Rotating Recipe

Trim and season

Pat the chicken pieces dry with paper towels. Place in a medium bowl, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, toss to coat evenly.

Drizzle 2 tablespoons olive oil over the chicken and toss so pieces are lightly coated. Set aside while you prepare the marinade (5 minutes).

Make marinade

In a separate bowl combine 1 cup Greek yogurt, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/4 tsp red pepper flakes (if using), and 1 tsp honey. Whisk until smooth and uniform.

Add the chicken pieces to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still impart flavor; longer yields more tenderness.

Preheat your oven to 425°F (220°C). If using skewers, soak wooden skewers in water for 20 minutes. Line a baking sheet with foil and place a wire rack on top, or prepare a rimmed sheet pan if not using a rack.

Thread marinated chicken pieces onto skewers alternating with pieces of red onion, red bell pepper, and zucchini so vegetables and chicken are evenly distributed. Leave a small gap between pieces for even cooking. If you prefer, spread chicken and vegetables in a single layer on the prepared rack/pan without skewers.

Lightly brush the threaded skewers or arranged pieces with a little olive oil to promote browning and prevent sticking.

Oven method

Place the skewers or sheet pan on the middle rack and roast for 14–18 minutes, turning once halfway through. Chicken should reach an internal temperature of 165°F (74°C) and be golden on edges. Vegetables should be tender-crisp and slightly charred at the edges.

Grill method (optional)

Preheat grill to medium-high. Oil grates. Grill skewers 10–12 minutes, turning every 3–4 minutes until chicken registers 165°F and vegetables are charred in spots.

Transfer cooked skewers or roasted pieces to a serving platter. Sprinkle 1/4 cup chopped fresh parsley over the top and squeeze lemon wedges over the chicken to taste.

Serve immediately with warm pita or rice and a side of plain yogurt or tzatziki if desired.

Leftovers can be refrigerated for up to 3 days in an airtight container and reheated gently in a 350°F (175°C) oven or in a skillet.