In a bowl, combine 1 cup plain yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, dried oregano, ground cumin, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (ideally 2–4 hours) to develop flavor. If short on time, marinate at least 30 minutes.

Herb Yoghurt

While the chicken marinates, make the herb yoghurt. Combine 1 cup Greek-style yogurt with 1/4 cup chopped parsley, 2 tbs chopped mint, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust seasoning. Chill until ready to serve.

Seasonal Salsa

Make the seasonal salsa just before serving to keep it fresh. In a medium bowl, gently toss 1.5 cups quartered cherry tomatoes, 1/2 cup diced red capsicum, 1/2 cup deseeded diced cucumber, 1/4 cup finely diced red onion and 1/4 cup chopped coriander. Add 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently, taste and adjust acidity or salt as needed. Refrigerate briefly if made ahead.

Sweet Chilli Mayo

Whisk together 1/2 cup mayonnaise, 3 tbs sweet chilli sauce and 1/2 tsp lime juice until smooth. Season with a pinch (1/8 tsp) salt. Transfer to a squeeze bottle or small bowl for serving.

Grilling & Assembly

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using wooden skewers, soak them in water for 20–30 minutes before using. Lightly oil the grill grates or brush the chicken pieces with the 1 tbs neutral oil to prevent sticking.

Thread the marinated chicken pieces onto skewers, leaving a small gap between pieces so heat circulates and they cook evenly.

Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until the chicken is nicely charred at the edges and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Cooking time will vary slightly with thickness and heat intensity.

Remove skewers from the grill and let rest for 3–4 minutes to allow juices to redistribute.

To serve, place 1–2 skewers per person on a platter. Spoon herb yoghurt alongside each portion, add a generous spoonful of seasonal salsa and drizzle or dot sweet chilli mayo over the chicken. Garnish with extra fresh coriander leaves and serve with lemon or lime wedges for squeezing.

Notes

All components are timed to allow preparation in parallel: make sauces and salsa while chicken marinates. Adjust chill/spice levels to taste. Leftovers keep covered in fridge for up to 2 days (separately store sauces).