We have done a fair amount of hosting this past fall and having quick finger foods people can munch on is one of my favorite things to have on the buffet. I found these kabobs on Pinterest and the recipe came together quickly and tasted delicious. Just make sure you leave enough time for the skewers to marinate. Recipe and photo courtesy of onceuponachef.com.

For the Marinade:

• 1 cup plain whole milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 3/4 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 5 garlic cloves, minced

For the Skewers:

• 2 1/2 to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces
• 1 large red onion, cut into 1-inch chunks

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. (You can use wooden skewers, just be sure to soak them for 30 minutes before using). Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. Preheat the grill to medium-high heat. Make sure to grease your grill with Pam or vegetable oil before putting your skewers on. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.