Ingredients
Method
- Slice the chicken thighs into 2-3 inch pieces, trimming any excess fat.
- In a bowl, combine honey, Greek yogurt, minced garlic, dried oregano, smoked paprika, juice of half a lemon, vegetable oil, and soy sauce. Whisk until smooth.
- Add the chicken pieces to the marinade and toss well to coat. Let it marinate for at least 20 minutes.
- While the chicken marinates, thread the marinated chicken pieces onto skewers.
- Grill the kabobs over medium-high heat for about 8-12 minutes, turning occasionally, until cooked through.
- Serve hot with reserved lemon wedges.
Notes
- For best results, marinate chicken for at least 30 minutes, or up to 4 hours.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Don't overcrowd the grill; cook in batches if necessary to ensure even cooking and charring.
- If using wooden skewers, soak them in water for 30 minutes prior to prevent burning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Don't overcrowd the grill; cook in batches if necessary to ensure even cooking and charring.
- If using wooden skewers, soak them in water for 30 minutes prior to prevent burning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.