Greek Yogurt Marinated Chicken Skewers – Tender, Zesty, and Easy
Greek Yogurt Marinated Chicken Skewers bring big flavor with minimal effort. The chicken turns out juicy, lightly charred, and bursting with lemon, garlic, and herbs. It’s the kind of recipe you can prep in minutes, then let the marinade do the heavy lifting.
Grill it outdoors, cook it on a grill pan, or bake it in the oven—either way, it delivers. Serve it with warm pita, a quick salad, or rice, and dinner feels fresh and effortless.
Ingredients
Method
- Prep the chicken: Cut chicken into 1.25–1.5-inch pieces. Keep sizes consistent for even cooking.
- Make the marinade: In a large bowl, whisk Greek yogurt, lemon zest and juice, minced garlic, olive oil, oregano, cumin, paprika, salt, and black pepper until smooth.
- Combine and marinate: Add the chicken to the bowl and toss to coat every piece. Cover and refrigerate for at least 30 minutes. For best flavor, marinate 2–6 hours. Avoid marinating longer than 12 hours to keep the texture firm.
- Preheat your cooking method: Grill: Preheat to medium-high and oil the grates.
- Grill pan: Heat over medium-high and lightly oil.
- Oven: Preheat to 425°F (220°C). Line a sheet pan with foil and set a rack on top if you have one.
- Thread the skewers: Shake off excess marinade. Thread chicken onto skewers, adding red onion or bell pepper pieces if using. Don’t pack too tightly; a little space helps browning.
- Cook the skewers: Grill or grill pan: 10–12 minutes total, turning every 2–3 minutes until lightly charred and cooked through.
- Oven: Roast 15–18 minutes, flipping once halfway. For extra color, broil for 1–2 minutes at the end.
- Rest and garnish: Let skewers rest for 3–5 minutes. Finish with chopped dill or parsley and a squeeze of fresh lemon.
- Serve: Pair with warm pita, a crisp cucumber-tomato salad, tzatziki, or herbed rice. A drizzle of olive oil over the top is a nice touch.
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What Makes This Special
These skewers use Greek yogurt as both a tenderizer and a flavor booster. The yogurt coats the chicken and helps lock in moisture, so you get that coveted juicy bite.
The marinade leans on simple ingredients—lemon, garlic, olive oil, and herbs—that you likely already have. It’s versatile, beginner-friendly, and great for meal prep or feeding a crowd.
Shopping List
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts
- Greek yogurt: 1 cup (plain, full-fat or 2%)
- Lemon: 1 large (zest and juice)
- Garlic: 3–4 cloves, minced
- Olive oil: 2 tablespoons
- Dried oregano: 2 teaspoons
- Ground cumin: 1 teaspoon
- Smoked paprika (or sweet paprika): 1 teaspoon
- Salt: 1 to 1.5 teaspoons (to taste)
- Black pepper: 1/2 teaspoon
- Fresh herbs (optional): Chopped dill or parsley for garnish
- Red onion and bell peppers (optional): For threading between chicken pieces
- Skewers: Metal or wooden (soak wooden skewers in water for 20–30 minutes)
- Lemon wedges: For serving
Step-by-Step Instructions
- Prep the chicken: Cut chicken into 1.25–1.5-inch pieces. Keep sizes consistent for even cooking.
- Make the marinade: In a large bowl, whisk Greek yogurt, lemon zest and juice, minced garlic, olive oil, oregano, cumin, paprika, salt, and black pepper until smooth.
- Combine and marinate: Add the chicken to the bowl and toss to coat every piece.
Cover and refrigerate for at least 30 minutes. For best flavor, marinate 2–6 hours. Avoid marinating longer than 12 hours to keep the texture firm.
- Preheat your cooking method:
- Grill: Preheat to medium-high and oil the grates.
- Grill pan: Heat over medium-high and lightly oil.
- Oven: Preheat to 425°F (220°C). Line a sheet pan with foil and set a rack on top if you have one.
- Thread the skewers: Shake off excess marinade. Thread chicken onto skewers, adding red onion or bell pepper pieces if using.
Don’t pack too tightly; a little space helps browning.
