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Ingredients
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Marinated Chicken
Vegetable & Skewer Components
Basting Oil
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl whisk together 1 cup yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper until smooth and well combined.
- 2
Marinate chicken
Add the cubed chicken to the yogurt marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight for deeper flavor).
Vegetable & Skewer Components
- 3
Prepare vegetables and skewers
If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Meanwhile cut bell peppers into 1–1.5" pieces, separate onion into layers or wedges, slice zucchini into 1/2" rounds. Leave cherry tomatoes whole. Pat all vegetables dry with paper towels.
- 4
Assemble skewers
Preheat grill to medium-high (about 400–450°F / 200–230°C) or heat a grill pan over medium-high heat. Thread marinated chicken and vegetables onto skewers, alternating chicken pieces with peppers, onion layers, zucchini and cherry tomatoes so each skewer has a balanced mix. Leave a small space between pieces to allow heat circulation. Aim for 4–5 pieces of chicken per skewer depending on size.
Basting & Cooking
- 5
Make basting oil
Whisk together 3 tbs olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Keep near the grill with a brush or spoon for basting.
- 6
Grill the skewers
Place skewers on the preheated grill or grill pan. Cook for about 10–12 minutes total, turning every 2–3 minutes so all sides char lightly and cook evenly. Brush with the basting oil each time you turn. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear; vegetables should be tender-crisp with slight char.
- 7