Chicken Skewers Recipe

Prepare and combine marinade

Trim excess fat from the chicken thighs and cut into 1- to 1.25-inch cubes so they cook evenly. In a medium bowl, whisk together plain yogurt, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper and honey (if using) until smooth.

Marinate the chicken

Add the chicken pieces to the marinade and turn to coat thoroughly. Cover the bowl with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 20–30 minutes at room temperature.

Soak skewers and preheat

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat a grill to medium-high (about 400°F / 200°C) or preheat oven broiler with the rack 6 inches from the heat source. If grilling, oil the grates lightly.

Prepare vegetables

While the chicken marinates, cut the red bell pepper, red onion and zucchini into 1-inch pieces (zucchini into 1/2-inch rounds). Keep pieces similar in size to the chicken for even cooking.

Assemble skewers

Thread the marinated chicken pieces onto the skewers, alternating with pieces of bell pepper, onion and zucchini. Leave a small gap between pieces so heat circulates and cooks evenly. Each skewer should hold about 4–5 chicken pieces depending on size.

Brush and season

Brush the assembled skewers lightly with additional olive oil to prevent sticking and promote browning. Sprinkle a light pinch of salt and pepper over vegetables if desired.

Cook skewers

Grill method: Place skewers on the preheated grill and cook for 10–12 minutes, turning every 3–4 minutes until chicken reaches an internal temperature of 165°F (74°C) and has a nice char. Broiler or oven method: Place skewers on a foil-lined baking sheet and broil for 8–10 minutes, turning once halfway, until chicken is cooked through and slightly charred at the edges.

Rest and finish

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