Ingredients

  • 1 c plain whole milk Greek yogurt

  • 2 Tbsp. extra virgin olive oil

  • 2 Tbsp. Baharat, Vadouvan, Ras el Hanout, or Berbere Spice Blend

  • 1 Tbsp. coarse kosher salt

  • 2½ to 3 lbs boneless skinless chicken thighs

  • 1 large red onion, cut into 1-inch chunks

  • Vegetable oil, for greasing the grill

*Click on the spice(s) for more suggested uses

Directions:

  • In a large mixing bowl combine yogurt, olive oil, salt and Baharat Spice Blend (or spice of your choice). Whisk to combine.

  • Trim the chicken of any excess fat. Don’t worry about getting every last bit as most of it will melt off during the grilling process. 

  • Cut the chicken into bite-sized pieces, approximately 1 inch cubes.

  • Toss the chicken with the yogurt mixture to coat and allow to marinate for at least four hours or up to overnight in the refrigerator.

  • Preheat the grill to medium-high heat.

  • Thread the marinated chicken onto skewers alternating with the chunks of red onion. Steel skewers are ideal as they don’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes before use to mitigate burning on the hot grill.

  • Rub the hot grill grates with vegetable oil.

  • Grill the kebabs turning every 2 minutes until golden brown and an internal temperature of 165 is reached, about 8 - 12 minutes.

  • Yield: 4 to 6  servings