Middle Eastern Chicken Skewers
Tender, juicy, and full of bold flavor—these Middle Eastern Chicken Skewers are marinated in a rich yogurt marinade that keeps the chicken soft and delicious. Perfect for grilling or baking, this easy recipe is great for any occasion. Serve them as appetizers, in wraps, or as a delicious main course on a bed of turmeric rice.
Summer is here, and the best thing about summer is, of course, the fun BBQ, such as skewers and kebabs, with some wonderful salad and rice or pita.
Why make these skewers?
- Whether you call these grilled chicken skewers or kebabs, they are a great way to enjoy BBQs or grills. Marinated chicken with Moroccan spices, skewered with colorful veggies.
- The recipe is very versatile and fuss-free. Chicken skewers do not get any easier than this. All we do is: Marinate, Skewer, Grill!
- The marinade is made with simple, easy-to-find ingredients you probably already have in your pantry.
- Today, I served them over rice, but pita, hummus, and tahini are just a few more options too.
Ingredients and substitutes
- Chicken—I am a big fan of skinless chicken thighs on my skewers. They stay juicy and tender and get nice, beautiful char marks. But you can certainly use skinless chicken breasts.
- Spices – These are the most common spices found in most supermarkets. Coriander, cumin, paprika, cayenne, cinnamon, and turmeric are very commonly used in Middle Eastern and Indian dishes. You can also omit the cayenne and use red pepper flakes instead.
- Ginger powder – is optional but adds a nice touch of warmth to the chicken when combined with the smoky gill chars.
- Vegetables – Bell peppers, red onions, and tomatoes are the most commonly used on skewers because they don’t need much cooking time. You can use other veggies as long as they cook around the same time as the chicken. For example, zucchini, eggplant, mushrooms, etc.
- Herbs – I like to use a little parsley, but you can also use cilantro.
- Citrus – You can use lemon juice and lemon zest or lime juice. You can also use red wine vinegar if you don’t want lemon or limes.
- Yogurt—adds a nice creaminess to the chicken and keeps it moist when cooking. You can omit the Greek yogurt in the marinade, just make sure to brush with oil often to prevent the chicken from drying out.
Step-by-step: Grilled chicken skewers (Yogurt Marinade)
Step 1 – Marinate Chicken
- Marinade – Place all marinade ingredients in a bowl.
- Prep chicken – Trim excess fat and gristle from the chicken, then cut into bite-sized pieces about 1 inch.
- Add the chicken pieces to the marinade. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. If in the fridge then thaw for an hour before cooking.
Step two – Prep veggies
- Prep veggies—Cut vegetables into small pieces, similar to the chicken. Cut each bell pepper into quarters, then each quarter into four pieces after removing the stalk and seeds. Do the same with the onions and tomatoes if using large tomatoes (cherry tomatoes can be kept whole).
Pro tip – Prepare the veggies no more than 4 hours before cooking so they stay fresh. - Soak the bamboo skewers in water for at least 30 minutes. Soaking the skewers will prevent them from burning on the grill.
Step 4 – Skewer the chicken and veggies
- Skewer—Thread the chicken and vegetable pieces, alternating them. I prefer one piece of chicken and one piece of veggies, or sometimes one piece of chicken and two pieces of veggies.
Pro tip – You can prepare the skewers ahead of time and keep them in the fridge for up to 4 hours.
Step 3 – Grill
- Heat a grill pan on medium-high heat. Place a few skewers at a time—do not overcrowd the grill. Brush each skewer with cooking oil.
Pro tip – You can control the char marks on the chicken by raising and lowering the heat under the grill. - Let it cook for at least 3 minutes before you try to move it. When it’s done on one side, it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.
Pro tip – As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. A skewer with chicken thigh meat will take about 8 to 10 minutes on all sides. - Garnish with chopped fresh cilantro or parsley. Serve with fragrant rice or pita bread with tahini and hummus.
Juicy Grilled Chicken Skewers (Yogurt Marinade)
Tender, juicy, and full of bold flavor—these Middle Eastern Chicken Skewers are marinated in a rich yogurt marinade that keeps the chicken soft and delicious. Perfect for grilling or baking, this easy recipe is great for any occasion.
Video
Ingredients
- 1 kg (2 lbs) Boneless chicken (breast or thighs – cut into 1-inch pieces)
Marinade
- 1 tsp Salt or more to taste
- 1 tsp Pepper
- 6 large Garlic cloves minced
- 1 tsp Ginger powder
- 1½ tsp Paprika hot or mild
- ½ tsp Cayenne optional for heat or use chili flakes
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- ¼ tsp Ground Cinnamon
- ½ cup Greek yogurt Optional but highly recommended
- ½ cup Parsley finely chopped
- Juice and Zest of half a Lemon
Veggies (optional)
- 2 large Onion quartered then separated.
