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
