Yogurt Marinated Chicken Skewers

It’s funny how something so simple like greek yogurt marinated chicken skewers can stir up so many feelings of comfort and brightness. The first warm bite – tender, spiced just right, a little tangy from the marinade – always makes me pause a second. Maybe it’s the grilled char mixed with the creamy yogurt holding onto the chicken like it’s hugging it, or maybe it’s the memories of summer dinners out on the balcony, fingers greasy, face lit by twilight. There’s a little magic in it, even if it’s just chicken on a stick.

Why You’ll Crave It

• The marinade – all tangy and garlicky – transforms plain chicken into something dreamy and deeply flavorful
• Grilling gives it that sweet little char and smoky edge you can’t fake in the oven (though baking works too… sometimes I do)
• You can prep it earlier in the day, and by dinner time, everything is ready to go on the grill in minutes
• It plays well with sides – rice, salad, pita, grilled veggies, practically anything
• It’s just fun to eat… something about food on a stick feels relaxed and festive

The first time I made this, we were having friends over and I was nervous — and then someone said, mid-bite, “Wait… what’s in this? It’s amazing.” I remember blushing a little.

What You’ll Need

• Chicken breasts: 500 grams, boneless and skinless – chopped into bite-sized pieces, not too small or they’ll dry
• Greek yogurt: 200 grams, plain and full-fat if possible – it really makes the marinade rich and thick
• Olive oil: 2 tablespoons, good quality if you have it (it does show through)
• Lemon juice: 1 tablespoon, fresh squeezed – a little brightness makes everything sing
• Garlic: 2 cloves, finely minced… or grated if you’re like me and hate chopping garlic
• Salt: 1 teaspoon, no need to be fancy, but enough to bring out the flavors
• Black pepper: 1/2 teaspoon, freshly ground if possible for that gentle bite
• Paprika: 1 teaspoon, smoked or sweet – whatever makes sense to your taste
• Skewers: about 8 – if they’re wooden, soak them for 30 minutes so they don’t char to ash

Easy How-To

Mix the Marinade

In a nice big bowl (something you won’t mind digging into with your hands later), stir together the yogurt, olive oil, lemon juice, minced garlic, salt, pepper, and paprika. It’ll smell good already before anything’s even cooked.

Coat the Chicken Generously

Add the chicken into the marinade and use your hands (or a spoon if you must) to make sure each little piece is well covered. It should look like they’re coated in a thick creamy coat. Cover the bowl and toss it in the fridge — give it at least 30 minutes, but a few hours is way better.

Get the Grill Hot

When you’re ready to cook, heat up your grill or a grill pan over medium-high. Rub a little oil on the grates so nothing sticks — learned that the hard way one summer evening.

Thread, gently

Thread the marinated chicken pieces onto your skewers. Try not to squish them too tightly. Let them breathe a little so they cook evenly and get that lovely browning on the edges.

Grill to Perfection

Place them on the hot grill and listen for that gentle sizzle… Cook about 10 to 12 minutes total, turning here and there until they have charred spots and are cooked all the way through. No pink inside — but don’t let them go dry either. It’s a small sweet spot.

Serve & Watch Everyone’s Face

Let the skewers rest for a few minutes off the heat – juices settle in, flavors bloom slightly. Serve with lemon wedges if you’re feeling extra. They go fast… sometimes I make a few extra just for leftovers (although there rarely are any).

Good to Know

• If your yogurt is especially thick (like strained Greek-style), you might want to loosen it with a teaspoon of water or lemon juice
• Don’t forget to soak wooden skewers or they’ll burn to a crisp, and honestly your kitchen will smell a bit like a campfire
• I sometimes toss in chopped fresh herbs like mint or parsley right into the marinade – such a lovely finish

Serving Ideas

• Wrap pieces in warm pita bread with a spoonful of tzatziki and crunchy cucumbers
• Serve over a rice pilaf with grilled tomatoes or eggplant on the side
• Or just keep it simple next to a lightly dressed green salad and chilled white wine

Top Tricks

• Marinate in the morning – that way, dinner takes practically no effort
• Use metal skewers if you have them, they conduct heat and help the meat cook from the inside too
• A sprinkle of flaky sea salt just before serving boosts every bite

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Definitely. In fact, thighs tend to stay juicier and have a bit more richness. Just trim off any extra fat and proceed as usual. The texture is lovely.

What if I don’t have a grill?

You can bake them at 200°C (about 400°F) for 15-20 minutes – flip them halfway through. Or use a grill pan on the stove. You won’t get full smoky flavor, but they’ll still be delicious.

Can I prepare these the night before?

Yes – actually, the longer marinating makes them more flavorful. Just keep them in a sealed container in the fridge and skewer them right before cooking.

What’s the best yogurt for this recipe?

Greek-style plain whole milk yogurt works best. It’s thick and creamy, which helps the marinade stick. Try to avoid anything low-fat or flavored.