Chicken Skewer Recipe
Make Chicken Skewer Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Optional Garnish & Serving
Method
Marinade & Chicken
Prep the chicken
Trim excess fat from the chicken thighs and cut into 1 to 1.25-inch cubes so pieces are uniform for even cooking. Aim for about 20–24 cubes from 1 lb of thighs.
Soak wooden skewers (if using)
If using wooden skewers, submerge them in cold water for at least 30 minutes to prevent burning on the grill. If using metal skewers, skip this step.
Make the marinade
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, honey, ground cumin, smoked paprika, ground coriander, black pepper, kosher salt, and chopped parsley until smooth and well combined.
Marinate the chicken
Add the cubed chicken to the bowl and toss until every piece is well coated. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate for at least 1 hour, preferably 3–4 hours; up to 12 hours for deeper flavor. Do not exceed 24 hours because the yogurt can begin to break down the texture excessively.
Thread chicken onto skewers
Remove chicken from the fridge 15–20 minutes before cooking to take the chill off. Thread 3–4 pieces of chicken onto each skewer, leaving a small gap between pieces for even heat circulation. For 8 skewers, distribute all pieces evenly.
Cook the skewers
Place skewers on the preheated grill or under the broiler. Cook for 3–4 minutes per side, rotating every 3–4 minutes so all sides get a nice char. Total cooking time should be about 10–12 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear. Baste once during cooking with any leftover marinade if desired (only baste during the first half of cooking or bring additional marinade to a boil for safety).
Rest
Remove skewers from heat and let rest for 5 minutes. Resting allows juices to redistribute and keeps the chicken moist.
Optional Garnish & Serving
Plate the skewers on a serving platter. Sprinkle chopped cilantro or parsley over the top and dust lightly with sumac or extra smoked paprika if using.