Chicken Skewer Recipe

Prepare garlic and marinade

Mince the garlic cloves finely or grate them. In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, honey, ground cumin, smoked paprika, ground coriander, black pepper, and kosher salt until smooth.

Cut and combine chicken

Trim excess fat from the chicken thighs and cut into 1 to 1-1/4 inch pieces. Add the chicken pieces to the marinade and toss thoroughly to coat every piece.

Marinate

Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to overnight (12 hours). Remove from fridge 20–30 minutes before cooking to take off chill.

Prepare vegetables and skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the red bell pepper into 1- to 1.5-inch squares, slice the red onion into wedges about 1 inch thick (separate layers), and cut the zucchini into 1/2-inch thick half-moons or rounds.

Season vegetables

In a bowl, toss the prepared vegetables with 1 tablespoon extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. This keeps them flavorful and helps them char evenly.

Thread onto skewers

Thread the marinated chicken pieces and seasoned vegetables onto skewers, alternating chicken and vegetables. Leave about 1/2 inch gap between items so heat circulates. Use 2–3 pieces of chicken per skewer depending on length; aim for even distribution so cook times match.

Preheat grill or broiler

Preheat a grill to medium-high (about 425–450°F / 220–230°C) or set an oven broiler to high and position the rack 6 inches from the heat source. Lightly oil the grill grates or line a rimmed baking sheet with foil and oil lightly.

Grill or broil skewers

Place skewers on the preheated grill or under the broiler. Cook for about 10–12 minutes, turning every 3–4 minutes to get an even char and avoid burning. Chicken is done when an instant-read thermometer inserted into the largest piece reads 165°F (74°C) and juices run clear. Vegetables should be tender-crisp and slightly charred.

Rest

Transfer the cooked skewers to a plate and let rest for 5 minutes to allow juices to redistribute.

Garnish and serve

Sprinkle chopped fresh parsley over the skewers and serve with lemon wedges. Offer optional tzatziki or yogurt sauce on the side for dipping.

Storage

Store leftover cooked chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or until warmed through.