Greek Yogurt Chicken Skewers (Printable Version)
Tender chicken marinated in creamy Greek yogurt with aromatic herbs and spices, grilled to juicy perfection.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 lemon, zested and juiced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon ground cumin
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - ½ teaspoon ground black pepper
→ For Serving
11 - Lemon wedges
12 - Fresh parsley, chopped
# Step-by-Step:
01 - In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and mix until all pieces are coated. Cover the bowl and refrigerate for at least 1 hour (up to 8 hours for deeper flavor).
03 - If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
04 - Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
05 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Grill the skewers for 5–7 minutes per side, or until the chicken is cooked through and has a nice char.
07 - Serve immediately with lemon wedges and chopped parsley, if desired.
# Expert Advice:
01 -
- The Greek yogurt tenderizes the meat so thoroughly that you could cut these pieces with a fork, which is exactly what happens when everyone is too impatient to wait for proper knives at a summer cookout.
- This is one of those rare recipes that actually gets better the longer you wait, making it perfect for busy weekdays when you can do the work in the morning and grill in minutes later.
02 -
- The yogurt will create a white coating on the chicken as it grills. This is completely normal and will either caramelize into golden brown bits or brush off easily, so do not panic when you see it.
- Do not marinate longer than eight hours or the texture can start to become mushy rather than tender, which defeats the whole purpose of this brilliant technique.
03 -
- Pat the chicken slightly dry before threading onto skewers to encourage better charring, but do not remove all the marinade or you will lose flavor.
- Sprinkle a little extra salt and oregano right before serving to wake up all the flavors that might have mellowed during grilling.