Chicken Skewer Recipe

Prepare chicken

Trim any visible fat from the chicken breasts and pat them dry with paper towels. Cut the chicken into evenly sized 1 to 1 1/4-inch cubes so they cook evenly (about 24–28 pieces from 1 lb).

Make marinade

In a medium bowl, whisk together 1 cup yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until smooth.

Marinate chicken

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 20–30 minutes before threading so they don't burn.

Assemble skewers

Thread the marinated chicken cubes onto skewers, leaving a small gap between pieces for even heat circulation. Aim for 4–6 pieces per skewer depending on cube size to maintain even thickness.

Preheat grill or oven

Preheat a gas or charcoal grill to medium-high (about 425°F / 220°C). Alternatively, preheat the oven to 425°F (220°C) and place an oven rack in the middle position with a lightly oiled baking sheet or wire rack.

Cook on grill

Place skewers on the preheated grill and cook for 10–12 minutes total, turning every 2–3 minutes so all sides brown evenly. Brush lightly with 1 tsp olive oil once or twice during cooking to encourage browning. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

Cook in oven (if using oven)

Arrange skewers on the prepared baking sheet or wire rack and bake for 12–15 minutes, turning once halfway through. For a browned finish, broil for 1–2 minutes at the end, watching carefully to avoid burning, until edges are lightly charred and internal temperature is 165°F (74°C).

Rest and finish

Remove skewers from heat and let rest for 3–5 minutes. Sprinkle with chopped parsley (optional) and serve with lemon wedges for squeezing over the chicken.