Yogurt-marinated chicken is threaded onto skewers and grilled for an easy and flavorful main dish that can be served alongside rice, on top of a salad, or wrapped in pita and topped with tzatziki sauce.
Alex and I are the kind of people who love food so much, it’s hard to pinpoint one single favorite food or meal for each of us. We’ll try just about anything and enjoy a whole bunch of cuisines.
But when it comes to Mediterranean, Persian, or Middle Eastern food? Those are top-tier cuisines for both of us.
Our town has a couple of places that dabble in Middle Eastern and Mediterranean cuisines, but we are always on the lookout for restaurants that specialize in any of the above when we travel. It’s a bit of an obsession for us.
That also means we cook a lot of this food at home. My friend Shadi’s site, Unicorns in the Kitchen, is a big favorite for us – her recipes are always amazing.
The other day, I was craving something super simple but inspired by the fresh, bright flavors of our favorite cuisines, so I threw together these yogurt-marinated chicken skewers.
Easy yogurt-marinated chicken
For these chicken skewers, I marinated chunks of chicken breast in a simple mixture of lemony, garlicky yogurt. After letting the meat marinade, I threaded the pieces onto skewers and grilled it.
Thanks to lactic acid, yogurt is one of the best meat marinades out there. The lactic acid is gentle enough that it won’t negatively affect the texture of the meat while still adding flavor and keeping the meat tender and juicy.
(Serious Eats has an entire article on the science of yogurt marinades for anyone nerdy like myself!)
Keep a container of plain yogurt in your fridge and you’ve got a great marinade base for this recipe, chicken tikka masala, lamb, and more.
For these grilled chicken skewers, you end up with tender, juicy meat that is packed with the flavors of lemon and garlic. The marinade caramelizes as you grill the chicken skewers, which looks pretty AND adds extra flavor.
And best of all, you only need a few minutes to get this recipe started, so it’s perfect for a weeknight dinner.
How to make my yogurt-marinated chicken skewers
These grilled chicken skewers are super easy to prep and are perfect for marinating ahead of time.
Ingredients and equipment you’ll need
To make this recipe, you will need:
- 1 cup plain greek yogurt
- ¼ cup olive oil
- ⅓ cup fresh lemon juice
- 4 cloves garlic, grated
- 1 teaspoon dried oregano
- Heavy pinch of salt and black pepper
- 2 pounds boneless skinless chicken breasts
I prefer to use greek yogurt, but regular plain yogurt will work, too. If you have homemade yogurt on hand, feel free to use that!
I do suggest using whole-milk yogurt.
If you have fresh oregano on hand, go ahead and use 1 tablespoon of that in place of the 1 teaspoon of dried oregano.
You can absolutely swap boneless skinless chicken thighs for the breasts if you prefer. I am usually more of a dark meat kind of girl, but the yogurt marinade keeps the white meat from getting too dry during grilling, so chicken breasts work really well here.
You will also need some kind of skewers. You can grab wooden skewers at most grocery stores – check by the grilling items or by the kitchen tools.
If you are using wooden skewers and will be cooking the chicken over an open flame, soak the skewers in water for at least 30 minutes before using. This will help prevent the skewers from catching on fire while cooking the chicken.
If you don’t have an outdoor grill, these chicken skewers can be cooked on an indoor grill pan.
Making this recipe
Start by marinating the chicken. In a large bowl, stir together the yogurt, oil, lemon juice, garlic, oregano, and a generous pinch of salt and pepper.
Cut the chicken into 1-inch cubes. Getting the chicken to be exactly 1-inch is less important than getting the pieces all roughly the same size so they cook evenly.
Add the chicken to the yogurt mixture; stir to coat the chicken. Cover and refrigerate for at least 2 hours or up to 8 hours.
Again, if you’re using wooden skewers and an open flame, make sure to soak your skewers in water while the chicken marinates.
When you’re ready to cook the chicken, preheat your grill or grill pan over medium-high heat.
While the grill preheats, thread the yogurt-marinated chicken pieces onto the skewers. Try not to pack the chicken too tightly onto the skewers, otherwise it will slow the cooking process.
If your grill or grill pan needs it, lightly oil the grill grates with a neutral oil, such as vegetable oil. Place the assembled skewers on the grill and cook until the chicken reaches an internal temperature of 165°F on an instant-read thermometer. This takes about 5-7 minutes per side.
Remove the skewers to a clean plate and let them rest for 5-10 minutes before serving.
Serving suggestions
One of the best things about these yogurt-marinated chicken skewers is how versatile they are for serving! You can really serve them up with just about anything your family enjoys.
They’re great on their own alongside rice pilaf, roasted potatoes, grilled or roasted vegetables, or pickled cucumbers.
Try the chicken on top of a big salad with your favorite Greek salad dressing and fresh tomatoes, cucumbers, feta cheese, chopped pickled garlic scapes, olives, etc.
But my absolute favorite thing to do is to pile the pieces on top of a piece of warmed pita or naan with homemade tzatziki or whipped feta dip, halved cherry tomatoes, diced cucumber, and a bit of lettuce or arugula.
Meal prepping tips
If you’re meal prepping, these yogurt-marinated chicken skewers are a great menu addition.
Make the yogurt marinade up to 2 days in advance and store in an airtight container in the refrigerator. The day you plan to make the chicken skewers, add the chicken to the marinade in the morning before work. Allow to chill in the refrigerator until you’re ready to grill that evening.
You could also make the skewers the day you’re meal prepping. Allow the grilled chicken to cool; remove from the skewers and store in airtight containers for up to 4 days. Now you have an easy protein to add to your lunches all week long!
Frequently asked questions
Yogurt-Marinated Chicken Skewers
Equipment
- Reversible cast iron griddle/grill pan or outdoor grill
Ingredients
- 1 cup plain greek yogurt
- ¼ cup olive oil
- ⅓ cup fresh lemon juice
- 4 cloves garlic grated
- 1 teaspoon dried oregano
- Heavy pinch of salt and black pepper
- 2 pounds boneless/skinless chicken breasts
Instructions
- In a large bowl, stir together the yogurt, olive oil, lemon juice, garlic, oregano, and salt and pepper until well combined.
- Cut the chicken breasts into 1-inch cubes. Add the chicken to the yogurt mixture, stirring to coat the chicken. Cover and refrigerate for at least 2 hours or up to 8 hours.
- When ready to cook, preheat a grill or grill pan over medium-high heat. While the grill preheats, thread the chicken pieces onto skewers (see notes). Try not to place the chicken pieces too tightly together on the skewers, as this can slow the cooking process later.
- If needed, lightly oil your grill grates with vegetable oil or another neutral cooking oil. Place the skewers on the grill; cook until the chicken reaches an internal temperature of 165°F, about 5-7 minutes per side.
- Remove the chicken skewers to a clean plate and allow to rest for 5-10 minutes before serving alongside rice and grilled or roasted vegetables, on top of a salad, as part of a wrap with pita or naan and topped with tzatziki sauce, etc.