Skewer Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken and cut into 1" (2.5 cm) cubes. Place the chicken pieces in a large bowl.

In a separate smaller bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, 1 tsp black pepper and 1 tsp honey or maple syrup (if using).

Pour the marinade over the chicken, toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15–20 minutes at room temperature.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

While the chicken marinates, prepare vegetables: toss red bell pepper pieces, red onion wedges and zucchini rounds with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Thread the marinated chicken onto skewers, leaving a little space between pieces so heat circulates. If using vegetables, alternate chicken and vegetable pieces or put vegetables on separate skewers. Use about 6–8 pieces of chicken per skewer depending on size.

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat pan over medium-high heat and lightly oil the surface.

Oil the grill grates or brush skewers lightly with oil to prevent sticking. Place skewers on the grill. Cook 3–4 minutes per side, turning every 3–4 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks. Total cook time should be about 10–14 minutes depending on piece size.

If grilling vegetables on the same grates, cook them alongside skewers and remove when tender and charred in spots (about 8–10 minutes), turning as needed.

During the last 2 minutes, optionally brush skewers with remaining marinade or a little extra olive oil mixed with 1 tsp honey for a light glaze. Do not reuse raw marinade unless boiled first.

Meanwhile, make the dipping sauce: in a small bowl combine 1 cup plain Greek yogurt, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 clove garlic (finely minced), 1 tsp chopped fresh dill or parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and chill until ready to serve.

Transfer cooked skewers to a plate and let rest 3–4 minutes. Sprinkle with 1 tbs chopped fresh parsley and serve with lemon wedges.

Serve skewers hot with the yogurt dipping sauce on the side and optional grilled vegetables. Enjoy.