Grilled Smoked Paprika Chicken Kabobs

Grilled Smoked Paprika Chicken Kabobs are a delightful addition to any meal or gathering. Their combination of tender chicken marinated in a rich yogurt sauce and infused with smoked paprika creates a taste experience that stands out. Perfect for summer barbecues, family dinners, or casual get-togethers, these kabobs are both flavorful and easy to prepare.

Why You’ll Love This Recipe

• Easy to Prepare: The marinade does most of the work, allowing you to enjoy the grilling process without stress.
• Flavor Explosion: The smoked paprika combined with yogurt brings out incredible flavors that will wow your guests.
• Versatile Dish: These kabobs can be served as an entree or appetizer and pair well with various sides.
• Healthy Option: Made with lean chicken thighs and yogurt, this recipe is packed with protein while being gluten-free.
• Crowd-Pleaser: Whether for kids or adults, everyone loves the fun of skewers!

Tools and Preparation

Having the right tools makes cooking much easier and more enjoyable. Here’s what you’ll need:

Essential Tools and Equipment

• Grill
• Skewers (metal or soaked wooden)
• Mixing bowl
• Tongs
• Basting brush

Importance of Each Tool

• Grill: Provides the perfect cooking method for kabobs, giving them that delicious smoky flavor.
• Skewers: Essential for threading ingredients; metal skewers are reusable, while wooden ones can enhance flavor if soaked.
• Mixing Bowl: A large bowl is necessary for marinating chicken thoroughly in the yogurt mixture.

Ingredients

One of my favorite grilling recipes! These Smoked Paprika Chicken Kabobs are marinated in a spiced yogurt sauce, which makes them incredibly tender and delicious.

For the Marinade

• 1 1/2 cup plain nonfat Greek yogurt
• juice of 1/2 lemon
• 1 1/2 teaspoons smoked paprika (divided)
• 1 1/2 teaspoons crushed dried rosemary
• 1 1/2 teaspoons kosher salt (divided)
• 1/2 teaspoon garlic powder

For the Kabobs

• 2 1/4 pounds boneless skinless chicken thighs (trimmed & cut into 1-inch pieces)
• 1/4 red onion (rings separated & cut into 1-inch pieces)
• 1 red bell pepper (cut into 1-inch pieces)
• 1 teaspoon olive oil
• 1/4 teaspoon ground pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Grilled Smoked Paprika Chicken Kabobs

Step 1: Prepare the Marinade

In a large bowl, stir together the yogurt, lemon juice, 1 ¼ teaspoon smoked paprika, rosemary, 1 teaspoon salt, and garlic powder. Add the chicken pieces and stir to coat evenly. Cover and let it marinate in the fridge for at least one hour but up to eight hours for deeper flavor.

Step 2: Prepare the Vegetables

Place the onion and red bell pepper pieces in a medium bowl. Toss them with olive oil, remaining ¼ teaspoon salt, and ground pepper until everything is well coated.

Step 3: Preheat Your Grill

Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in warm water for at least thirty minutes to prevent burning. Lightly brush your grill with canola oil to prevent sticking.

Step 4: Assemble the Kabobs

Thread the marinated chicken pieces onto six skewers along with onion rings and red bell pepper chunks. Shake off any excess marinade before adding them to the skewers. Sprinkle with remaining ¼ teaspoon smoked paprika and additional salt as desired.

Step 5: Grill to Perfection

Grill the kabobs until fully cooked through—about twelve to fifteen minutes—turning them halfway during cooking for even grilling. Once done, serve immediately and enjoy!

How to Serve Grilled Smoked Paprika Chicken Kabobs

These Grilled Smoked Paprika Chicken Kabobs are not only delicious but also versatile. They can be served in various ways to enhance your meal experience. Here are some creative serving suggestions.

Serve with Fresh Salads

• Greek Salad: A refreshing mix of cucumbers, tomatoes, olives, and feta cheese complements the smoky flavor of the kabobs.
• Tabbouleh: This herby bulgur salad adds a light and zesty touch, perfect for balancing the richness of the chicken.

Use in Wraps or Pitas

• Pita Bread Wraps: Stuff warm pita bread with grilled chicken kabobs, fresh veggies, and a drizzle of tzatziki sauce for a quick meal.
• Lettuce Wraps: For a low-carb option, wrap the kabobs in crisp lettuce leaves with avocado and salsa.

Pair with Dips

• Hummus: Serve your kabobs alongside a creamy hummus dip for added flavor and texture.
• Yogurt Sauce: A simple yogurt-based sauce can enhance each bite while keeping it refreshing.

Create a Platter

• Mixed Grill Platter: Combine these kabobs with other grilled items like vegetables and seafood for an impressive spread.
• Skewered Appetizer Platter: Cut the kabobs into bite-sized pieces and serve them as appetizers at your next gathering.

How to Perfect Grilled Smoked Paprika Chicken Kabobs

Getting your Grilled Smoked Paprika Chicken Kabobs just right involves some key techniques. Follow these tips for perfect results every time.

• Marinate Properly: Allow the chicken to marinate for at least one hour to absorb flavors fully. For best results, marinate overnight.
• Use High Heat: Preheat your grill to medium-high heat before cooking. This helps achieve that nice sear on the outside while keeping the inside juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for 30 minutes before grilling. This prevents burning during cooking.
• Check Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer if needed.
• Avoid Overcrowding Skewers: Leave space between pieces on skewers to allow even cooking and better heat circulation.
• Rest Before Serving: Let the kabobs rest for a few minutes after grilling. This allows juices to redistribute, making each bite more flavorful.

