Greek Chicken Kebabs
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken thighs – 8, skin-on & bone-in
  • Garlic – 6 to 8 cloves, minced
  • Ground cinnamon – 1 tsp
  • Ground allspice – 1 tsp
  • Dried oregano – 1 tbsp
  • Paprika/red chilli powder – 2 tsp
  • Olive oil – 4 tbsp
  • Fresh parsley – ¼ cup, chopped
  • Zest and juice of 1 large lemon
  • Salt and pepper to taste
  1. Wash and pat dry the chicken thighs. Ensuring minimum moisture in the chicken pieces will result in crispier and juicier kebabs.
  2. In a large bowl, combine all the other ingredients and give a good mix. Rub this marinade on both sides of the chicken thighs covering all nook and corners.
  3. Once all the chicken pieces are marinated, keep them in the same bowl and cover with a cling wrap. Chill in the refrigerator overnight.
  4. Once you are ready to grill, preheat your oven to 200 C / 400 F. Place the marinated chicken thighs on a roasting tin with skin side up.
  5. Roast the chicken for 30 minutes each side until cooked through. You can test the doneness of the chicken by checking if the internal temperature of the chicken registers at least 165 F in an instant read thermometer.
  6. I used the broil mode of my oven and placed the roasting tin at the top level i.e. nearest to the heat. This way you can mimic the outside barbecues inside your home by exposing the meat to direct flame. Keep checking the chicken after every 10 minutes to ensure it is cooking evenly and not burning.
  7. Once done, serve the warm kebabs with lemon wedges, juliennes of red onions and a yogurt dip.
If you notice that your chicken is releasing too much liquid (frozen chicken does sometimes) halfway during the cooking, take the roasting tin out and drain out all the excess liquid. Brush the top of the chicken skin with oil and put them back in the oven. This will ensure that your chicken is being roasted and not steamed in its own juices.
Recipe by Flavor Quotient at