Mini Chicken Shish Meze Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and cut into 1 to 1-1/4 inch bite-sized cubes. Put the chicken in a medium bowl.

Add Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the bowl. Stir until chicken is fully coated.

Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still infuse flavor; longer (2–4 hours) yields more tender, flavorful chicken.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat grill or grill pan to medium-high (about 400°F / 200°C) or set oven to broil with rack 6 inches from heat if cooking indoors.

Prepare vegetables: halve and seed mini bell peppers (or cut regular peppers into small squares), cut red onion into 1-inch pieces, and rinse cherry tomatoes. Pat vegetables dry.

Thread marinated chicken, peppers, onion, and cherry tomatoes onto skewers in alternating order to make 3–4 bite-sized pieces of chicken per skewer with vegetables in between. Leave a little space between pieces so heat circulates and they cook evenly.

Brush skewers lightly with 1 tablespoon olive oil and season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Grill method: Place skewers on the preheated grill or grill pan and cook 3–4 minutes per side, turning to get even char, until internal temperature of chicken reaches 165°F (74°C) and edges are lightly charred. Total cook time about 10–12 minutes depending on heat and piece size.

Broil/oven method: Arrange skewers on a foil-lined baking sheet and broil 3–5 minutes per side, watching closely, until chicken reaches 165°F (74°C) and vegetables blister.

Remove skewers from heat and let rest 3 minutes on a plate before serving so juices redistribute.

While the chicken rests (or while skewers grill), make the dipping sauce: in a small bowl combine 1/2 cup Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon olive oil, chopped parsley, chopped dill, 1/2 clove minced garlic, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper.

Stir until smooth. Taste and adjust seasoning with extra lemon or salt if needed. Keep chilled until ready to serve.

Place mini chicken shish skewers on a serving platter. Sprinkle chopped parsley and a light dusting of sumac over the skewers if using. Serve with lemon wedges and the herb yogurt dipping sauce on the side.

Each skewer is meant as a meze/small bite. Offer toothpicks or small plates so guests can easily pick up skewers. Leftovers keep in an airtight container up to 2 days; reheat briefly under a broiler or in a skillet to refresh char.