Chicken Skewer (4) Recipe

Prep chicken and marinade

Trim any excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes. Place the chicken pieces in a medium bowl.

In a separate small bowl whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper until combined.

Pour the marinade over the cubed chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor; avoid more than 8 hours for acidity balance).

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Preheat grill to medium-high (about 400°F / 200°C).

Assemble skewers

Thread the marinated chicken onto the skewers, leaving a small gap between pieces for even heat circulation. Use 2 skewers per person if pieces are small; aim for 6–8 pieces per skewer depending on size.

Brush the grill grates lightly with oil. Place skewers on the preheated grill. Cook 10–12 minutes total, turning every 3–4 minutes, until charred in spots and internal temperature reaches 165°F (74°C).

Remove skewers from heat and let rest for 3–5 minutes before serving to allow juices to redistribute.

While the chicken is marinating or grilling, combine Greek yogurt, mayonnaise, lemon juice, olive oil, minced garlic, hot sauce, ground cumin, smoked paprika, honey (or maple syrup), salt, and black pepper in a small bowl.

Stir until smooth and taste; adjust seasoning with more salt, lemon, or hot sauce as desired. If sauce is too thick, thin with 1–2 teaspoons of water or lemon juice to reach desired consistency.

Fold in chopped parsley if using. Chill until ready to serve; the flavors meld best if made 15–30 minutes ahead.

Place grilled chicken skewers on a platter. Spoon house sauce into a small bowl for dipping or drizzle lightly over skewers.

Garnish with chopped cilantro or parsley and lemon wedges on the side. Serve immediately while hot.