Marrying an Israeli taught me one delicious truth: Middle Eastern food is extraordinary. The bright, bold flavors, the fragrant spices, and the way simple ingredients are combined to create something unforgettable kept me learning and tasting whenever I could. I’ve been fortunate to visit Israel several times and each trip deepened my appreciation for the regional cuisine.
When my in-laws visit us in California, the kitchen becomes a hands-on classroom. They’re generous with their time and recipes, and I watch closely as they prepare large family meals. My father-in-law, in particular, loves hosting a big grilled dinner whenever we visit Israel — a feast of skewered meats, fresh salads and warm flatbreads. Among the dishes he often prepares, the grilled chicken kebabs are a standout: simple, juicy and full of layered flavor.
Today I’m sharing that chicken kebab recipe. It’s a Lebanese-style approach that uses a yogurt-and-tomato-paste marinade along with fragrant spices to keep the meat tender and flavorful. The yogurt gently tenderizes the chicken while the tomato paste adds color, body and a hint of tang. Together with garlic, lemon juice and warm spices, the result is kebabs that are moist, well-seasoned and perfect for summer grilling.
Even if you’ve made chicken kebabs before, this version highlights small details—like marinating long enough and letting the cooked skewers rest—that make a big difference in texture and juiciness. It’s straightforward to prepare, scales easily for a crowd, and pairs well with a simple salad, rice, pita or grilled vegetables.
If you’re ready to fire up the grill, these Lebanese-style chicken kebabs deliver big on flavor without a lot of fuss. Below is the full recipe with ingredients, clear steps and a few notes to help you get reliably delicious results.
Lebanese Grilled Chicken Kebabs Recipe
Calories: 214 kcal | Prep Time: 20 mins | Cook Time: 15 mins | Total: 35 mins
Ingredients
Makes 6 servings (about 2 skewers per serving)
- 1 ½ lbs boneless, skinless chicken breasts — cut into small 1″ chunks
- 1 pint cherry tomatoes
- 2 large zucchini — cut into chunks
- ¾ cup plain, nonfat Greek yogurt
- 2 tbsp balsamic vinegar
- 6 cloves garlic — minced
- 2 tsp oregano
- 1 tsp paprika
- 1 tbsp olive oil
- ¼ cup tomato paste
- 1 tsp cumin
- ¼ tsp allspice
- Juice from 1 lemon
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the Greek yogurt, tomato paste, olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, paprika, cumin and allspice. Season the mixture with salt and pepper to taste. The marinade should be thick and well combined.
- Place the chicken chunks in a large bowl or resealable bag. Pour the marinade over the chicken and toss until every piece is evenly coated. Cover and refrigerate. Marinate for at least 5 hours; overnight is best for deeper flavor and more tender meat.
- When ready to grill, soak wooden skewers in water for 30 minutes if using them (this prevents burning). Preheat your grill to medium heat.
- Thread the marinated chicken onto skewers, alternating with pieces of zucchini and cherry tomatoes if desired. Leave a little space between pieces so heat circulates evenly.
- Grill the skewers over medium heat for approximately 8–10 minutes, turning once or twice, until the chicken reaches an internal temperature of 165°F (74°C) and has a light char. Vegetables should be tender and slightly charred.
- After removing the skewers from the grill, transfer them to a large covered dish or roasting pan and cover with a lid or foil. Let them rest for about 10 minutes before serving — this step helps the juices redistribute so the chicken stays moist.
- Serve warm with your choice of sides: flatbreads, tahini or yogurt sauce, a fresh salad, rice, or simply lemon wedges for squeezing over the skewers.
Notes
- Entire recipe makes 6 servings; serving size is about 2 skewers.
- Marinating overnight gives the best texture and flavor, but 5 hours will still produce excellent results.
- To adapt the recipe, you can substitute boneless, skinless chicken thighs for slightly richer flavor and extra juiciness.
Nutrition (per serving)
Calories: 214 kcal | Carbohydrates: 11.9 g | Protein: 29.5 g | Fat: 5.8 g | Fiber: 2.8 g | Sodium: 97 mg
Tag your photos or note how you adapted the kebabs — it’s a great way to share ideas and see other serving suggestions.