notes

• Marinating the chicken for a full 24 hours deepens the flavor and tenderizes the meat.
• Wiping off excess marinade before grilling helps avoid flare-ups and burning on the grill.
• You can substitute chicken thighs with chicken breasts but expect a slightly drier texture.
• Use a meat thermometer to ensure chicken is cooked thoroughly to avoid undercooking.
• Sumac adds a tangy lemony flavor; if unavailable, a squeeze of fresh lemon can be used as an alternative.

Keywords: Chicken kabab, Yogurt marinade, Grilled chicken, Middle Eastern chicken, Garlic cumin chicken, Sumac garnish