Delicious chicken kebabs


  • 1 cup plain Greek yoghurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • ½ teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 5 garlic cloves, minced
  • 2  pounds boneless skinless chicken thighs or breasts, trimmed of any excess fat and cut into large bite-sized pieces
  • 1 large red onion, cut into wedges
  • Vegetable oil for greasing the grill


  1. Combine the yoghurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto 6-8 skewers, alternating occasionally with the red onions.
  3. Brush the marinade all over the chicken, coating well.
  4. Cover and refrigerate for eight hours or overnight.
  5. To grease the grill, lightly dip a wad of paper towels in vegetable oil and carefully rub over the grates several times until glossy and coated.
  6. Grill the chicken kebabs on the Pineware Smokeless Health Grill until golden brown and cooked through, turning skewers occasionally.