These grilled chicken skewers stay exceptionally juicy and fragrant thanks to a silky yogurt marinade with lemon, garlic, and spices. They’re perfect for an alfresco dinner, a picnic, or an easy family supper — minimal effort, full-bodied flavor.
Ingredients
- Chicken breast — 800 g (1.8 lb)
- Plain yogurt — 150 g (5.3 oz)
- Lemon juice — 2 tbsp
- Olive oil — 1 tbsp
- Garlic — 3 cloves
- Sweet paprika — 1 tsp
- Ground cumin — 0.5 tsp
- Ground coriander — 0.5 tsp
- Salt — 1 tsp
- Ground black pepper — 0.5 tsp
- Red pepper flakes — 0.25 tsp, optional
- Bell pepper — 1
- Red onion — 1
- Skewers — 8 (if wooden, soak for 30 minutes)
Step-by-Step Recipe
- Prepare the skewers: soak wooden skewers in water for 20–30 minutes; metal skewers can be used right away.
- Cut the chicken breast into cubes about 3 cm (1 1/4 in) across. Cut the bell pepper and red onion into large pieces for threading.
- In a bowl, combine the yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, coriander, salt, and black pepper. Add red pepper flakes to taste.
- Add the chicken to the marinade and toss well. Cover and refrigerate for 30–60 minutes, or up to 8 hours for a deeper flavor.
- Preheat the grill to medium-high heat. Clean the grates and lightly oil them.
- Thread the chicken onto the skewers, alternating with pieces of pepper and onion.
- Grill for 10–12 minutes, turning every 2–3 minutes, until beautifully browned and cooked through: the internal temperature should reach 75°C (165°F).
- Remove from the heat and rest for 3–5 minutes. Serve with flatbread, fresh herbs, and your favorite sauce — yogurt sauce or garlic sauce works especially well.
Nutritional Value per Serving
| Calories | 310 kcal |
| Protein | 40 g |
| Fat | 12 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Cholesterol | 120 mg |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Keep the pieces even in size: consistent thickness helps everything cook evenly without drying out.
- No grill? Cook on a well-heated grill pan or under the broiler (220°C (428°F)) for 12–15 minutes.
- Marinade variations: add 1 tsp honey for better caramelization, or swap the yogurt for kefir or ayran.
- To check doneness without a thermometer, pierce the thickest piece — the juices should run clear, with no pink tint.
- Serving idea: pair with flatbread, hummus, fresh vegetables, tahini sauce, or a light cucumber-yogurt salad.
FAQ
Can I use chicken thighs instead of breast?
Yes, boneless, skinless thighs make the skewers even juicier. Cooking time may increase by 1–2 minutes.
Do I need to wipe off the marinade before grilling?
No, there’s no need to rinse it off. Just let the excess drip away so the chicken browns instead of steaming.
How do I make the skewers spicy without making them too hot?
Add a pinch of chili flakes and a little smoked paprika for a lively kick without overwhelming heat.