Grilled chicken skewers are exactly what you want when dinner needs to be quick, fresh, and full of flavor. A tender yogurt-lemon marinade works in minutes, giving the meat a plush texture and a fragrant, gently tangy finish, while peppers and onion add sweetness, color, and a little charred edge. Minimal prep, maximum payoff.
Ingredients
- Boneless, skinless chicken thighs — 800 g (1 lb 12 oz)
- Plain yogurt — 100 g (3.5 oz)
- Olive oil — 2 tbsp
- Lemon juice — 2 tbsp
- Garlic — 3 cloves
- Sweet paprika — 2 tsp
- Ground cumin — 1 tsp
- Black pepper — 1/2 tsp
- Salt — 1 tsp
- Red onion — 1
- Bell peppers — 2
- Metal skewers or wooden skewers — 8
Step-by-Step Recipe
- Prep the chicken: cut the thighs into generous 3–4 cm (1–1 1/2 in) cubes, trimming away any excess fat.
- Make the marinade: whisk together the yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, black pepper, and salt until smooth.
- Marinate: add the chicken and toss to coat. Cover and leave for 15–20 minutes, or refrigerate for up to 2 hours for a deeper flavor.
- Prep the vegetables: cut the onion and bell peppers into large pieces roughly the same size as the chicken.
- Skewer: alternate chicken, pepper, and onion pieces on the skewers.
- Preheat the grill to medium-high heat, about 220–230°C (428–446°F). Clean the grates and lightly oil them.
- Grill: cook the skewers for 10–12 minutes, turning every 2–3 minutes, until nicely browned and the internal temperature reaches 74°C (165°F).
- Rest: transfer to a plate, cover loosely with foil, and let rest for 3 minutes so the juices settle back into the meat.
- Serve: finish with fresh herbs and serve with flatbread, vegetables, and a garlic-yogurt sauce.
Nutrition per Serving
| Calories | 350 kcal |
| Protein | 31 g |
| Fat | 18 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Stovetop grill pan: cook over medium heat for 10–12 minutes, turning more often so the yogurt marinade doesn’t catch.
- No yogurt? Swap in buttermilk, or use 1 tbsp mayonnaise + 1 tbsp water for a similar texture.
- Other chicken cuts: breast meat works too, but reduce the cooking time to 8–10 minutes and don’t overcook it.
- Soak wooden skewers in water for 20–30 minutes so they don’t scorch on the grill.
- For heat: add 1/2 tsp smoked paprika or a pinch of chili flakes.
- Make the marinade ahead: it can sit in the refrigerator for up to 12 hours, developing a deeper flavor and leaving the chicken even more tender.
Frequently Asked Questions
- Can I make these in the oven? Yes. Bake on a rack at 220°C (428°F) for 15–18 minutes, then switch on the broiler for 2–3 minutes to brown the surface.
- What can I use instead of cumin? Mix equal parts ground coriander and caraway, or use a good chicken seasoning blend.
- How long does marinated chicken keep? Up to 24 hours in the refrigerator, covered. Cooked skewers keep for 2–3 days in a container.
- Do I need a thermometer? It’s recommended. Chicken is ready when the center reaches 74°C (165°F) and the juices run clear.
- How do I keep the chicken from drying out? Don’t overcook it: grill over medium-high heat, turn often, and let it rest for 3 minutes after cooking.