Chicken Shish Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1 to 1-1/4 inch cubes for even cooking.

Make the marinade

In a medium bowl combine Greek yogurt, 2 tbs olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, black pepper, kosher salt, dried oregano, honey, and 2 tbs chopped parsley. Whisk until smooth and uniform.

Marinate

Add the chicken cubes to the marinade, stir until all pieces are evenly coated, cover with plastic wrap or transfer to a sealed container and refrigerate for at least 1 hour and up to 8 hours. For best flavor, aim for 3–4 hours.

Prepare skewers and vegetables

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut red bell pepper into 1-inch squares and separate onion into similar-sized wedges. Pat cherry tomatoes dry.

Assemble skewers

Thread marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. If using vegetables, alternate chicken pieces with bell pepper, onion and cherry tomatoes on each skewer. Leave about 1/2 inch free at each end for handling.

Preheat grill or broiler

Preheat a grill to medium-high (about 425–450°F / 220–230°C). If using oven broiler, position the rack 6 inches from the heat and preheat broiler to high. Lightly oil the grill grates or a rimmed baking sheet if broiling.

Brush with oil

Lightly brush the assembled skewers with the extra tablespoon of olive oil to promote browning and prevent sticking.

Grill or broil

Grill the skewers 3–4 minutes per side, rotating to cook evenly, for a total of 10–12 minutes, until internal temperature reaches 165°F (74°C) and chicken is slightly charred at edges. If broiling, broil 4–5 minutes per side keeping a close eye to avoid burning.

Rest

Remove skewers from heat and let rest on a plate for 5 minutes to allow juices to redistribute.

Garnish and serve

Transfer chicken shish to a serving platter. Sprinkle with remaining 1 tbs chopped parsley, spoon yogurt or tzatziki on the side if using, and serve with lemon wedges for squeezing over the skewers.