Yogurt Marinated Grilled Chicken Skewers

Okay. So we’ve talked about the importance of Tzatziki. Now let’s tackle the most amazing chicken skewers EVER, that get slathered with Tzatziki like whoa. Ready? Yogurt Marinated Grilled Chicken Skewers are happening.

Yogurt Marinated Grilled Chicken Skewers from www.whatsgabycooking.com (@whatsgabycookin)

These Yogurt Marinated Grilled Chicken Skewers are insane. Literally, they shouldn’t be legal. We shot these down in the studio a few weeks back and the entire team gobbled them up in seconds. The chicken is moist and grilled to utter perfection.

Now I know we’ve all heard of marinating chicken in yogurt… but these go so far beyond that!! The marinade for Yogurt Marinated Grilled Chicken Skewers is packed with crushed red pepper flakes, sweet paprika, red wine vinegar, tomato paste, garlic and lemon juice. It’s perfection. They are slightly spicy but just a hint! Promise me you’ll make these. Because if you do, I can guarantee you that you’ll want to use this recipe for the rest of your life. AND THEN you can dip the chicken into the homemade Tzatziki we talked about the other day. Game OVER. Send me an invite – I can’t get enough!

Yogurt Marinated Grilled Chicken Skewers

Yield: Serves 6-8

Yogurt Marinated Grilled Chicken Skewers

Ingredients

    For the chicken:
  • 2 teaspoons crushed red pepper
  • 2 teaspoons sweet paprika
  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoons tomato paste
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, roughly chopped
  • 1 lemon, juiced
  • 1 lemon, cut into wedges/sliced for serving
  • 2 1/4 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes
  • 1 recipe Homemade Tzatziki Sauce

Instructions

  1. Combine the crushed red pepper and paprika in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill at least 1 hour.
  2. Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
  3. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.
  4. Serve with tzatziki and extra lemon wedges
http://whatsgabycooking.com/yogurt-marinated-grilled-chicken-skewers/

Photo Credit: Matt Armendariz / Food Styling Credit: Adam Pearson / Recipe: What’s Gaby Cooking

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48 Comments

  1. I made these last night and they were a big hit with the family. Just the right amount of spice. The tzatziki was perfect as well. thank you!!!

  2. This recipe looks perfect!!! I love a healthy, easy, and delicious meal. I will be making this ASAP! Any suggestions for what to pair it with to make a complete meal? A good recipe for flavorful rice or veggies? Salad? Thanks!

  3. I am NOT repeat: NOT a cook cook. My husband was on a business trip and had these so I scoured the internet for recipes all morning. This was the easiest recipe for me (and i added more crushed pepper because we like spicy). These were an absolute hit for my picky husband!! Thank you, thank you, THANK YOU!!

      1. ok, thanks for letting me know. i making them again tomorrow. Mkght just leave out the red pepper. they were delicious otherwise!

  4. Thank you for this recipe, Gaby. I’ve made it repeatedly so an expression of my gratitude is way overdue. You are quite right: this recipe is perfection. Simple; actually, foolproof. And fabulously tasty. You’ve achieved the perfect balance of flavors, plus the chicken always turns out amazingly moist. For a full meal, I like serving it with rice or a whole grain and a salad. Tonight I’m serving it with my favorite Lebanese-style tabbouleh (http://hapanom.com/tabbouleh). It’s also great with a chopped Israeli salad.

    I must confess, when I’ve been sort on time I’ve marinated for only 20 minutes and not bothered with skewers (i.e., served whole chicken thighs) with great success. When I’ve got my act together, I marinate overnight or up to 24 hours which is The Best. So, the recipe has proven itself as very forgiving and adaptable. Yay!

    Gotta go start the grill! Thanks again!

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