These grilled chicken kebabs are marinated in a thick, tangy yogurt mixture loaded with smoky paprika, warming spices, garlic, and ginger. The marinade clings to the chicken, creating a bold, deeply seasoned exterior while keeping the inside juicy and tender.

Why You’ll Love This Recipe

• Big flavor with minimal effort: whisk the marinade, soak the chicken, then grill.
• Yogurt keeps chicken thighs moist and tender, even over high heat.
• Smoky and spicy balance: smoked paprika adds depth while hot paprika and cayenne bring heat.
• Great for gatherings: easy to scale up for a crowd and quick to cook once marinated.
• Flexible serving style: serve in wraps, with rice, in salads, or as a platter centerpiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup plain yogurt
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated fresh ginger (peeled)
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

Directions

1. Make the marinade: In a medium bowl, whisk together the yogurt, lemon juice, olive oil, grated ginger, kosher salt, smoked paprika, hot paprika, minced garlic, black pepper, cumin, and cayenne until smooth and evenly blended.
2. Marinate the chicken: Place the chicken pieces in a large resealable bag or a covered nonreactive container. Pour the marinade over the chicken and mix until every piece is fully coated. Refrigerate for 4 to 8 hours.
3. Prepare for grilling: If using bamboo skewers, soak them in water for at least 30 minutes so they don’t burn on the grill. Remove the chicken from the refrigerator while you preheat the grill.
4. Skewer the chicken: Thread the chicken onto skewers. If some pieces are larger or uneven, fold them over as you skewer so the thickness stays as uniform as possible for even cooking.
5. Grill: Preheat a grill for direct high heat and oil the grates. Grill the skewers, turning every few minutes, until browned on all sides and cooked through, about 12 to 16 minutes total. The chicken should reach 160–165°F (71–74°C) in the center.
6. Rest and serve: Transfer the skewers to a platter and rest for 5 minutes. Serve hot.

Servings and timing

Servings: 4 to 6

Timing:

• Prep time: 30 minutes
• Marinating time: 4 to 8 hours (inactive)
• Cook time: 15 minutes
• Rest time: 5 minutes
• Total time: about 4 hours 50 minutes to 9 hours 50 minutes (depending on marinating time)

Variations

• Milder version: Use only smoked paprika and skip the cayenne, or reduce it to 1/4 teaspoon.
• Extra smoky: Add 1/2 teaspoon ground chipotle powder (and reduce cayenne slightly if you prefer).
• Herb finish: Add 2 tablespoons finely chopped cilantro or parsley to the marinade, or sprinkle on after grilling.
• Garlic-forward: Increase garlic to 1 tablespoon minced for a sharper bite.
• Citrus swap: Replace half the lemon juice with lime juice for a slightly different tang.
• Oven or broiler method: Broil skewers on a lined sheet pan 5–7 inches from the heat, turning once, until browned and cooked through (time varies by broiler, usually 10–16 minutes).

Storage/Reheating

• Refrigerate: Remove chicken from skewers (optional) and store in an airtight container for up to 3 to 4 days.
• Freeze: Cool completely, then freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator.
• Reheat gently: Warm in a covered skillet over medium-low heat with a splash of water, or reheat in a 325°F (165°C) oven until hot. Avoid high heat reheating for too long, which can dry out the chicken.
• Quick option: Microwave in short bursts at medium power, covered, just until warmed through.

FAQs

Can I use chicken breast instead of thighs?

Yes, but breasts dry out faster. Cut into slightly larger pieces and grill just until cooked through, aiming for 160–165°F (71–74°C), then rest.

How long should I marinate the chicken?

Marinate for 4 to 8 hours. This gives strong flavor while keeping the texture firm and juicy.

Can I marinate overnight?

It’s better not to go much past 8 hours because the lemon juice can start to soften the chicken too much.

Do I need to wipe off the marinade before grilling?

No. The thick yogurt coating is part of what creates the flavorful crust. Just let excess drip off so it doesn’t heavily clump.

What if the marinade seems too thick?

That’s normal. If you want it slightly looser, add 1 to 2 tablespoons of water or a little more lemon juice, but keep it thick enough to cling.

What temperature should the chicken reach?

Cook until the center reaches 160–165°F (71–74°C). Resting for 5 minutes helps the juices redistribute.

Can I cook these on a grill pan?

Yes. Preheat the grill pan well, lightly oil it, and cook over medium-high heat, turning to brown all sides. Work in batches so the pan isn’t crowded.

What can I serve with these kebabs?

They’re great with flatbread, rice, roasted vegetables, a simple cucumber-tomato salad, or a yogurt sauce with herbs and citrus.

Can I make this recipe less spicy without losing flavor?

Absolutely. Use smoked paprika only and reduce or omit cayenne. You’ll keep the smoky character without the heat.

How do I keep bamboo skewers from burning?

Soak them in water for at least 30 minutes, and avoid leaving the exposed ends directly over the hottest part of the grill for long periods.

Conclusion

These smoky and spicy yogurt-marinated chicken kebabs are a reliable way to get juicy, boldly seasoned chicken with a beautifully browned exterior. With a simple marinade and quick high-heat grilling, they deliver big flavor for weeknights, cookouts, and anytime you want something satisfying and vibrant.

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