Yoghurt-Marinated Chicken Skewers

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix everything for the marinade in a bowl and turn the chicken through it until each piece is coated.

   Mark done

2. Cover and refrigerate at least 2 hours, and up to 24. Longer is genuinely better here.

   Mark done

3. If using wooden skewers, soak them in water for 30 minutes so they do not burn through.

   Mark done Start 30 min timer

4. Thread the chicken onto skewers with the onion wedges between, leaving a little space between pieces so the heat reaches all sides.

   Mark done

5. Heat a griddle pan or grill until properly hot. Wipe off the excess marinade as you lay each skewer down — clinging yoghurt burns rather than chars.

   Mark done

6. Grill 12 to 15 minutes, turning every 3 to 4 minutes, until the thickest piece reads 75C and the edges are blackened in places.

   Mark done Start 12 min timer

7. Rest 5 minutes, then scatter with parsley and serve with the lemon wedges.

   Mark done

Chef’s Tips

• Thighs, not breast. Breast on a hot grill is dry before it is charred, and the char is the point.
• Wipe the marinade off before grilling. A thick coat steams the meat and then scorches, which tastes of neither.
• Space the pieces on the skewer. Packed tight they braise against each other and never colour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Flatbread and a sharp salad
• A cold retsina or dry rosé
• Tzatziki, if you want more yoghurt

Storage & Reheating

Refrigerate up to 3 days. The marinated raw chicken also freezes well for 2 months in its marinade, which makes this a good thing to prepare in bulk. Reheat gently or eat cold in a flatbread.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.