Smoky Chicken Skewers with Garlic Yogurt Marinade & Tangy Herb Oil
Smoky Chicken Skewers with Garlic Yogurt Marinade & Tangy Herb Oil
Ingredients
For the Chicken Skewers
- 2 pounds boneless, skinless chicken thighs, cut into skewer-sized chunks
- 2/3 cup Greek yogurt, full-fat preferred
- 1 lemon, zest and juice
- 4 cloves garlic, grated or finely minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons Aleppo pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons honey
- 2 tablespoons extra virgin olive oil
For Serving
- 1 cup Tangy Herb Oil, recipe not provided
- as needed cauliflower tabbouleh, for serving
Instructions
- 1
In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, grated or finely minced garlic, ground cumin, smoked paprika, dried oregano, Aleppo pepper, kosher salt, black pepper, honey, and extra virgin olive oil until the mixture is smooth and well combined.
⏱️ 10 min
- 2
Add the cut chicken thigh chunks to the bowl with the marinade. Toss the chicken until each piece is fully coated with the marinade. Cover the bowl (e.g., with plastic wrap) and refrigerate for at least 1 hour. For best results, marinate longer, up to overnight.
⏱️ 10 min
- 3
Once marinated, thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning.
⏱️ 10 min
- 4
Heat a grill or a grill pan over medium-high heat.
⏱️ 5 min
- 5
Cook the chicken skewers for 4–5 minutes per side. Continue cooking until the chicken is lightly charred and reaches an internal temperature of 165°F.
⏱️ 20 min
- 6
Remove the cooked skewers from the grill. While the skewers are still hot, drizzle them generously with the Tangy Herb Oil. Serve the Smoky Chicken Skewers immediately with cauliflower tabbouleh for a complete meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chicken Skewers with Garlic Yogurt Marinade & Tangy Herb Oil
For the Chicken Skewers
- 2 pounds boneless, skinless chicken thighs, cut into skewer-sized chunks
- 2/3 cup Greek yogurt, full-fat preferred
- 1 lemon, zest and juice
- 4 cloves garlic, grated or finely minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons Aleppo pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons honey
- 2 tablespoons extra virgin olive oil
For Serving
- 1 cup Tangy Herb Oil, recipe not provided
- as needed cauliflower tabbouleh, for serving
Instructions
- 1
In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, grated or finely minced garlic, ground cumin, smoked paprika, dried oregano, Aleppo pepper, kosher salt, black pepper, honey, and extra virgin olive oil until the mixture is smooth and well combined.
⏱️ 10 min - 2
Add the cut chicken thigh chunks to the bowl with the marinade. Toss the chicken until each piece is fully coated with the marinade. Cover the bowl (e.g., with plastic wrap) and refrigerate for at least 1 hour. For best results, marinate longer, up to overnight.
⏱️ 10 min - 3
Once marinated, thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning.
⏱️ 10 min - 4
Heat a grill or a grill pan over medium-high heat.
⏱️ 5 min - 5
Cook the chicken skewers for 4–5 minutes per side. Continue cooking until the chicken is lightly charred and reaches an internal temperature of 165°F.
⏱️ 20 min - 6
Remove the cooked skewers from the grill. While the skewers are still hot, drizzle them generously with the Tangy Herb Oil. Serve the Smoky Chicken Skewers immediately with cauliflower tabbouleh for a complete meal.
⏱️ 5 min