Selection Of Chicken Skewers Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 to 1-1/4 inch pieces so they cook evenly. Place pieces in a large bowl or resealable bag.

Make yogurt marinade

In a separate bowl combine plain yogurt, 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, ground coriander, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Add chicken pieces to the yogurt marinade, turning to coat well. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight is fine). If short on time, marinate 20–30 minutes.

Thread onto skewers

If using wooden skewers, soak them in water for 20–30 minutes. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. Reserve excess marinade for basting if desired (discard if raw chicken drips).

Cook

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet/grill pan over medium-high heat with a little oil. Grill skewers 3–4 minutes per side, turning until nicely charred and an instant-read thermometer reaches 165°F (74°C). For thicker pieces allow 1–2 extra minutes per side. On a stovetop, cook 3–5 minutes per side, finishing in the oven at 400°F for 5 minutes if necessary.

Rest

Transfer cooked chicken skewers to a platter, cover loosely with foil and rest 5 minutes to allow juices to redistribute.

Prepare vegetables

Cut red and yellow bell peppers into 1-1/2 inch squares. Slice red onion into similarly sized wedges. Cut zucchini into 1/2-inch thick rounds or half-moons. Keep cherry tomatoes whole.

Toss with oil and season

In a bowl combine the prepared vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.

Thread and grill

Thread vegetables onto separate skewers, alternating colors. Grill alongside chicken over medium-high heat, turning every 2–3 minutes until charred and tender, about 8–10 minutes total. If some vegetables cook faster (tomatoes), remove them early and continue cooking firmer vegetables until done.

Prepare chicken breast

Trim and cut chicken breast into 1-inch cubes. Place in a bowl.

Make Mediterranean marinade

Whisk together 3 tbs olive oil, minced garlic, dried oregano, lemon zest, red wine vinegar, 1 tsp salt and 1/2 tsp black pepper.

Marinate chicken

Add chicken pieces to the marinade and refrigerate for 30 minutes to 4 hours.

Thread and cook

Thread marinated breast pieces onto skewers. Grill over medium-high heat 3–4 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior has golden grill marks. Rest 5 minutes before serving.

Finish and serve

Arrange a selection of the cooked chicken skewers and vegetable skewers on a platter. Sprinkle chopped parsley over the skewers and add lemon wedges and a bowl of tzatziki or yogurt sauce for dipping. Serve warm.