Skewer Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes. Aim for uniform pieces so they cook evenly.

Make marinade

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

Add the cubed chicken to the marinade and toss well ensuring each piece is coated. Cover and refrigerate for at least 1 hour and up to 8 hours. If short on time, marinate 20–30 minutes at room temperature.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Meanwhile cut the red pepper, onion and zucchini into roughly 1-inch pieces that will thread nicely with the chicken cubes.

When ready to assemble, preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Thread the marinated chicken onto skewers, alternating with pieces of red pepper, onion and zucchini as desired. Leave a little space between pieces so heat circulates.

Brush the grill grates or pan with a little oil. Place skewers on the hot grill and cook 3–4 minutes per side, rotating so each side gets direct heat. Total grilling time should be 10–12 minutes depending on cube size and heat — cook until internal temperature of the chicken reaches 165°F (74°C) and edges have light char.

During the last 2 minutes, brush skewers with the extra olive oil or a light glaze of honey + lemon juice if you want a shinier finish. Remove skewers from grill and let rest 3–5 minutes so juices redistribute.

Transfer to serving platter, sprinkle chopped parsley and serve with lemon wedges for squeezing over. Offer extra salt or pepper to taste.