Equipment
Ingredients
Yogurt Marinade
- 150 g whole milk greek yogurt
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 garlic, minced
- 8 g kosher salt
- 4 g dried oregano
- 3 g fresh rosemary, finely chopped
- 2 g black pepper, freshly ground
Meat
- 800 g boneless skinless chicken thighs, cut into 3cm cubes
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, oregano, rosemary, and black pepper until completely smooth and emulsified.
Add the cubed chicken thighs to the marinade. Toss thoroughly to ensure every piece is completely and evenly coated. Cover the bowl tightly and refrigerate for at least 4 hours.
If using bamboo skewers, soak them in water for at least 30 minutes. Thread the marinated chicken pieces onto the skewers. Push the pieces so they are touching slightly, but do not pack them too tightly together or the centers will cook unevenly.
Preheat a grill or grill pan to medium-high heat, approximately 200°C to 220°C (400°F to 425°F). Lightly oil the grill grates to prevent the yogurt marinade from sticking.
Grill the chicken skewers, turning every 3 to 4 minutes to ensure even cooking. Continue grilling until the chicken is beautifully charred on all sides and reaches an internal temperature of 74°C/165°F. This should take about 12 to 15 minutes total.
Transfer the cooked skewers to a serving platter, tent loosely with aluminum foil, and let them rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
Chef's Notes
- Whole milk Greek yogurt is essential; the fat protects the chicken from drying out, while its lactic acid gently tenderizes the meat fibers without turning them mushy like citrus marinades can.
- If you prefer to use chicken breasts, be extra vigilant with your meat thermometer. Chicken breast dries out rapidly past 74°C/165°F, whereas thighs remain succulent even if slightly overshot.
- For authentic Greek street food flavor, serve these skewers still hot off the grill with warm pita bread, a generous dollop of cool cucumber tzatziki, sliced tomatoes, and red onions.
- Using flat metal skewers instead of round bamboo ones prevents the meat from spinning when you try to turn them on the grill, ensuring a perfect, even sear.
Storage
Refrigerator: 3 days — Store cooked meat off the skewers in an airtight container.
Freezer: 1 month — Freeze cooked meat without skewers. Thaw overnight in the refrigerator.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water, or microwave on 50 percent power to prevent the chicken from drying out.
