Grilled Chicken Skewers with Yogurt Marinade

Grilled Yogurt-Marinated Chicken Skewers are tender, juicy, and richly flavored thanks to a simple but effective marinade made from plain Greek yogurt, garlic, lemon, and warming spices like cumin and coriander. The yogurt gently tenderizes the meat while adding a subtle tang that balances the spices and char from the grill.

After grilling, the skewers are brushed with melted butter, finished with a squeeze of fresh lemon, and sprinkled with herbs for brightness. They work beautifully served over rice, tucked into flatbreads or pita, or plated alongside a crisp salad and grilled vegetables for a complete meal.

• 1/2
  cup
  plain Greek yogurt
• 2
  tbsp
  butter, melted
• 3–4
  garlic cloves, finely minced or microplaned
• Zest and juice of 1 lemon
• 1
  tbsp
  olive oil
• 1/2
  tsp
  ground cumin
• 1/2
  tsp
  ground coriander
• 1
  tsp
  salt
• 1/2
  tsp
  black pepper
• 1 1/2
  lbs
  chicken breast or thighs, cut into 1-inch pieces
• Wooden or metal skewers

To finish

• Extra melted butter, fresh lemon juice, and chopped cilantro or parsley for garnish

• If you use wooden skewers, soak them in water for at least 30 minutes before grilling to reduce the chance of burning. Metal skewers need no soaking.
• In a medium mixing bowl, whisk together the Greek yogurt, melted butter, minced garlic, lemon zest and juice, olive oil, ground cumin, ground coriander, salt, and black pepper until smooth and evenly combined.
• Add the 1 1/2 pounds of chicken pieces to the marinade. Toss thoroughly to coat every piece. Press the marinade into the chicken so it adheres well.
• Cover the bowl and refrigerate for at least 2 hours. For best texture and flavor, marinate overnight. The yogurt will tenderize the meat and allow the flavors to penetrate deeply.
• Preheat your grill to medium-high heat. If cooking indoors, heat a grill pan or heavy griddle over medium-high heat until well hot and lightly oiled.
• Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces to ensure even cooking and good char. Do not overcrowd the skewers.
• Grill the skewers for 5–7 minutes per side, turning once or twice, until the chicken is cooked through, reaches an internal temperature of 165°F (74°C), and shows a nice char. Cooking time depends on the size of the pieces and your grill’s heat.
• Transfer the skewers to a serving plate and brush with additional melted butter for richness and shine.
• Finish with a bright squeeze of fresh lemon juice and a generous sprinkle of chopped cilantro or parsley. Serve immediately while hot.

• Greek yogurt helps tenderize the chicken while keeping it moist—allow enough marinating time for the best results.
• For a smoky or spicy variation, add smoked paprika or a pinch of cayenne to the marinade.
• If you don’t have an outdoor grill, these skewers cook well on a stovetop grill pan or under the broiler; watch closely to avoid burning the yogurt coating.
• Serve with warm pita or flatbread, steamed rice or a simple salad. Tzatziki or a yogurt-based sauce pairs especially well.
• Leftovers are excellent chopped into salads, folded into wraps, or reheated gently in a skillet to retain juiciness.