Middle Eastern-Style Grilled Chicken Kabobs
 You’ll make these flavorful chicken kabobs all summer long. Ingredients 1 cup plain whole milk Greek yogurt 2 tablespoons extra-virgin olive oil 2 teaspoons paprika ½ teaspoon cumin ⅛ teaspoon cinnamon 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat) Zest from one lemon 2 tablespoons freshly squeezed lemon juice, from one lemon 1¾ teaspoons salt ½ teaspoon freshly ground black pepper 5 garlic cloves, minced 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note) 1 large red onion, cut into 1-inch chunks Vegetable oil, for greasing the grill 1 cup plain whole milk Greek yogurt 2 tablespoons extra-virgin olive oil 2 teaspoons paprika ½ teaspoon cumin ⅛ teaspoon cinnamon 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat) Zest from one lemon 2 tablespoons freshly squeezed lemon juice, from one lemon 1¾ teaspoons salt ½ teaspoon freshly ground black pepper 5 garlic cloves, minced 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note) 1 large red onion, cut into 1-inch chunks Vegetable oil, for greasing the grill Instructions In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight 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 kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve. Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight 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 kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve. Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out. Nutrition Information Powered by Per serving (6 servings) Calories: 350 Fat: 15g Saturated fat: 3g Carbohydrates: 6g Sugar: 3g Fiber: 1g Protein: 41g Sodium: 871mg Cholesterol: 186mg Per serving (6 servings) Calories: 350 Fat: 15g Saturated fat: 3g Carbohydrates: 6g Sugar: 3g Fiber: 1g Protein: 41g Sodium: 871mg Cholesterol: 186mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.