Yogurt Cumin Marinated Chicken Kababs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
