Chicken Shish Recipe

Prepare chicken

Trim any visible fat from the chicken breasts and cut into large, even chunks about 1.5 to 2 inches (2.5–5 cm). Aim for uniform pieces so they cook evenly.

Make marinade

In a medium bowl whisk together the Greek yogurt, lemon juice, 2 tablespoons olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, ground allspice (if using), red pepper flakes (if using) and 2 tablespoons finely chopped parsley until smooth and well combined.

Marinate

Add the chicken pieces to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 30 minutes; longer marinade (up to 6 hours) tenderizes and deepens flavor. Do not exceed 8 hours to avoid over-tenderizing from the yogurt.

Prepare skewers and grill

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Preheat a charcoal grill to medium-high heat (about 400–450°F / 200–230°C) with an even layer of hot coals and a small cooler zone to move skewers if they start to char. Clean and oil the grates.

Assemble skewers

Thread the marinated chicken pieces onto skewers, leaving about 1/2-inch space between pieces so heat circulates. Don't pack them tightly. Reserve any remaining marinade — do not brush it on raw chicken once placed on the grill unless you bring it to a boil first (see note).

Grill

Brush the grill grates lightly with olive oil or brush the chicken with 1 tablespoon olive oil just before placing on the grill. Place skewers over direct heat and grill 3–4 minutes per side, turning to get even char and color. Total cooking time will be 10–14 minutes depending on chunk size and grill temperature. Move skewers to cooler spot if the exterior is charring too quickly. Cook until an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).

Rest and finish

Transfer cooked skewers to a platter and let rest 3–5 minutes. Sprinkle with the remaining chopped parsley and squeeze lemon wedges over the top before serving.

Serve the chicken shish skewers straight from the grill with lemon wedges and additional parsley. Pair with rice pilaf, flatbread, grilled vegetables, or a tzatziki-style sauce (if desired).