Greek Yogurt Chicken Skewers (Printable)

Tender chicken marinated in Greek yogurt with herbs and spices, grilled to juicy perfection on skewers.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces

→ Marinade

02 - 1 cup plain Greek yogurt
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 lemon, zested and juiced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon ground cumin
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper

→ For Serving (Optional)

11 - Lemon wedges
12 - Fresh parsley, chopped

# How To Make It:

01 - Whisk together Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and black pepper in a large bowl until thoroughly combined.
02 - Add chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, soak in water for 30 minutes prior to grilling to prevent burning.
04 - Thread marinated chicken pieces onto skewers, leaving small gaps between pieces to ensure even heat circulation and cooking.
05 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Grill skewers for 5 to 7 minutes per side until chicken is fully cooked through and develops a light char.
07 - Serve immediately with lemon wedges and chopped parsley if desired.

# Expert Tips:

01 -
  • The yogurt marinade keeps chicken incredibly moist even on high heat
  • Ready in under 30 minutes of active cooking time
  • Works on any grill or even a skillet when the weather refuses to cooperate
02 -
  • Over-marinating in acidic dairy can make the texture mushy, stay within the 1 to 8 hour window
  • Metal skewers cook chicken faster than wooden ones since they conduct heat
  • Let the skewers rest for a few minutes off the heat before serving to keep juices inside
03 -
  • Cut your chicken into uniformly sized pieces so everything finishes cooking at the same time
  • Pat the excess marinade off before grilling to prevent flare-ups on the grill

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