Grilled Chicken Skewers Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes so pieces are uniform for even cooking. Place chicken pieces in a medium mixing bowl.

Make marinade

In a separate bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, ground coriander (if using), kosher salt, black pepper and honey. Whisk until smooth.

Add the marinade to the bowl with the chicken and toss to coat all pieces thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. If short on time, marinate 20–30 minutes.

Soak wooden skewers (if using)

If using wooden skewers, place them in water for 20–30 minutes before grilling to prevent burning.

Prepare vegetables

While the chicken marinates, cut the red pepper, onion and zucchini as described. Keep cherry tomatoes whole. Toss vegetables lightly with the 1 tablespoon neutral oil and a pinch of salt and pepper.

Thread the skewers: alternate chicken pieces and vegetables on each skewer. Aim for 3–4 chicken pieces per skewer, leaving small gaps for heat circulation. For example: chicken, pepper, chicken, onion, chicken, zucchini, cherry tomato. Leave about 1 inch at each end of the skewer for handling.

Brush assembled skewers lightly with oil to prevent sticking.

Preheat grill

Preheat an outdoor gas grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, set up for direct medium-high heat. You can also use a grill pan or cast-iron skillet over medium-high heat.

Grill skewers

Place skewers on the grates and cook for 10–12 minutes, turning every 2–3 minutes so all sides char lightly and cook evenly. Internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest piece of chicken. Timing will vary slightly by size and grill heat.

If vegetables or chicken begin to char too quickly, move skewers to a cooler part of the grill or reduce heat. Remove skewers when chicken reaches 165°F and juices run clear.

Rest and garnish

Transfer skewers to a platter and let rest 3–5 minutes. Sprinkle chopped parsley and a pinch of flaky sea salt over the skewers. Serve with lemon wedges for squeezing over the chicken.