Grilled Chicken Skewers Recipe

Prep chicken and skewers

Trim excess fat from chicken thighs and cut into 1 - 1 1/4-inch cubes so they thread evenly on skewers. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

Make basil-garlic marinade

In a blender or food processor combine fresh basil leaves, 4 garlic cloves, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using). Pulse until mostly smooth, a coarse pesto-like texture is fine.

Place the cubed chicken in a large bowl or resealable bag. Pour the basil-garlic marinade over the chicken and toss to coat thoroughly, pressing marinade into pieces. Cover and refrigerate at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to 8 hours but not more than 12.

When ready to cook, preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly and lightly oil grates or pan.

Thread marinated chicken pieces onto the skewers, leaving a little space between pieces for even heat circulation. Discard any excess marinade.

Oil the grill grates lightly or brush skewers with a little oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning every 3–4 minutes so total cook time is about 10–12 minutes, until an instant-read thermometer inserted into the thickest piece reads 165°F (74°C) and the exterior has good char marks. Avoid overcooking to keep chicken juicy.

Remove skewers from grill and let rest for 5 minutes before serving. Sprinkle with the reserved fresh basil leaves for garnish and squeeze lemon wedges over if desired.

Prepare cucumber: halve the English cucumber lengthwise and use a spoon to scoop out seeds if very watery. Finely grate or dice the cucumber. Transfer to a small sieve, sprinkle with a pinch of salt, and let drain over a bowl for 10 minutes, then press or squeeze out excess water with the back of a spoon or a clean towel.

In a bowl combine 1 cup Greek yogurt, the drained cucumber, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust salt, lemon, or dill to preference.

Cover and chill the sauce for at least 20 minutes to allow flavors to meld. If the sauce thickens too much, thin with 1–2 teaspoons water or additional lemon juice to reach desired consistency.

Warm pita bread briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Serve each skewer with a generous spoonful of cucumber dill sauce on the side (or spread inside warm pita if using). Garnish with extra basil leaves and lemon wedges. This recipe yields five skewers; serve one skewer per person (5 servings).