These grilled chicken skewers are incredibly flavorful, thanks to a rich, spiced yogurt marinade that keeps the meat tender and juicy. I like how the yogurt not only adds tang and creaminess but also helps lock in moisture. The garlic, lemon, and spices create a bold flavor profile that makes each bite memorable. Whether I’m serving these at a summer cookout or prepping for a casual weeknight dinner, this recipe always delivers big on taste. I usually pair it with a side of tzatziki, some grilled veggies, or warm pita for a complete and satisfying meal.

Why You’ll Love This Recipe

I love how easy it is to prepare the marinade ahead of time and let the chicken soak up all the delicious flavors. The yogurt makes the meat incredibly tender while paprika and crushed pepper give it a warm, smoky heat. It’s also versatile—I can use either thighs or breasts depending on what I have on hand. Plus, cooking them on skewers makes grilling quicker and serving even more fun. This dish works great for feeding a crowd, and I always get compliments when I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 teaspoons crushed red pepper flakes – I like using these for a little heat, but I can always reduce the amount if I want it milder

• 2 teaspoons sweet paprika – this adds a warm, earthy flavor without too much spice

• 1 cup plain whole-milk Greek yogurt – it helps tenderize the meat and makes the marinade creamy

• 3 tablespoons extra-virgin olive oil – gives richness to the marinade

• 2 tablespoons vinegar – adds brightness and balances the creamy yogurt

• 1 tablespoon tomato paste – brings umami and a touch of sweetness

• 2 teaspoons coarse kosher salt – enhances all the flavors

• 1 teaspoon freshly ground black pepper – gives just enough bite

• 6 garlic cloves, roughly chopped – I love the depth fresh garlic gives the marinade

• 1 lemon, juiced – adds acidity and freshness

• 1 lemon, cut into wedges or slices – for serving, adds extra brightness

• 2¼ pounds boneless, skinless chicken thighs and/or breasts – cut into 1¼‑inch cubes; I often use thighs for juicier results

• Homemade tzatziki sauce – perfect for serving on the side as a cooling contrast

Directions

1. In a large bowl, I combine the crushed red pepper flakes and sweet paprika. I stir in 2 tablespoons of hot water and let it sit for 5 minutes. This helps bloom the spices.

2. I add the yogurt, olive oil, vinegar, tomato paste, salt, and black pepper to the bowl and whisk until smooth.

3. I stir in the chopped garlic and lemon juice to complete the marinade.

4. I add the chicken cubes to the bowl and toss everything until the pieces are fully coated. Then I cover the bowl and chill the chicken for at least 1 hour—longer if I want more flavor.

5. When ready to cook, I preheat my grill (or a grill pan) to medium-high heat. I thread the marinated chicken onto metal or soaked wooden skewers, dividing the pieces evenly.

6. I season the skewers with a little more salt and pepper, then grill them for about 10 to 12 minutes, turning occasionally, until they’re golden brown and cooked through.

7. Once grilled, I transfer the skewers to a platter and serve them with lemon wedges and a generous side of tzatziki.

Servings And Timing

• Serves: 6 people

• Prep Time: 15 minutes

• Marinating Time: 1 hour (can be longer)

• Cook Time: 12 minutes

• Total Time: About 1 hour 27 minutes

Variations

• I swap out the crushed red pepper flakes for chili powder if I want a different kind of heat.

• For a smoky twist, I sometimes add a teaspoon of smoked paprika to the marinade.

• When I’m in a rush, I use pre-cut chicken tenders to skip chopping.

• I’ve tried this with lamb cubes for a richer flavor—it works just as well.

• I occasionally add chopped fresh herbs like oregano or mint to the marinade for an extra layer of flavor.

Storage/Reheating

• In The Fridge: I store leftovers in an airtight container for up to 4 days.

• Freezing: I remove the chicken from the skewers and freeze it in portions for up to 3 months.

• Reheating: I gently reheat the chicken in a skillet over medium-low heat or in a 325°F oven until warmed through. I avoid microwaving if I want to keep the texture nice and juicy.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the marinade and chicken the night before. The longer marinating time adds even more flavor and saves time on the day of cooking.

What’s the best cut of chicken to use?

I prefer using boneless, skinless thighs because they stay juicy and flavorful. Chicken breasts also work well, but I watch them closely so they don’t dry out.

Can I cook these in the oven instead of grilling?

Yes, when grilling isn’t an option, I bake the skewers at 425°F for about 20–25 minutes, flipping halfway through, or I use a broiler to get that nice char.

Is it okay to use low-fat yogurt?

I’ve tried it, but I find that whole-milk Greek yogurt gives the best results. It coats the chicken better and adds more flavor.

How do I know when the chicken is done?

I check that the chicken is firm to the touch and no longer pink in the center. If I’m unsure, I use a meat thermometer and make sure it reads 165°F.

Conclusion

This yogurt marinated grilled chicken skewers recipe is one I turn to again and again. It’s flavorful, easy to make ahead, and always a hit with guests. The yogurt marinade gives the chicken incredible tenderness, and the mix of spices adds just the right depth. Whether I’m grilling outdoors or using a pan indoors, this dish brings out the best in simple ingredients. I love serving it with lemon and tzatziki for a fresh, satisfying meal.

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