Free Range Chicken Shish Kebab Recipe

Trim and cut

If not already done, remove any excess fat from the chicken thighs but keep the skin intact. Cut each thigh into 1 1/2–2 inch pieces so they will thread easily and cook evenly. Pat pieces dry with paper towels.

Make marinade

In a large bowl whisk together yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, sea salt, black pepper, honey and aleppo pepper (if using). The yogurt tames acidity and helps tenderize while the spices flavor and help crisp the skin.

Marinate chicken

Add the chicken pieces to the marinade and toss thoroughly to coat every piece, making sure the skin is well covered. Cover and refrigerate for at least 2 hours and up to 8 hours. For best char and crispy skin, avoid marinating longer than 12 hours because the yogurt can begin to break down the skin texture.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Remove chicken from refrigerator 20–30 minutes before cooking to come closer to room temperature for even cooking.

Thread chicken pieces onto skewers: for bone-in thigh pieces, keep the pieces flat or fold so skin faces outward on the skewer to encourage crisping. Do not overcrowd—leave small gaps between pieces to allow heat circulation. Reserve any remaining marinade (do not reuse raw marinade for basting unless boiled).

Preheat and oil

Preheat a grill to medium-high (about 425–450°F / 220–230°C) or set a heavy cast-iron grill pan over medium-high heat and brush with 1 tablespoon neutral oil. If using a grill, oil the grates lightly.

Sear and cook

Place skewers on the hot grill or pan, skin-side down first. Cook without moving for 3–4 minutes until the skin is nicely browned and starting to crisp. Turn skewers and continue cooking, turning every 2–3 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is crisped to your liking, about 10–14 minutes total depending on size and heat. If pieces are charing too quickly, move to a cooler part of the grill or lower heat and finish cooking through.

Optional baste

During the last 2 minutes of cooking, brush the skin lightly with melted butter for extra gloss and flavor, being careful not to burn the butter. Do not baste earlier, as added sugars can cause excessive charring.

Rest and garnish

Transfer cooked skewers to a plate and rest 5 minutes. Sprinkle chopped parsley over the kebabs and serve with lemon wedges for squeezing over the chicken.

Serve the shish kebabs hot with warm flatbreads, tzatziki or garlic-yogurt sauce, a simple cucumber-tomato salad, and steamed rice or roasted vegetables.