Chicken Shish Recipe
Cubes of tender marinated chicken or lamb, skewered & charcoaled
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Ingredients
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Marinade & Meat
Skewers & Finish
Method
Marinade & Meat
Prepare chicken
Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes. Pat pieces dry with paper towel.
Make marinade
In a medium bowl combine yogurt, 2 tablespoons olive oil, lemon juice, minced garlic (finely grated or crushed), ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, and red pepper flakes. Whisk until smooth.
Marinate chicken
Add chicken cubes to the marinade and mix thoroughly so every piece is coated. Fold in chopped parsley and mint. Cover and refrigerate for at least 2 hours, preferably 4–8 hours; up to 24 hours for maximum tenderness and flavor.
Skewers & Finish
Soak wooden skewers (if using)
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. If using metal skewers, skip this step.
Preheat grill or broiler
Preheat a charcoal or gas grill to medium-high (about 425–450°F / 220–230°C). If using an oven broiler, position rack 6 inches from the heat and preheat broiler.
Thread the chicken
Thread marinated chicken onto skewers, leaving a little space between pieces so heat circulates and they char evenly. Aim for 6–8 cubes per skewer depending on cube size.
Grill or broil
Brush assembled skewers lightly with 1 tablespoon olive oil. Place skewers over direct heat and cook for 10–12 minutes total, turning every 2–3 minutes to char on all sides and cook evenly. Chicken is done when an instant-read thermometer inserted into the largest piece reads 165°F (74°C). If broiling, cook 4–6 minutes per side, watching closely to avoid burning.