Smoky BBQ Chicken Skewers With Middle Eastern Spices

Name: Smoky BBQ Chicken Skewers with Middle Eastern Spices
Prep time: 10 min
Cook time: 12 min
Total time: 142 min
Ingredients: 700 g Chicken thighs (boneless, cut into chunks); 3 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp cinnamon; ½ tsp black pepper; 1 tsp salt; 2 cloves garlic (crushed); ½ Lemon (juiced); 1 tbsp tomato paste (optional, for extra richness); Fresh parsley (to serve)

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Bold, smoky, and ready for the grill

There’s something deeply satisfying about food kissed by smoke. Lebanese BBQ doesn’t rely on bottled sauces — it’s all about spice, olive oil, and the slow build of heat. These skewers are my go-to for outdoor gatherings when the coals are just right and everyone’s standing around, plates in hand, waiting for that first bite. They’ve earned a loyal following in my delicious Lebanese chicken Skewer Recipes round-up.

The secret is in the spice blend

This marinade borrows from traditional Middle Eastern spice mixes — a touch of cumin for warmth, coriander for citrus notes, smoked paprika for depth, and a whisper of cinnamon that lingers in the background. The trick is restraint. You want the chicken to shine through, not drown in spice.

If you liked the herbal lift of sumac and za’atar chicken skewers with charred onions, this recipe takes those earthy tones and adds a whisper of campfire smoke.

Why BBQ suits Lebanese flavours so well

Lebanese marinades are oil-based and aromatic, perfect for high-heat cooking. Olive oil prevents sticking while helping spices cling to the chicken. When grilled over charcoal or wood, every flavour deepens — smoky, tangy, and just a little sweet from caramelised edges. I love cooking these alongside charcoal grilled Lebanese chicken skewers with parsley for a more traditional pairing.

Simple to prepare, spectacular to serve

You can marinate the chicken in the morning and have it ready by supper. The spice rub does most of the work while you enjoy the smell of wood smoke in the air. The leftovers — if there ever are any — taste even better cold the next day.

Ingredients (Serves 4)

700g boneless chicken thighs, cut into chunks
3 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
½ tsp black pepper
1 tsp salt
2 garlic cloves, crushed
Juice of ½ lemon
1 tbsp tomato paste (optional, for extra richness)
Fresh parsley to serve

Ingredient Notes

Smoked paprika gives the signature BBQ flavour, so don’t skip it. If you can’t find it, mix sweet paprika with a dash of chilli powder. The tomato paste adds colour and body but is optional. Use chicken thighs for their fat content — they stay juicy. If you prefer breasts, brush with oil while cooking to avoid dryness.

Equipment Needed

A charcoal BBQ is ideal, though a gas grill or cast-iron pan can replicate the effect. Metal skewers conduct heat, ensuring the meat cooks evenly. You’ll also need a brush for basting — I often reserve a spoonful of marinade (before adding chicken) and brush it on during the last minute of grilling for a glossier finish.

Instructions

Combine olive oil, paprika, cumin, coriander, cinnamon, black pepper, salt, garlic, lemon juice, and tomato paste.
Add chicken and coat evenly. Marinate for at least 2 hours, preferably overnight.
Preheat BBQ or grill to medium-high. Thread chicken onto skewers.
Grill for 10–12 minutes, turning often, until lightly charred and cooked through.
Rest for 5 minutes, then scatter with fresh parsley.

Mastering the Smoky BBQ Flavour

Let the flames die down before adding the skewers — glowing embers give steadier heat and a cleaner smoke flavour. Close the lid (if using a lidded grill) for a few minutes during cooking to trap the smokiness. If cooking indoors, add a pinch of smoked salt at the end to replicate that outdoor aroma.

What to Serve With This Recipe

I like these with garlicky toum, warm flatbread, and grilled vegetables. The smokiness pairs beautifully with roasted aubergine or red peppers. You can also serve them next to healthy grilled chicken skewers with lemon and parsley for contrast, or Mediterranean chicken skewers with garlic and za’atar for a herby companion.

Frequently Asked Questions

Can I use chicken breast?

Yes, but brush with oil while grilling to keep moist.

Can I add honey or molasses?

A drizzle of pomegranate molasses adds depth and shine but use sparingly — it burns easily.

What wood works best for smoke?

Olive wood or fruit woods like apple and cherry add a mild, sweet smoke that flatters the spices.

Is this recipe spicy?

Not particularly — it’s aromatic and smoky, not hot.

Tips for Success with Smoky BBQ Chicken Skewers

Don’t rush the cooking — the chicken needs time to develop that golden crust. If flare-ups happen, move the skewers aside briefly until the flames calm down. For extra smokiness, cover the grill for a few minutes while cooking. It intensifies the flavour without drying the meat.

Recipe Variations

Add a spoon of pomegranate molasses to the marinade for a sticky-sweet glaze, like in the pomegranate molasses chicken skewers with fresh herbs. Or stir in za’atar and crushed garlic for a more herbal version reminiscent of sumac and za’atar chicken skewers with charred onions.

Storage and Reheating for Smoky BBQ Chicken Skewers

Store leftovers in the fridge for up to three days. Reheat gently in a 160°C oven for 10 minutes, covered loosely with foil to keep moisture. You can also serve leftovers cold in wraps or salads — they keep their smoky edge beautifully.

Health Benefits & Dietary Alternatives

Smoked paprika is high in carotenoids, supporting eye and skin health. Olive oil provides healthy fats, while grilled chicken offers lean protein. Use tofu or aubergine instead of chicken for a vegetarian take. Replace olive oil with avocado oil if you prefer a higher smoke point for BBQing.