Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
Skewers & Serving
Optional Accompaniments
Method
Marinade & Chicken
- 1
Prepare the chicken
Trim any excess fat from the chicken and cut into 1 to 1.25-inch cubes, aiming for uniform pieces so they cook evenly. Place cut chicken in a large bowl or resealable bag.
- 2
Make the marinade
In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, smoked paprika, ground cumin, ground coriander, turmeric, black pepper, kosher salt, sumac (if using), and honey (if using). Ensure tomato paste is fully incorporated and the mixture is smooth.
- 3
Combine chicken and marinade
Pour the marinade over the cubed chicken and mix thoroughly so each piece is well coated. Cover and refrigerate for at least 3 hours, ideally 6–12 hours. If short on time, marinate for at least 45–60 minutes; avoid longer than 24 hours to prevent texture changes from the yogurt.
Skewers & Cooking
- 4
Prepare skewers and vegetables
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut bell peppers and onion into pieces similar in size to the chicken cubes. Pat the marinated chicken pieces lightly with paper towel to remove excess marinade (this helps to get a better sear).
- 5
Thread onto skewers
Thread chicken pieces onto skewers, leaving a small gap between cubes for even heat circulation. If you like vegetables on the skewers, alternate chicken with bell pepper and onion pieces. Do not overpack the skewers.
- 6
Preheat grill or oven
For grill: Preheat to medium-high (about 400–450°F / 200–230°C). For oven: Preheat broiler to high and place an oven rack 6 inches from the broiler, or preheat to 220°C (425°F) for roasting. Oil the grill grates lightly or line a baking sheet with foil and brush with oil.
- 7
Cook the skewers
Grill: Place skewers on the hot grill and cook 3–4 minutes per side, turning to get even char and an internal temperature of 74°C (165°F). Total time ~10–12 minutes depending on thickness. Broiler: Arrange skewers on a foil-lined rack and broil 4–5 minutes per side until nicely browned and cooked through. Oven roast: Bake at 425°F (220°C) for 12–15 minutes, turning halfway, finishing under broiler 1–2 minutes if desired for color. Brush lightly with reserved olive oil when turning if needed.
- 8
