Chicken Skewers Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut the thighs into 1 to 1 1/4-inch cubes so they cook evenly.

Make the marinade

In a medium bowl combine olive oil, yogurt (if using), lemon juice, minced garlic (press or finely mince), smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and honey or brown sugar if using. Whisk until smooth.

Place the cubed chicken in the bowl with the marinade, toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes will still impart some flavor.

Soak wooden skewers (if using)

If using wooden skewers, place them in water for at least 20–30 minutes before grilling to prevent burning.

Prep vegetables

Core and cut the bell pepper into 1 to 1 1/4-inch squares. Peel the red onion and cut into wedges that separate into layers roughly the same size as the pepper and chicken. Leave cherry tomatoes whole.

Thread the skewers: alternate pieces of marinated chicken with bell pepper, onion, and cherry tomato. Aim for 3–4 chicken pieces per skewer with vegetables between them so the skewer is evenly loaded but not overcrowded. Leave about 1/2 inch free on each end for handling.

Preheat

Preheat a grill, grill pan, or broiler. For a grill, heat to medium-high (about 400–450°F / 200–230°C). If using a grill pan on the stovetop, heat over medium-high until hot. If using broiler, set rack 6 inches from the heat and preheat broiler.

Brush the assembled skewers lightly with the extra olive oil and season with a pinch of salt and pepper. This helps prevent sticking and promotes browning.

Grill or broil

Place skewers on the hot grill or in the broiler. Cook 10–12 minutes total, turning every 2–3 minutes to get even char and color. Chicken is done when an instant-read thermometer inserted into the thickest piece reaches 165°F (74°C) and juices run clear. If using thicker pieces, allow up to 14 minutes.

If flare-ups occur on a charcoal or gas grill, move skewers to a cooler part of the grill until flames subside and continue cooking to finish without burning.

Remove skewers from heat and let rest for 3–5 minutes. This allows juices to redistribute and prevents dryness.

Brush with a little more olive oil or a squeeze of lemon if desired, sprinkle chopped parsley or cilantro over the skewers, and serve with lemon wedges on the side. Adjust salt and pepper to taste before serving.

Suggested accompaniments: flatbread, rice, a simple salad, or tzatziki for dipping.