Go Back
–+ servings

Chicken Skewers

Juicy chicken skewers marinated in lemon, garlic, and yogurt, then cooked until golden and lightly charred. Simple, flavorful, and perfect for grilling, baking, or stovetop cooking.
Shared notes will appear here.
Everyday Cooking
Mediterranean, Turkish
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Grilled chicken skewers marinated in yogurt, lemon, and garlic, served on a beige plate with a lemon wedge.
Print Recipe
Share Recipe
Save to My Kitchen

Ingredients:

  • 2 lb. chicken breast, cut into 1½-inch cubes
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 3 tbsp yogurt, plain
  • 3 garlic cloves, pressed
  • 1 tbsp tomato paste, or pepper paste, optional
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme

Method:

Start Cooking
  • In a large bowl, whisk together the lemon juice, olive oil, yogurt, garlic, pepper or tomato paste (if using), paprika, thyme, salt, and black pepper.
  • Add the chicken and toss until evenly coated. Cover and marinate for at least 30 minutes. For best flavor, refrigerate for 2 hours or up to overnight.
  • Thread the chicken onto skewers.
Stovetop
  • Heat a large skillet or grill pan over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally, until golden brown and the chicken reaches 165°F (74°C).
Grill
  • Grill over medium-high heat for 10–12 minutes, turning occasionally, until lightly charred and cooked through.
Oven
  • Arrange the skewers on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 18–22 minutes, or until the chicken reaches 165°F (74°C).
  • Let the skewers rest for 5 minutes before serving. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Chicken breast keeps the skewers light and lean, while chicken thighs provide a juicier result.
  • If using wooden skewers, you may soak them in water for 30 minutes before cooking to help reduce charring, though this step is optional.
  • Cut the chicken into evenly sized pieces so they cook evenly.
  • Marinating for a few hours will deepen the flavor, but even 30 minutes makes a difference.
 
Make it yours
  • Use chicken thighs instead of chicken breast for extra juiciness.
  • Add ½ teaspoon cayenne pepper for a spicy kick.
  • Stir in 1 teaspoon smoked paprika for deeper flavor.
  • Add bell peppers, onions, or zucchini between the chicken pieces.
 
At the table
  • Serve with rice, fries, or roasted vegetables.
  • Pair with a simple salad, coleslaw, or grilled vegetables.
  • Add garlic sauce, tzatziki, or tahini sauce.
  • Finish with fresh parsley and a squeeze of lemon.
  • Enjoy in wraps, pita, bowls, or on its own.

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Calories: 376 kcal | Carbohydrates: 4 g | Protein: 50 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Trans Fat: 0.03 g | Cholesterol: 149 mg | Sodium: 389 mg | Potassium: 958 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 404 IU | Vitamin C: 9 mg | Calcium: 45 mg | Iron: 2 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!