- ½ – 1 lb Cherry tomato Or large quartered.
- 2 large Bell pepper any color optional
Grilling
- 2 – 3 tbsp Cooking oil for brushing on grill
Method
- Step 1 – Marinate chicken – Place all marinade ingredients in a bowl. Cut chicken into bite-sized pieces and add them to the marinade. Combine well, then leave to marinate for 1 hour on the counter or up to 12 hours in the fridge.1 tsp Salt , 1 tsp Pepper, 6 large Garlic cloves, 1 tsp Ginger powder, 1½ tsp Paprika, ½ tsp Cayenne , 1 tsp Cumin powder , ½ tsp Turmeric powder, ¼ tsp Ground Cinnamon, ½ cup Greek yogurt, ½ cup Parsley, Juice and Zest of half a Lemon , 1 kg Boneless chicken
- Step 2 – Prep Veggies – Cut the vegetables into small pieces, similar to the chicken. Cut each bell pepper into quarters, then each quarter into 4 pieces after taking off the stalk and seeds. Do the same with the onions and tomatoes if using large tomatoes.2 large Onion, ½ – 1 lb Cherry tomato, 2 large Bell pepper
- Soak the bamboo skewers in water for at least 30 minutes.
- Step 3 – Skewer – Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken, one piece of veggie, or sometimes 1 piece of chicken and two pieces of veggies.
- Step 4 Grill – Heat a grill pan on medium-high heat. Place a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil. Place them on the grill – cook for 3 minutes on one side, then turn around and cook another 2 to 3 minutes on the other side. Brush with oil often to keep them moist.2 – 3 tbsp Cooking oil
- Serve with fragrant rice or pita bread with tahini and hummus.
Notes
- If using firmer vegetables like sweet potato or cauliflower, parboil them first so they cook through on the skewers.
- Moroccan-style seasoning typically uses ground ginger, but fresh ginger can be added for a brighter, warmer flavor.
- Don’t flip the skewers too soon—if the chicken sticks, give it more time. It will release naturally once properly seared.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use boneless chicken breast or thighs. Cut the chicken into even-sized pieces—not too large (they won’t cook through) and not too small (they dry out quickly).
- Keep the vegetables the same size as the chicken so everything cooks evenly on the skewers.
- Marinate the chicken as long as possible—ideally overnight—for maximum flavor and tenderness.
- Use vegetables that cook at a similar rate, such as onions, bell peppers, zucchini, and tomatoes.
- Preheat the grill until hot before adding the skewers. This helps the chicken sear properly and develop those delicious charred edges.
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Frequently asked questions
Can I use chicken breast for these chicken skewers?
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked, it can be dry. So, make sure to cook just until done, about 3 minutes at first, then 2 minutes more should be just right.
What side dish should I serve with chicken skewers?
We love skewers with side salads such as Chickpea salad, couscous salad, beet salad, and avocado salad. And, of course, Middle Eastern favorites like baba ganoush, eggplant salad, or Greek salad.
What not to do when marinating chicken
Don’t use reactive metal bowls
Avoid aluminum or other reactive metals. Ingredients like lemon juice or yogurt can react with the metal and affect both flavor and color. Use glass, ceramic, or food-safe plastic instead.
Don’t over-marinate
Acidic marinades (like lemon or yogurt) can break down the chicken too much, making it mushy. Marinate for a few hours or overnight, but not too long.
Don’t skip the salt
Salt is essential for flavor and helps the marinade penetrate the meat. Without it, the chicken can taste bland even after marinating.
Don’t use too much acid
A little lemon or vinegar adds flavor, but too much can toughen or “cook” the outside of the chicken.
Don’t reuse marinade without cooking it
Raw chicken marinade can contain bacteria. If you want to use it as a sauce, boil it first.
Don’t leave it at room temperature
Always marinate chicken in the fridge—not on the counter—to keep it safe.
This recipe it’s perfect. 5/5 served with Moroccan couscous.
Thank you Jessica.
These are the best chicken skewers ever ! It was a beautiful day to grill and decided to give these a try and so glad we did. The marinade adds so much flavor , this is my go to recipe for now on.
Thank you, Debbie. I am so. happy to hear that.
These chicken skewers look amazing and super flavourful! I can’t wait to make this tomorrow for me and my family. Thank you for sharing this recipe!
These chicken skewers look so good. I know what you mean about cooking indoors when it’s hot outside, it is punishment and makes the whole house hot! That’s why we love to grill outside. Can’t wait to try this recipe.