Grilled Greek Chicken Skewers

Juicy, charred chicken skewers marinated in a Greek yogurt, lemon, and garlic marinade — folded onto the skewer for thicker, more even bites and extra time over the coals.

Prep Time15

Cook Time20

Marinating Time16

Total Time16 35

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek chicken skewers, Greek grilled chicken kabobs, grilled Greek chicken skewers

Servings: people

Ingredients

2 pounds boneless skinless chicken thighs or breasts
1 cup full-fat Greek yogurt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
zest of 1 lemon
4 cloves garlic minced
2 tablespoons fresh dill chopped
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon smoked paprika
1½ teaspoons kosher salt
½ teaspoon black pepper

Instructions

Make the marinade: In a large bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, ground cumin, smoked paprika, kosher salt, black pepper, and chopped dill. Stir until well combined.
Cut the chicken into strips: Cut the boneless, skinless chicken thighs (or breasts) into long, even strips rather than cubes. This makes it easier to fold the chicken onto the skewer for thicker, more even pieces. *If needed, use a meat mallet to pound out thicker parts of the thighs to make them more even.
Marinate the chicken: Add the chicken strips to the marinade and toss to coat every piece fully. Cover and refrigerate for at least 2 hours, but no more than 24 hours.
Skewer the chicken: Thread each strip of chicken onto a skewer in an over-and-under, folding motion so the strip bunches into one thick, compact piece rather than lying flat. Continue threading the chicken strips on each skewer until full. We were able to get about 4 skewers from 2 pounds of chicken.
Preheat the grill: Heat your grill or coals to medium to medium-high heat. Set up an indirect and a direct heat zone.
Grill the skewers: Place the skewers over direct heat and grill, rotating occasionally, until the chicken is charred in spots and cooked through to an internal temperature of 180-185°F for boneless thighs or 165℉ for breasts. *If the chicken starts to burn, transfer to the indirect heat side of the grill for slower cooking.
Rest and serve: Remove the skewers from the grill and let the chicken rest for about 5-10 minutes before serving. Serve with warm pita, tzaziki sauce, Mediterranean-style veggies, or your favorite toppings.

Video

Notes

Marinating Time: Marinate for at least 2 hours and up to 24 hours - no longer, since the fresh lemon juice will start to break down the texture of the chicken if it sits too long.
Using Chicken Breasts instead of Thighs: Chicken thighs are recommended over breasts since dark meat holds up better to the higher heat and longer cook time needed to develop good char. You may substitute chicken breasts, but we still recommend cutting them into strips about 1" wide, and pounding with a meat mallet to get them thinner before marinating. For breasts, grill to an internal temperature of 165°F instead of the higher 180-185°F for thighs.
Cook Times: The cooking times in this recipe are a guide only and may vary based on the temperature of your grill, the size of your skewers, etc. You should always cook your meat to the correct internal temperature, not to a specific time.

Nutrition