- Cook the skewers:
- Grill or grill pan: 10–12 minutes total, turning every 2–3 minutes until lightly charred and cooked through.
- Oven: Roast 15–18 minutes, flipping once halfway. For extra color, broil for 1–2 minutes at the end.
The internal temperature should reach 165°F (74°C).
- Rest and garnish: Let skewers rest for 3–5 minutes. Finish with chopped dill or parsley and a squeeze of fresh lemon.
- Serve: Pair with warm pita, a crisp cucumber-tomato salad, tzatziki, or herbed rice.
A drizzle of olive oil over the top is a nice touch.
How to Store
- Refrigerate: Store cooked skewers in an airtight container for up to 4 days. Keep any sauces separate.
- Freeze: Remove from skewers and freeze in a sealed bag or container for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat.
Avoid microwaving too long to prevent drying out.
- Make-ahead: Marinate up to 12 hours in advance. If using wooden skewers, soak and thread them just before cooking.
Benefits of This Recipe
- Moist and tender: Greek yogurt gently breaks down proteins and keeps the chicken juicy.
- High in protein: Chicken and yogurt together deliver a solid protein boost.
- Balanced flavor: Lemon, herbs, and spices create a bright, savory profile without being heavy.
- Flexible cooking: Works on the grill, in a pan, or in the oven—ideal year-round.
- Meal prep friendly: Easy to batch cook and reheat for quick lunches and dinners.
Common Mistakes to Avoid
- Over-marinating: Longer than 12 hours can make the texture mushy. Keep it in the 2–6 hour sweet spot.
- Uneven sizing: Different-sized pieces cook at different rates.
Aim for uniform chunks.
- Skipping the high heat: You want good color for flavor. Preheat your grill or pan to medium-high.
- Packing the skewers: Crowding prevents browning. Leave a little space between pieces.
- Under-seasoning: Yogurt dulls seasoning slightly, so salt generously in the marinade and finish with lemon.
Variations You Can Try
- Herb-forward: Add fresh chopped oregano, thyme, or rosemary to the marinade.
- Spicy kick: Stir in 1–2 teaspoons harissa paste or a pinch of red pepper flakes.
- Smoky and sweet: Use smoked paprika and a teaspoon of honey or maple syrup in the marinade.
- Mediterranean veggie mix: Thread cherry tomatoes, zucchini, and red onion between chicken pieces.
- Citrus swap: Use a mix of lemon and orange zest for a rounder citrus note.
- Dairy-free option: Use a thick dairy-free yogurt made from coconut or almond.
Add an extra squeeze of lemon for brightness.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, but they can dry out faster. Cut them evenly, don’t overcook, and rest the skewers before serving.
How long should I marinate the chicken?
Aim for at least 30 minutes, ideally 2–6 hours.
Avoid going past 12 hours to maintain a firm, juicy texture.
Do I have to use skewers?
No. You can cook the marinated chicken as chunks in a skillet or spread on a sheet pan. Skewers are great for presentation and even cooking, but not required.
What if I don’t have a grill?
Use a grill pan or bake in the oven at 425°F (220°C).
Finish under the broiler for 1–2 minutes to add color.
Can I make this ahead for a party?
Yes. Marinate the chicken the night before, keep it chilled, and thread onto skewers a few hours before cooking. Grill just before serving for the best texture.
What sides go well with these skewers?
Try tzatziki, Greek salad, lemon rice, roasted potatoes, or a simple cucumber-yogurt salad.
Warm pita is always a win.
How do I keep the chicken from sticking?
Oil your grill grates or pan well and let the chicken develop a crust before turning. Turning too early leads to sticking.
Is it okay to reuse the marinade?
Do not reuse marinade that has touched raw chicken. If you want extra sauce, set aside some clean marinade before adding the chicken, or boil used marinade for several minutes to make it safe.
Wrapping Up
Greek Yogurt Marinated Chicken Skewers are simple, reliable, and full of bright flavor.
They fit weeknight cooking and feel special enough for guests. With a short ingredient list and flexible cooking methods, this recipe earns a spot in regular rotation. Keep it casual with pita and salad, or plate it with rice and roasted veggies.
Either way, you’ll get juicy, zesty chicken every time.
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