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Ingredients
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Marinade & Chicken
Skewers & Finish
Method
Marinade & Chicken
Prepare chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut thighs into 1 to 1-1/4 inch cubes so they cook quickly and evenly (about 1 to 1-1/4 inch pieces).
Make the marinade
In a medium bowl whisk together yogurt, fresh lemon juice, olive oil, minced garlic, ground cumin, ground coriander, sweet paprika, ground turmeric, ground allspice, red pepper flakes (if using), kosher salt, black pepper, and white vinegar or pomegranate molasses (if using). Taste and adjust salt or lemon as needed — marinade should be tangy and well seasoned.
Marinate the chicken
Add the chicken cubes to the marinade and toss with a spatula or your hands until every piece is well coated. Cover the bowl tightly with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 2 hours and up to 24 hours (overnight yields best flavor). If short on time, 30 minutes will impart some flavor but not as deep.
Skewers & Finish
Soak wooden skewers (if using)
If using wooden skewers, submerge them in water for at least 30 minutes before cooking to reduce splitting and burning.
Thread chicken onto skewers
Remove chicken from the marinade and let excess drip off. Thread 3–4 cubes per skewer, leaving a small gap between pieces for even char and heat circulation. Arrange assembled skewers on a tray.
Charbroil the chicken
Brush the grill grates or broiler pan lightly with oil. Place skewers on the preheated grill or under the broiler. Cook 3–4 minutes per side, rotating every 3–4 minutes until nicely charred at the edges and cooked through (internal temperature 165°F / 74°C). Total cooking time is about 10–12 minutes depending on heat and cube size. If flare-ups occur on a grill, move skewers to a cooler spot until flames subside.
Rest and finish
Transfer cooked skewers to a plate and brush lightly with 1 tablespoon olive oil. Let rest 3–5 minutes before serving to allow juices to redistribute.