Best Side Dishes for Grilled Smoked Paprika Chicken Kabobs

When enjoying Grilled Smoked Paprika Chicken Kabobs, side dishes can elevate your meal. Here are some excellent pairings that work beautifully.

1. Couscous Salad: A light couscous salad with herbs and lemon is refreshing alongside smoky chicken.
2. Roasted Vegetables: Seasonal roasted veggies add color and nutrition to your plate while complementing the kabobs’ flavor.
3. Quinoa Pilaf: Nutty quinoa pilaf brings texture and pairs well with the spices used in the kabobs.
4. Grilled Corn on the Cob: Sweet corn grilled with butter is a classic summer side that everyone loves.
5. Rice Pilaf: Fluffy rice pilaf infused with spices makes a great base for serving your kabobs on top.
6. Chickpea Salad: A hearty chickpea salad adds protein and fiber while offering a contrasting texture against the tender chicken.

These side dishes will not only enhance your meal but also provide balance and variety when serving Grilled Smoked Paprika Chicken Kabobs. Enjoy!

Common Mistakes to Avoid

When making Grilled Smoked Paprika Chicken Kabobs, it’s easy to overlook a few key steps. Here are common mistakes to avoid for the best results.

• Skipping the marinade time: Not allowing enough time for the chicken to marinate can result in less flavorful kabobs. Aim for at least 1 hour, but overnight is even better.
• Using high heat too soon: Starting the grill at too high a temperature can burn the outside before the chicken cooks through. Preheat to medium-high for an even cook.
• Overcrowding the skewers: Packing too much on each skewer can lead to uneven cooking. Use fewer pieces of chicken and veggies per skewer for consistent results.
• Not checking doneness: Relying solely on time can be misleading. Always check that the chicken reaches an internal temperature of 165°F (75°C) for safety.
• Forgetting to soak wooden skewers: Wooden skewers can catch fire if not soaked beforehand. Soak them in water for at least 30 minutes before grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Grilled Smoked Paprika Chicken Kabobs in an airtight container.
• They will last for up to 3 days in the refrigerator.

Freezing Grilled Smoked Paprika Chicken Kabobs

• Wrap the kabobs tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe container or bag; they can be frozen for up to 3 months.

Reheating Grilled Smoked Paprika Chicken Kabobs

• Oven: Preheat your oven to 350°F (175°C). Place kabobs on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place kabobs on a microwave-safe plate and cover with a damp paper towel. Heat in short increments, about 1 minute at a time, until heated through.
• Stovetop: Heat a skillet over medium heat. Add a little oil and cook the kabobs, turning occasionally, until warmed throughout.

Frequently Asked Questions

What is the best way to serve Grilled Smoked Paprika Chicken Kabobs?

Serving these kabobs with fresh salads, pita bread, or rice enhances their flavor and makes for a complete meal.

Can I customize the vegetables used in Grilled Smoked Paprika Chicken Kabobs?

Absolutely! Feel free to swap out vegetables based on your preference or seasonal availability. Zucchini, cherry tomatoes, or mushrooms work great.

How do I know when my chicken is done?

Use a meat thermometer; chicken should reach an internal temperature of 165°F (75°C) for safe consumption.

Can I use different types of meat for these kabobs?

Yes! While chicken thighs are recommended, you can also use chicken breasts or even beef or shrimp with similar marinating times.

Final Thoughts

Grilled Smoked Paprika Chicken Kabobs are not only flavorful but also versatile. You can customize them with different vegetables or spices to suit your taste. This recipe is perfect for any gathering or just a simple family meal. Give it a try and enjoy delicious grilled flavors right from your backyard!

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Grilled Smoked Paprika Chicken Kabobs

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• Author: Sofia
• Total Time: 35 minutes
• Yield: Serves approximately 6 people 1x

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Description

Grilled Smoked Paprika Chicken Kabobs are a perfect blend of tender chicken marinated in a rich yogurt sauce and infused with the smoky essence of paprika. These kabobs are ideal for summer gatherings, family dinners, or casual BBQs, making them a versatile addition to any meal. The marinade not only enhances the chicken’s flavor but also keeps it juicy and delectable. Easy to prepare and packed with protein, these kabobs are sure to impress both kids and adults alike. Serve them alongside fresh salads, wraps, or dips for a complete dining experience that your guests will rave about.

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Ingredients

Scale 1x2x3x

• 1 1/2 cup plain nonfat Greek yogurt
• juice of 1/2 lemon
• 1 1/2 teaspoons smoked paprika (divided)
• 2 1/4 pounds boneless skinless chicken thighs
• 1/4 red onion
• 1 red bell pepper
• olive oil
• salt
• garlic powder

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Instructions

1. In a large bowl, mix yogurt, lemon juice, 1 ¼ tsp smoked paprika, rosemary, salt, and garlic powder. Add chicken pieces and coat well. Marinate for at least one hour (up to eight hours).
2. Toss onion and bell pepper with olive oil and remaining salt and pepper.
3. Preheat grill to medium-high heat. Soak wooden skewers if using.
4. Thread marinated chicken, onion rings, and bell pepper onto skewers. Sprinkle with remaining smoked paprika.
5. Grill kabobs for 12-15 minutes, turning halfway through until cooked through.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 kabob (approximately 200g)
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 150mg

Keywords: For added flavor variations, consider adding cherry tomatoes or zucchini to the skewers. Ensure even cooking by not overcrowding the skewers.