6 tbsp Jacoub’s Kebab Seasoning
1 cup plain whole milk Greek yogurt
2 tbsp olive oil
Zest from one lemon
2 tbsp freshly squeezed lemon juice, from one lemon
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
Vegetable oil, for greasing the grill
1. In a medium bowl, combine the yogurt, olive oil, lemon zest, lemon juice, and Jacoub’s Kebab Seasoning.
2. Thread the chicken onto metal skewers, alternating occasionally. Be sure not to cram the skewers. Place the kebabs on a baking sheet lined with aluminum foil. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
3. Preheat the grill to medium-high heat. Grease the grill with vegetable oil. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
If you don’t have metal skewers, you can use wooden ones; just be sure to soak them in water for at least 30 minutes prior to cooking to help prevent the wood from burning.