I love making these Yogurt Marinated Grilled Chicken Skewers when I want juicy, flavorful chicken with minimal effort. The yogurt marinade tenderizes the meat beautifully while infusing it with warm spices and bright notes that shine after grilling.
Why You’ll Love This Recipe
I love how incredibly tender the chicken turns out thanks to the yogurt marinade. It locks in moisture and creates a slightly charred, flavorful exterior once grilled.
I also appreciate how versatile these skewers are. I can serve them in wraps, over rice, alongside salads, or as part of a larger spread for gatherings.
I find this recipe perfect for meal prep or summer cookouts because the marinade can be made ahead, and the skewers cook quickly on the grill.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
1 cup plain Greek yogurt
2 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon salt
Wooden or metal skewers
Optional: chopped fresh parsley or cilantro for garnish
Directions
I start by soaking wooden skewers in water for at least 30 minutes if I’m using them, which helps prevent burning on the grill.
In a large bowl, I combine the Greek yogurt, olive oil, garlic, lemon juice, cumin, paprika, oregano, turmeric, black pepper, and salt. I mix everything well until smooth and fully combined.
I add the chicken pieces to the marinade and toss until evenly coated. I cover the bowl and refrigerate for at least 1 hour, though I prefer marinating for 4–8 hours for deeper flavor.
When I’m ready to cook, I preheat the grill to medium-high heat. I thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
I grill the skewers for about 10–15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). I look for light char marks for extra flavor.
I remove the skewers from the grill and let them rest for a few minutes before serving. I sprinkle fresh herbs over the top if I like.
Servings and timing
I usually get about 4 to 6 servings from this recipe.
Prep time: 15 minutes
Marinating time: 1–8 hours
Cook time: 10–15 minutes
Total time: About 1 hour 30 minutes (including minimum marinating time)
Variations
I sometimes add a pinch of cayenne pepper or chili powder when I want a little heat. For a more Mediterranean flavor, I include a splash of red wine vinegar and extra oregano.
I also enjoy threading chunks of bell peppers, red onion, or zucchini between the chicken pieces for a colorful presentation.
If I don’t have a grill, I cook the skewers in a grill pan on the stovetop or bake them in the oven at 425°F (220°C) for about 20–25 minutes.
storage/reheating
I store leftover skewers in an airtight container in the refrigerator for up to 4 days.
When reheating, I prefer warming the chicken gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. I avoid overheating to keep the chicken from drying out.
I can also freeze the cooked chicken for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
How long should I marinate the chicken?
I recommend at least 1 hour, but I find that 4–8 hours gives the best flavor and tenderness.
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless chicken thighs because they stay extra juicy and flavorful.
Can I bake these instead of grilling?
Yes, I bake them at 425°F until the internal temperature reaches 165°F. They still turn out delicious.
Why does yogurt make the chicken tender?
The natural acidity in yogurt gently breaks down the proteins in the chicken, which helps create a tender texture.
What should I serve with these skewers?
I love serving them with rice, flatbread, fresh salad, or a simple cucumber yogurt sauce for a complete meal.
Conclusion
I love how these Yogurt Marinated Grilled Chicken Skewers turn simple ingredients into something incredibly flavorful and tender. They’re easy to prepare, versatile to serve, and always a crowd-pleaser. Whenever I want juicy grilled chicken with bold flavor, this recipe is one I happily make again and again.
Print
Yogurt Marinated Grilled Chicken Skewers
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
Juicy and flavorful grilled chicken skewers marinated in a creamy yogurt and spice mixture, creating tender, charred bites that are perfect for wraps, rice bowls, or summer gatherings.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon salt
- Wooden or metal skewers
- Chopped fresh parsley or cilantro (optional, for garnish)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, combine Greek yogurt, olive oil, garlic, lemon juice, cumin, paprika, oregano, turmeric, black pepper, and salt. Mix until smooth.
- Add chicken pieces to the marinade and toss until evenly coated.
- Cover and refrigerate for at least 1 hour, preferably 4–8 hours for deeper flavor.
- Preheat grill to medium-high heat.
- Thread marinated chicken onto skewers, leaving slight space between pieces.
- Grill for 10–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and has light char marks.
- Remove from grill and let rest for a few minutes before serving.
- Garnish with fresh parsley or cilantro if desired.
Notes
- Chicken thighs stay extra juicy and flavorful.
- Add bell peppers, zucchini, or red onion to the skewers for color and variety.
- Bake at 425°F (220°C) for 20–25 minutes if a grill is not available.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Avoid overcooking to keep the chicken tender and moist.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 135 mg
