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In a large bowl mix the olive oil with the olive oil, yogurt, paprika, cumin, coriander, Aleppo pepper, tomato paste, lemon juice and salt. Add the chicken to the mixture and using a tong, move the pieces around to make sure they're all coated with the marinade. Cover the bowl with a plastic wrap and marinade in the fridge for 30 minutes up to 8 hours.
When you're ready to cook, preheat the grill to medium high, or 400 degrees F.
Thread the marinated chicken onto the skewers. Brush the grates with vegetable oil and place the chicken kabobs on the grill grates.
Grill for 10 to 15 minutes, flipping once or twice to make sure they cook evenly. The chicken is ready when the internal temperature reaches 165°F.
Serve with pita, rice and salad.