Ingredients
1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1-Make the marinade: Whisk together yogurt, olive oil, lemon juice, tomato paste, garlic, paprika, cumin, oregano, salt, and pepper until smooth.
2-Coat the chicken: Add chicken pieces to the marinade and toss to coat thoroughly.
3-Marinate the chicken: Cover and refrigerate for at least 2 hours, up to 24 hours.
4-Soak the skewers: Soak wooden skewers in water for about 30 minutes to prevent burning.
5-Preheat the grill: Heat grill to medium-high (375–400°F).
6-Thread the skewers: Thread chicken onto skewers, leaving space between pieces for even cooking.
7-Grill the skewers: Grill, turning occasionally, until internal temperature reaches 165°F and edges are charred, about 10 minutes.
8-Rest and serve: Let skewers rest for a couple of minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Always soak wooden skewers in water for 30 minutes to prevent them from burning on a hot grill.
🔪 Cut the chicken into similar-sized pieces so everything cooks evenly and no piece over or undercooks.
🌡️ Use a meat thermometer to check for exactly 165°F internal temperature; this keeps the chicken juicy and never dry.
- Prep Time: 20 minutes
- Marinating Time: 2 hours
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Lebanese, Syrian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg