Servings: 4 Servings
Grilled Yogurt-Marinated Chicken Skewers
These Grilled Yogurt-Marinated Chicken Skewers are tender, juicy, and deeply flavorful. A simple marinade of plain Greek yogurt, lemon, garlic, olive oil and warm spices gently tenderizes the chicken while infusing it with bright, savory notes. The result is skewers with a lightly tangy crust and a moist interior—ideal for summer grilling, weeknight dinners, or any time you want a quick, satisfying protein.
Finish the skewers with melted butter, a fresh squeeze of lemon, and a scatter of chopped herbs. Serve them over rice, inside flatbreads, or alongside a crisp salad and your favorite sauces for a complete meal.
Prep: 2 hours
Cook: 30 minutes
Total: 2 hours 30 minutes
Equipment
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Mixing bowl
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Chef’s knife
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Plastic or wooden cutting board
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Grill or stovetop griddle (for indoor cooking)If you don’t have an outdoor grill, a hot grill pan or broiler works well
Ingredients
- 1/2 cup plain Greek yogurt
- 2 tbsp butter, melted
- 3–4 garlic cloves, finely minced or microplaned
- Zest and juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lbs chicken breast or thighs, cut into 1-inch pieces
- Wooden or metal skewers
Top with:
- Extra melted butter, fresh lemon juice and chopped cilantro or parsley
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Instructions
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
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In a medium mixing bowl, whisk together the plain Greek yogurt, melted butter, minced garlic, lemon zest and juice, olive oil, ground cumin, ground coriander, salt, and black pepper until smooth and well combined.
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Add the chicken pieces to the bowl and toss to coat each piece thoroughly with the marinade. Use your hands or a spoon to ensure the yogurt mixture reaches all sides of the chicken.
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Cover the bowl and refrigerate for at least 2 hours to allow the yogurt to tenderize the meat. For best flavor, marinate overnight, but 2–4 hours will still produce tender results.
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When ready to cook, preheat your grill to medium-high heat and oil the grates lightly to prevent sticking. If using a grill pan or broiler, preheat until very hot.
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Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces so heat circulates evenly.
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Grill the skewers for 5–7 minutes per side, turning once, until the chicken is cooked through and nicely charred on the edges. Internal temperature should reach 165°F (74°C).
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Transfer the skewers to a serving plate and brush with extra melted butter for added richness and shine.
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Finish with a generous squeeze of fresh lemon juice and sprinkle with chopped cilantro or parsley. Serve immediately.
Notes
- Marinating tip: Greek yogurt gently breaks down proteins and keeps the chicken moist. Allow at least 2 hours for tenderizing; overnight yields deeper flavor.
- Spice variations: For a smoky edge, stir in 1/2 teaspoon smoked paprika. If you like heat, add a pinch of cayenne or red pepper flakes to the marinade.
- Cooking alternatives: If you don’t have an outdoor grill, cook the skewers on a hot grill pan, or place them under a preheated broiler. Watch closely to avoid burning because yogurt can brown quickly.
- Serving suggestions: Serve these skewers with warm pita or flatbread, fluffy rice, grilled vegetables, a simple salad, or a cooling sauce like tzatziki or a lemon-yogurt drizzle.
- Leftovers and storage: Refrigerate cooked skewers in an airtight container for up to 3 days. Reheat gently in a 350°F oven or on a skillet to keep the meat from drying out. Chopped leftover chicken is excellent in wraps, salads, or grain bowls.
- Make-ahead options: Marinate the chicken up to 24 hours in advance. If preparing for a crowd, thread the skewers a few hours before grilling and keep refrigerated until ready to cook.
- Safety note: If using wooden skewers, always soak them first to reduce the risk of charring. Ensure chicken reaches a safe internal temperature before serving.
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